公开(公告)号：US4756243A

公开(公告)日：1988-07-12

申请号：US800261

申请日：1985-11-06

申请人： David R. Radford ,  Norman H. Freeman ,  Graeme W. Jameson ,  Hendrikus J. van Leeuwen ,  Brian J. Sutherland

发明人： David R. Radford ,  Norman H. Freeman ,  Graeme W. Jameson ,  Hendrikus J. van Leeuwen ,  Brian J. Sutherland

IPC分类号： A01J25/00 ,  A23C19/028 ,  A23C19/02

CPC分类号： A23C19/0285 ,  A01J25/002

摘要： An apparatus suitable for use in the substantially continuous production of cheese from milk retentate (A) in which there is at least one, preferably several, coagulator tubes (I) having an inlet end and an outlet end. The retentate is admitted to the tube (I) from a feed system (E) via the inlet, forms a coagulum inside the tube and is discharged from the outlet whereupon it is cut or sliced into appropriately sized pieces, preferably small cubes by a blade assembly (K, L) mounted at or near the outlet. The feed system (E) comprises a distribution manifold for delivering retentate to the inlet or inlets via a valve (G) located between the manifold and tube(s) and a pump (F) for circulating the retentate in the feed system at such a rate that the feed system is substantially free of coagulum.

摘要翻译： PCT No.PCT / AU85 / 00034 Sec。 371日期：1985年11月6日 102（e）1985年11月6日，PCT PCT公布1985年3月1日PCT。 第WO85 / 03844号公报 1985年9月12日，一种适用于从乳液滞留物（A）基本上连续生产奶酪的设备，其中存在至少一个，优选数个具有入口端和出口端的凝结器管（I）。 通过入口将滞留物从进料系统（E）进入管（I），在管内形成凝结物，并从出口排出，然后将其切割或切成适当尺寸的片，优选由小叶片 组件（K，L）安装在出口处或附近。 进料系统（E）包括分配歧管，用于经由位于歧管和管之间的阀（G）将滞留物输送到入口或入口;以及泵（F），用于使进料系统中的滞留物循环在这样的位置 速率使进料系统基本上没有凝结物。

公开(公告)号：US4965078A

公开(公告)日：1990-10-23

申请号：US344612

申请日：1989-04-28

申请人： Hendrikus J. Van Leeuwen ,  Norman H. Freeman ,  Brian J. Sutherland ,  Graeme W. Jameson

发明人： Hendrikus J. Van Leeuwen ,  Norman H. Freeman ,  Brian J. Sutherland ,  Graeme W. Jameson

IPC分类号： A23C19/028

CPC分类号： A23C19/0285

摘要： Cheese curd suitable for conversion into natural hard cheese is prepared by ultrafiltering and diafiltering milk or a milk product to produce a retentate, ripening the retentate by fermenting with a cheese starter culture, coagulating the retentate to produce a coagulum, cutting, cooking and agitating the cut coagulum to produce curd, and separating the curd from whey. The retentate has a concentration Factor of 2-8 and contains 1.0-6.2% w/w lactose. Ripening the retentate produces a pH drop of 0.05-1.5 units. Cutting the a coagulum is at a time between 120% and 220% of coagulation time and cooking is at a temperature of 30.degree.-50.degree. C. Combined cooking and agitating operations take 20-120 minutes. Coagulation may be continuous, and a minor portion of the retentate may be separated, fermented with a cheese starter culture and mixed with the remaining retentate to produce a ripened retentate having a pH of 0.05-1.0 units lower than before ripening.

摘要翻译： 通过超滤和直接过滤牛奶或奶制品来制备适于转化成天然硬奶酪的干酪凝乳，以产生滞留物，通过用奶酪起始机培养物发酵熟化滞留物，凝固滞留物以产生凝结物，切割，烹饪和搅拌 切断凝块以产生凝乳，并将凝乳与乳清分离。 保留物的浓度因子为2-8，含有1.0-6.2％w / w乳糖。 使滞留物生成pH为0.05-1.5单位。 切割凝固物的时间在凝固时间的120％至220％之间，烹饪温度为30°-50°C。组合烹饪和搅拌操作需要20-120分钟。 凝血可以是连续的，并且少部分的渗余物可以被分离，用奶酪起子培养物发酵并与剩余的滞留物混合以产生比成熟前低0.05至1.0单位的熟化滞留物。

