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：US07833559B2

公开(公告)日：2010-11-16

申请号：US11276911

申请日：2006-03-17

申请人： David Webb Mehnert ,  Divya Shree Reddy ,  Kenneth A. Mikeska

发明人： David Webb Mehnert ,  Divya Shree Reddy ,  Kenneth A. Mikeska

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.

公开(公告)号：US06406724B1

公开(公告)日：2002-06-18

申请号：US09659459

申请日：2000-09-12

申请人： Divya Shree Reddy ,  James William Moran ,  Bashir Aideloje Elabor ,  David Webb Mehnert ,  Rudolf Johann Fritsch

发明人： Divya Shree Reddy ,  James William Moran ,  Bashir Aideloje Elabor ,  David Webb Mehnert ,  Rudolf Johann Fritsch

IPC分类号： A23C912

CPC分类号： A23L27/25 ,  A23L27/206

摘要： A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-buttery flavored component, and a cheesy flavored component. Each of these flavored components can be used as flavor building blocks with their own specific flavor profiles and/or characteristics. Using various combinations of these flavored components, cheeses having a wide variety of flavors can be produced. The flavored components are separately prepared from a highly concentrated milk substrate using compositions (e.g., specific enzymes, cultures, and additives) and process conditions designed to provide the flavored components having specific flavor profiles and/or characteristics. The flavor concentrates can be used in process cheese, process cheese-type products, or other cheeses to produce very different cheeses with desired flavor profiles. The flavor concentrates can also be used as a natural flavoring system in other food products.

摘要翻译： 提供天然的生物发酵乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪。 更具体地，本发明的奶酪调味系统含有硫磺切屑调味成分，奶油质调味成分和芝士风味成分。 这些调味组分中的每一种都可以用作具有其自身特定风味特征和/或特征的风味构成块。 使用这些调味组分的各种组合，可以生产具有各种风味的奶酪。 使用组合物（例如特定酶，培养物和添加剂）和设计用于提供具有特定风味特征和/或特征的调味组分的工艺条件，由高度浓缩的牛奶底物单独制备调味组分。 风味浓缩物可用于加工奶酪，加工奶酪类产品或其他奶酪以产生具有所需风味特征的非常不同的奶酪。 风味浓缩物也可以用作其他食品中的天然调味剂系统。