利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

7 条记录 (耗时 0.021 秒)

    Milk protein products and processes
    1.
    发明授权
    Milk protein products and processes 有权
    乳蛋白产品和工艺

    公开(公告)号：US07157108B2

    公开(公告)日：2007-01-02

    申请号：US10148976

    申请日：2000-12-11

    申请人： Ganugapati Vijaya Bhaskar ,  Harjinder Singh ,  Neil D. Blazey

    发明人： Ganugapati Vijaya Bhaskar ,  Harjinder Singh ,  Neil D. Blazey

    IPC分类号： A23C9/12

    CPC分类号： A23C19/053 ,  A23C9/1422 ,  A23J1/20 ,  A23V2002/00 ,  A23V2250/1578 ,  A23V2300/30

    摘要： The invention relates to dried milk protein concentrates and their use. In particular the invention relates to such dried concentrates which have been calcium-depleted to an extent which allows improvements in the use of dried milk protein concentrates in cheese manufacture. The invention includes a method of cheese manufacture comprising: (a) dispersing in milk a dried MPC or MPI having at least 70% dry matter as milk protein; (b) treating the resulting mixture with one or more coagulating enzymes to produce a curd; and (c) processing the curd to make cheese; wherein the dried MPC or MPI is a calcium-depleted MPCF or MPI and the extend of calcium depletion is sufficient to allow manufacture of substantially nugget-free cheese.

    摘要翻译： 本发明涉及干乳蛋白浓缩物及其用途。 特别地，本发明涉及这样的干燥的浓缩物，其已被钙耗尽到允许改进干酪乳蛋白浓缩物在奶酪制造中的使用的程度。 本发明包括一种干酪制造方法，包括：（a）将具有至少70％干物质的干燥MPC或MPI作为乳蛋白分散在牛奶中; （b）用一种或多种凝结酶处理所得混合物以产生凝乳; 和（c）加工凝乳来制作奶酪; 其中干燥的MPC或MPI是贫钙MPCF或MPI，并且钙消耗的延长足以允许制造基本上无核的奶酪。

    DAIRY PRODUCT AND PROCESS
    4.
    发明申请
    DAIRY PRODUCT AND PROCESS 审中-公开
    奶制品和工艺

    公开(公告)号：US20130196051A1

    公开(公告)日：2013-08-01

    申请号：US13810161

    申请日：2011-07-15

    申请人： Ganugapati Vijaya Bhaskar ,  Hongping Gao ,  Rochelle Kathleen Donk

    发明人： Ganugapati Vijaya Bhaskar ,  Hongping Gao ,  Rochelle Kathleen Donk

    IPC分类号： A23L1/29

    CPC分类号： A23L2/66 ,  A23L33/19 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/244 ,  A23V2250/5424

    摘要： The invention relates to a liquid nutritional composition comprising (a) 2-25% by weight of a calcium-depleted milk protein concentrate (MPC) that has undergone a heat treatment to at least 80° C. and has between 15-45% by weight of the calcium removed; (b) 0-30% by weight fat; (c) 5-45% by weight carbohydrate; wherein the nutritional composition has a viscosity of less than 200 cP at a temperature of 20° C. and shear rate of 100 s−1, and has an energy density of at least 0.5 kcal/ml, and wherein protein provides 10-40% of the total energy content of the composition. Also provided is a powdered composition dispersible in water to form the liquid composition.

    摘要翻译： 本发明涉及一种液体营养组合物，其包含（a）2-25重量％的贫钙乳蛋白质浓缩物（MPC），其经过热处理至少80℃并且具有15-45％之间的 去除钙的重量; （b）0-30重量％脂肪; （c）5-45％重量的碳水化合物; 其中所述营养组合物在20℃的温度和100s -1的剪切速率下具有小于200cP的粘度，并且具有至少0.5kcal / ml的能量密度，并且其中蛋白质提供10-40％ 的组合物的总能量含量。 还提供了可分散在水中以形成液体组合物的粉末状组合物。

    Dairy Product and Process
    6.
    发明申请
    Dairy Product and Process 审中-公开
    乳制品和工艺

    公开(公告)号：US20100143538A1

    公开(公告)日：2010-06-10

    申请号：US12516174

    申请日：2007-11-23

    申请人： Ganugapati Vijaya Bhaskar ,  Jordania Valentim

    发明人： Ganugapati Vijaya Bhaskar ,  Jordania Valentim

    IPC分类号： A23C9/123

    CPC分类号： A23C9/146 ,  A23C9/123 ,  A23C9/1307 ,  A23C19/0455 ,  A23C19/076

    摘要： A method for preparing a yoghurt is provided. The method comprises (a) preparing a calcium-depleted milk composition comprising either (i) calcium-depleting a starting milk composition, or (ii) including within a starting milk composition a calcium-depleted milk ingredient selected from milk, fat standardised milk, skim milk, or milk concentrate; and (b) acidifying the calcium-depleted milk composition with chemical acidification or lactic acid producing bacteria, to prepare a yoghurt, wherein the calcium depletion is by contacting the milk composition or ingredient with a cation exchanger to replace calcium in the composition or ingredient with sodium or potassium.

    摘要翻译： 提供了一种制备酸奶的方法。 该方法包括（a）制备贫钙乳组合物，其包含（i）消耗原料组合物的钙，或（ii）在起始的牛奶组合物中包含选自牛奶，脂肪标准化乳， 脱脂牛奶或牛奶浓缩物; 和（b）用化学酸化或产生乳酸的细菌酸化含钙贫血的乳组合物，以制备酸奶，其中钙消耗是通过使乳组合物或成分与阳离子交换剂接触以代替组合物或成分中的钙， 钠或钾。

    Milk product and process
    7.
    发明授权
    Milk product and process 失效
    奶制品和工艺

    公开(公告)号：US07501143B2

    公开(公告)日：2009-03-10

    申请号：US10149162

    申请日：2000-12-11

    申请人： Ganugapati Vijaya Bhaskar ,  Brian Ashley Kells

    发明人： Ganugapati Vijaya Bhaskar ,  Brian Ashley Kells

    IPC分类号： A23C9/00

    CPC分类号： A23C9/1422 ,  A23C9/146 ,  A23C9/1565 ,  A23C2240/20

    摘要： The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting material with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5%, preferably at least 25%, more preferably at least 40%; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5%, preferably at least 25%, more preferably at least 40%. The milk drink may be used as the base for a soft drink like milk drink, which may be carbonated.

    摘要翻译： 本发明涉及半透明乳饮料及其制备方法。 饮料可以通过（a）提供pH为5.6-8.0，优选5.6-7.0，最优选5.7-6.5的不透明乳原料制备; （b）使至少一部分起始材料与阳离子交换剂接触，直到材料的百分比传输（当与交换器分离时）升至至少5％，优选至少25％，更优选至少40％; （c）任选地将半透明乳样品与另一种乳样品混合，同时保持百分比透射率至少5％，优选至少25％，更优选至少40％。 牛奶饮料可以用作软饮料的基础，例如可以碳酸化的牛奶饮料。