公开(公告)号：US5356640A

公开(公告)日：1994-10-18

申请号：US49639

申请日：1993-04-16

申请人： Graeme W. Jameson ,  Brian J. Sutherland

发明人： Graeme W. Jameson ,  Brian J. Sutherland

IPC分类号： A23C19/028 ,  A23C19/024 ,  A23C9/142 ,  A23C19/05

CPC分类号： A23C19/0285

摘要： Cheese containing substantially all the casein and whey protein present in milk is prepared by concentrating milk, increasing ionic strength of the concentrated milk, fermenting the concentrate with a lactic acid-producing bacteria and evaporating water from the fermented concentrate. By increasing the ionic strength, coagulation is prevented during fermentation to produce a liquid fermented concentrate that can be efficiently evaporated. Preferably, milk is concentrated by ultrafiltration and diafiltration to produce a retentate having a concentration ratio of about 3:1 to 6:1, ionic strength of the retentate is increased by adding sodium chloride in an amount of about 0.5 to 1.5%, the retentate is fermented to a pH of about 4.9 to 5.5 and the fermented retentate is continuously evaporated at below atmospheric pressure.

摘要翻译： 通过浓缩乳汁，增加浓缩乳的离子强度，用乳酸发酵细菌发酵浓缩物并从发酵的浓缩物蒸发水，制备含有乳中存在的基本上所有酪蛋白和乳清蛋白的奶酪。 通过提高离子强度，在发酵期间防止凝结，从而产生可以有效蒸发的液体发酵浓缩物。 优选地，通过超滤和渗滤浓缩牛奶以产生浓度比为约3:1至6:1的滞留物，通过加入氯化钠的量为约0.5至1.5％来提高滞留物的离子强度，所述滞留物 发酵至约4.9至5.5的pH，并将发酵的滞留物在低于大气压下连续蒸发。

公开(公告)号：US5356639A

公开(公告)日：1994-10-18

申请号：US49638

申请日：1993-04-16

申请人： Graeme W. Jameson ,  Brian J. Sutherland

发明人： Graeme W. Jameson ,  Brian J. Sutherland

IPC分类号： A23C19/028 ,  A23C19/064 ,  B01D61/14 ,  B01D61/16 ,  A23C9/142 ,  A23C19/024 ,  A23C19/08

CPC分类号： B01D61/16 ,  A23C19/0285 ,  A23C19/064 ,  B01D61/142

摘要： A process and apparatus are provided for producing cheese containing substantially all of the casein and whey proteins in milk. The cheese is produced by ultrafiltering and diafiltering milk to obtain a concentrate having a solids content desired in the cheese, increasing the ionic strength of the concentrate by adding a salt to prevent coagulation during fermenting, fermenting the concentrate without producing a coagulum, preheating the fermented concentrate and evaporating water from the concentrate to obtain cheese having substantially all the casein and whey proteins in milk. Preferably, ultrafiltering and diafiltering produce a concentrate having a concentration ratio of about 3:1 to 6:1, the salt is sodium chloride added in an amount of about 0.5 to 1.5 percent by weight, fermenting is to a pH of about 4.9 to 5.5, preheating is to a temperature of about 60.degree.-100.degree. C., evaporating is continuous at below pressure and the cheese has a solids content of about 58-71 percent. The cheese produced may be converted to cheese. Preventing coagulation during fermenting evaporation of water after fermenting. Preheating prevents fat separation during evaporation, reduces burn-on of concentrate on evaporator walls and reduces viscosity of the cheeses.

摘要翻译： 提供了一种制备包含乳中基本上所有酪蛋白和乳清蛋白的酪乳的方法和装置。 奶酪通过超滤和脱水乳制成，以获得在奶酪中具有所需固体含量的浓缩物，通过加入盐来增加浓缩物的离子强度，以防止发酵过程中的凝结，发酵浓缩物而不产生凝结物，预热发酵的 从浓缩物中浓缩和蒸发水以获得具有乳中基本上全部酪蛋白和乳清蛋白的乳酪。 优选地，超滤和渗滤过滤产生浓缩比为约3:1至6:1的浓缩物，所述盐的加入量为约0.5至1.5重量％，发酵至约4.9至5.5 ，预热温度为约60℃-100℃，蒸发在低压下连续，干酪的固含量约为58-71％。 生产的奶酪可以转化成奶酪。 防止发酵后发酵蒸发水中的凝血。 预热可防止蒸发过程中的脂肪分离，减少浓缩物在蒸发器壁上的燃烧并降低奶酪的粘度。