公开(公告)号：US07838058B2

公开(公告)日：2010-11-23

申请号：US11276914

申请日：2006-03-17

申请人： David Webb Mehnert ,  Divya Shree Reddy ,  Carie Lynn Wolters ,  Gary Francis Smith

发明人： David Webb Mehnert ,  Divya Shree Reddy ,  Carie Lynn Wolters ,  Gary Francis Smith

IPC分类号： A23C19/00

CPC分类号： A23C19/072 ,  A23C19/064

摘要： The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

摘要翻译： 本发明涉及使用奶酪凝乳的受控冷却来形成最终奶酪块来制备具有降低的水分变异性的干酪块的方法。

公开(公告)号：US20110072982A1

公开(公告)日：2011-03-31

申请号：US12947616

申请日：2010-11-16

申请人： Divya Shree Reddy ,  Gary Francis Smith ,  David Webb Mehnert ,  Carie Lynn Wolters

发明人： Divya Shree Reddy ,  Gary Francis Smith ,  David Webb Mehnert ,  Carie Lynn Wolters

IPC分类号： A01J25/15

CPC分类号： A23C19/072 ,  A23C19/064

摘要： The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

摘要翻译： 本发明涉及使用奶酪凝乳的受控冷却来形成最终奶酪块来制备具有降低的水分变异性的干酪块的方法。

公开(公告)号：US07838059B2

公开(公告)日：2010-11-23

申请号：US11566475

申请日：2006-12-04

申请人： Divya Shree Reddy ,  Gary Francis Smith ,  David Webb Mehnert ,  Carie Lynn Wolters

发明人： Divya Shree Reddy ,  Gary Francis Smith ,  David Webb Mehnert ,  Carie Lynn Wolters

IPC分类号： A23L19/00

CPC分类号： A23C19/072 ,  A23C19/064

摘要： The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.

公开(公告)号：US07560129B2

公开(公告)日：2009-07-14

申请号：US11087981

申请日：2005-03-23

申请人： David Webb Mehnert ,  Divva Shree Reddy ,  Carie Lynn Wolters

发明人： David Webb Mehnert ,  Divva Shree Reddy ,  Carie Lynn Wolters

IPC分类号： A23C19/00

CPC分类号： A23C19/072 ,  A23C19/064

摘要： The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end, are provided. The discharge end of the tube is positioned at an approximately central axial location of the container. Cheese curd is introduced into the container, and the tube via its fill end. Then, a chilled brine is introduced into the tube via its fill end to mix with curd therein. Preferably, the chilled brine has a salt content which approximately matches the salt content of the moisture phase of the cheese curd. The tube is removed from the cheese curd in the container. The cheese curd is pressed into a curd mass, and then cooled, and thereafter cured, providing a cheese block having reduced moisture variability.

摘要翻译： 本发明涉及制备具有降低的水分变异性的干酪块的方法。 提供具有底部和侧壁的散装容器以及具有填充端和相对放电端的管。 管的排出端定位在容器的大致中心的轴向位置处。 奶酪凝乳被引入容器中，管通过其填充端。 然后，将冷冻的盐水通过其填充端引入管中以与其中的凝乳混合。 优选地，冷冻的盐水具有与干酪凝乳的水分相的盐含量近似匹配的盐含量。 将管从容器中的奶酪凝乳中取出。 将乳酪凝乳压制成凝乳块，然后冷却，然后固化，提供具有降低的水分变异性的奶酪块。