公开(公告)号：US20080260905A1

公开(公告)日：2008-10-23

申请号：US11571823

申请日：2005-07-08

Applicant: Stephen Gregory ,  Vaughan Crow ,  Rachel Marshall

Inventor： Stephen Gregory ,  Vaughan Crow ,  Rachel Marshall

IPC: A23C19/00 ,  A23C9/12 ,  A23L1/22 ,  A23C9/156

CPC classification number: A23C19/0925 ,  A23C9/1307 ,  A23C19/0688 ,  A23C19/072 ,  A23C19/08 ,  A23C19/086 ,  A23L27/25 ,  A23L27/66

Abstract: The present invention is directed to a process for producing a dairy flavour ingredient, with an intense dairy flavour and low pH especially suitable for flavouring dairy products which are produced by “rapid” dairy technologies. The process includes blending a dairy based protein with an acid producing producing bacteria, fermenting at ph

Abstract translation: 本发明涉及一种生产具有强烈乳品风味和低pH的乳制香料成分的方法，特别适用于通过“快速”乳制品技术生产的调味乳制品。 该方法包括将基于乳制品的蛋白质与生产酸的细菌混合，以<5.5的速度发酵，进一步与研磨干酪混合，进一步发酵和酶并热灭活酶。

公开(公告)号：US20050130279A1

公开(公告)日：2005-06-16

申请号：US10505277

申请日：2003-02-20

Applicant: Ross Holland ,  Vaughan Crow ,  Shao Liu

Inventor： Ross Holland ,  Vaughan Crow ,  Shao Liu

IPC: A23C9/12 ,  A23C13/16 ,  A23C19/00 ,  A23C19/032 ,  A23C19/06 ,  A23C19/082 ,  A23C19/09 ,  A23C23/00 ,  A23L1/00 ,  A23L1/226 ,  A23L1/23 ,  C11C3/00 ,  C11C3/10 ,  C12P7/62 ,  C12P7/64 ,  C12R1/225 ,  C11D1/28

CPC classification number: A23C19/06 ,  A23C19/0323 ,  A23C19/082 ,  A23C19/09 ,  A23L27/25 ,  A23Y2220/35

Abstract: The invention is a process for producing flavour enhancing esters from dairy sourced mono-, di-, or triglycerides. The process is a transesterification reaction between the mono-, di- or triglyceride and an alcohol in an aqueous medium in the presence of an esterase selected for its high transesterification activity. The esters may be used for flavouring in a variety of food products, particularly dairy products such as cheeses.

Abstract translation: 本发明是一种从乳品来源的甘油单酯，甘油三酯或甘油三酸酯生产风味增强酯的方法。 该方法是在选择用于其高酯交换活性的酯酶存在下，水性介质中甘油单酯，二 - 或甘油三酯与醇的酯交换反应。 酯可用于各种食品中的调味，特别是乳制品如奶酪。

公开(公告)号：US20050123646A1

公开(公告)日：2005-06-09

申请号：US10497387

申请日：2002-12-02

Applicant: Vaughan Crow ,  Michelle Hayes ,  Brian Curry ,  Prabandha Samal ,  Rachel Schofield ,  Ross Holland

Inventor： Vaughan Crow ,  Michelle Hayes ,  Brian Curry ,  Prabandha Samal ,  Rachel Schofield ,  Ross Holland

IPC: A23C9/12 ,  A23C9/156 ,  A23C19/09 ,  A23J3/34 ,  A23L1/226 ,  A23L1/227 ,  A23L1/23 ,  C12N1/20 ,  C12P1/04 ,  C12P21/06 ,  C12R1/01

CPC classification number: C12R1/40 ,  A23J3/344 ,  A23L27/25 ,  C12P1/04 ,  C12P21/06 ,  C12R1/44 ,  C12R1/46

Abstract: The present invention relates to a method of manufacturing a cheese flavour ingredient and an ingredient so prepared. The method comprises subjecting a protein in water mixture to proteolysis by a protease enzyme and to fermentation with a physiologically acceptable bacterium of one of the genera Enterococcus, Staphylococcus or Pseudomonas capable of producing a cheese flavour ingredient. The cheese flavour ingredient of the invention has a mixture of flavours and may be used as a component of balanced cheese-like flavour compositions. The present invention also relates to bacterial strains useful in the preparation of such an ingredient, these being Enterococcus faecium, Enterococcus faecalis, Enterococcus casselifavus, Staphylococcus simulans and Pseudomonas putida

Abstract translation: 本发明涉及一种制造干酪香料成分和如此制备的成分的方法。 该方法包括使水中的蛋白质通过蛋白酶进行蛋白水解，并用能产生干酪香味成分的肠球菌属，葡萄球菌属或假单胞菌属之一的生理学上可接受的细菌进行发酵。 本发明的奶酪风味成分具有调味剂的混合物，并可用作平衡乳酪样风味组合物的组分。 本发明还涉及可用于制备这种成分的细菌菌株，这些成分是屎肠球菌，粪肠球菌，狗肠球菌，模拟葡萄球菌和恶臭假单胞菌

公开(公告)号：US20060134298A1

公开(公告)日：2006-06-22

申请号：US10535784

申请日：2003-11-20

Applicant: Keith Johnston ,  Tim Carroll ,  Craig Honore ,  Vaughan Crow ,  Nicola White ,  Ping Chen

Inventor： Keith Johnston ,  Tim Carroll ,  Craig Honore ,  Vaughan Crow ,  Nicola White ,  Ping Chen

IPC: A23C19/00

CPC classification number: A23C19/097 ,  A23C19/0684 ,  A23C2210/15

Abstract: Described are methods for retarding or inhibiting the breakdown of intact casein in cheese using high pressure treatments. Also described are methods of making processed cheese using pressure treated cheese.

Abstract translation: 描述了使用高压处理来延缓或抑制干酪中完整酪蛋白分解的方法。 还描述了使用压力处理的奶酪制造加工干酪的方法。