公开(公告)号：US20110020495A1

公开(公告)日：2011-01-27

申请号：US12824502

申请日：2010-06-28

申请人： Alan Frederick Wolfschoon-Pombo ,  Hendrik Eyselee ,  Antonio Martinez Fernandez ,  Neil Griffith Douglas

发明人： Alan Frederick Wolfschoon-Pombo ,  Hendrik Eyselee ,  Antonio Martinez Fernandez ,  Neil Griffith Douglas

IPC分类号： A23C19/076 ,  A23C19/02

CPC分类号： A23C19/082 ,  A23C13/16 ,  A23C19/045 ,  A23C2210/202

摘要： A method for making a high fat cream cheese product with enhanced creamy texture. A milk source and an optional fat source can be combined to form a standardized milk base having a first fat level of about 7% or less, which is then inoculated with a bacteria starter culture and fermented. After fermentation, an optional pH adjustment step may be provided, and the pH may be adjusted by addition of a sweet (i.e., unfermented) mix. The fermented milk base is then ultrafiltered, and an ultrafiltration concentrate results having a second fat level greater than the first fat level and up to about 20%. The ultrafiltration concentrate is combined with a sour cream having a fat content greater than about 20%, and the combined mixture is then heated, homogenized, and packaged resulting in a high fat cream cheese product having a fat content greater than about 20%.

摘要翻译： 一种制备具有增强的奶油质地的高脂奶油干酪产品的方法。 可以将乳源和任选的脂肪源组合以形成具有约7％或更低的第一脂肪水平的标准化乳基质，然后用​​细菌起始培养物接种并发酵。 发酵后，可以提供任选的pH调节步骤，并且可以通过添加甜味（即未发酵的）混合物来调节pH。 然后将发酵乳基质进行超滤，并且超滤浓缩物具有大于第一脂肪水平的第二脂肪水平和高达约20％的超滤浓缩物。 将超滤浓缩物与脂肪含量大于约20％的酸奶油组合，然后将合并的混合物加热，均化并包装，得到脂肪含量大于约20％的高脂奶油干酪产品。

公开(公告)号：US20100330233A1

公开(公告)日：2010-12-30

申请号：US12495503

申请日：2009-06-30

申请人： Divinia Reyes ,  Neil Griffith Douglas ,  Kamal Seyed Razavi

发明人： Divinia Reyes ,  Neil Griffith Douglas ,  Kamal Seyed Razavi

IPC分类号： A23C19/08 ,  A23C19/084 ,  A23C19/082

CPC分类号： A23C19/082 ,  A23C19/084 ,  A23C2250/10

摘要： Low fat (less than 5 percent, but preferably less than 3 percent) cheese slice-on-slice and block products. The product can be made with natural skim milk cheese; additional dairy solids; and have from about 53 to about 55 total weight percent of water; from about 2 to about 2.8 total weight percent of emulsifier salts of at least citrate, such as di-sodium citrate and optionally a phosphate, such as di-sodium phosphate. Citrate/phosphate ratios can be up to about 50/50. The product can have 20 to 30 total weight percent protein, of which from about 12 to 25 total percent weight is functional casein protein; and moisture/functional casein protein ratio from about 22 to 56 percent. Methods to manufacture can include blending and hydrating components before cooking with steam and pressure; followed by vacuum flashing, forming into a sheet or extruding under pressure into a block, and applying an anti-tacking agent.

摘要翻译： 低脂肪（低于5％，但优选小于3％）的切片切片和块状产品。 该产品可以用天然脱脂奶酪制成; 额外的乳制品固体; 并且具有约53至约55重量百分比的水; 约2至约2.8重量％的至少柠檬酸盐的乳化剂盐，例如柠檬酸二钠和任选的磷酸盐，例如磷酸二氢钠。 柠檬酸盐/磷酸盐比可高达约50/50。 该产品可以具有20至30个总重量百分比的蛋白质，其中约12至25重量％的总重量是功能性酪蛋白; 和水分/功能酪蛋白的比例约为22〜56％。 制造方法可以包括在用蒸汽和压力烹饪之前混合和保湿组分; 随后真空闪蒸，形成片材或在压力下挤压成块，并施加防粘剂。