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    Cream cheese product and its method of preparation
    1.
    发明授权
    Cream cheese product and its method of preparation 有权
    奶油干酪制品及其制备方法

    公开(公告)号：US08349379B2

    公开(公告)日：2013-01-08

    申请号：US11719571

    申请日：2005-11-21

    申请人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    发明人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    IPC分类号： A23C9/12

    CPC分类号： A23C19/076

    摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.

    摘要翻译： 本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热 步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白 步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）均化步骤（b）中获得的共混物， 或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e） 将步骤（d）的产品与根据乳脂肪调节的脂肪含量的凝乳混合 在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

    Cream Cheese Product And Its Method Of Preparation
    2.
    发明申请
    Cream Cheese Product And Its Method Of Preparation 审中-公开
    奶油奶酪产品及其制备方法

    公开(公告)号：US20120295006A1

    公开(公告)日：2012-11-22

    申请号：US13545192

    申请日：2012-07-10

    申请人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    发明人： Alan Wolfschoon-Pombo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    IPC分类号： A23C19/076 ,  A23C21/02

    CPC分类号： A23C19/076

    摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (d) homogenizing the blend obtained in step (b) to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e).

    摘要翻译： 本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热 将步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（d）使得 步骤（b）制备乳化功能乳清蛋白浓缩物，（e）将步骤（d）的产物与根据所需产物调节的脂肪含量的凝乳混合，并加入盐和任选的稳定剂，和（f ）均化步骤（e）的产物。

    CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION
    3.
    发明申请
    CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION 有权
    乳制品及其制备方法

    公开(公告)号：US20090123601A1

    公开(公告)日：2009-05-14

    申请号：US11719571

    申请日：2005-11-21

    申请人： Alan Wolf-Schoon-Pompo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    发明人： Alan Wolf-Schoon-Pompo ,  Mehran Rose ,  Peter Habermeier ,  Dirk Muxfeldt ,  Hermann Eibel

    IPC分类号： A23C9/12 ,  A23C19/00

    CPC分类号： A23C19/076

    摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d)=homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.

    摘要翻译： 本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热 步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白 步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）=使步骤（b）中获得的共混物均化 ）或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e ）将步骤（d）的产物与根据乳脂肪调节的脂肪含量的凝乳混合 在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

    Dairy products with reduced average particle size
    5.
    发明授权
    Dairy products with reduced average particle size 有权
    平均粒度降低的乳制品

    公开(公告)号：US06861080B2

    公开(公告)日：2005-03-01

    申请号：US10154950

    申请日：2002-05-24

    申请人： Clinton Kent ,  Jim Bay P. Loh ,  Hermann Eibel

    发明人： Clinton Kent ,  Jim Bay P. Loh ,  Hermann Eibel

    IPC分类号： A23C9/13 ,  A23C9/137 ,  A23C13/16 ,  A23C19/076 ,  A23C9/12

    CPC分类号： A23C19/0765 ,  A23C9/1307 ,  A23C9/137 ,  A23C13/16

    摘要： The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.

    摘要翻译： 本发明涉及在常规乳制品中未观察到的具有坚实性和质地特性的优质乳制品。 本发明的乳制品具有小于约0.8微米，优选约0.1至约0.8微米，更优选约0.2至约0.6微米的平均脂肪粒度。 可以使用该方法制造的乳制品是含有至少4％脂肪的奶油干酪，酸奶油和乳制品。 本发明还提供了一种制备奶油干酪产品而不去除乳清并具有小于约0.8微米，优选约0.1至约0.8微米，更优选约0.2至约0.6微米的平均脂肪粒度的方法。