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    Modified Whey Protein For Low Casein Processed Cheese
    4.
    发明申请
    Modified Whey Protein For Low Casein Processed Cheese 审中-公开
    用于低酪蛋白加工奶酪的改性乳清蛋白

    公开(公告)号：US20070134396A1

    公开(公告)日：2007-06-14

    申请号：US11383156

    申请日：2006-05-12

    申请人： Yinqing Ma ,  Ted Lindstrom ,  Gavin Schmidt

    发明人： Yinqing Ma ,  Ted Lindstrom ,  Gavin Schmidt

    IPC分类号： A23C19/00

    CPC分类号： A23C19/08 ,  A23J3/08 ,  A23L33/19

    摘要： A processed cheese and method of forming the processed cheese are provided. The processed cheese generally includes between about 14 to about 16 protein, about 45 to about 50 percent moisture; and a ratio of casein protein to whey protein at least about 60:40. The method of forming the processed cheese includes thermally treating a whey protein at a protein concentration and pH sufficient to form whey protein aggregates, blending the thermally treated whey protein with a milk protein concentrate to form a slurry; and heating the slurry for a time and temperature sufficient to form the processed cheese. In one form, the processed cheese includes about 3 to about 6.3 percent modified whey protein.

    摘要翻译： 提供加工干酪和形成加工干酪的方法。 加工干酪通常包括约14至约16个蛋白质，约45至约50％的水分; 和酪蛋白蛋白与乳清蛋白的比例至少约为60:40。 形成加工干酪的方法包括以足以形成乳清蛋白聚集体的蛋白质浓度和pH的热处理乳清蛋白，将热处理的乳清蛋白与乳蛋白浓缩物混合以形成浆料; 并加热浆料足以形成加工干酪的时间和温度。 在一种形式中，加工干酪包括约3至约6.3％的改性乳清蛋白。

    Heat-stable concentrated milk product
    5.
    发明授权
    Heat-stable concentrated milk product 有权
    热稳定浓缩奶制品

    公开(公告)号：US08236362B2

    公开(公告)日：2012-08-07

    申请号：US13005305

    申请日：2011-01-12

    申请人： Kenneth William Cale ,  George W. Haas ,  Jamie Allen Hestekin ,  Heather Marie Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle Elizabeth Perkins ,  Charles Wang

    发明人： Kenneth William Cale ,  George W. Haas ,  Jamie Allen Hestekin ,  Heather Marie Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle Elizabeth Perkins ,  Charles Wang

    IPC分类号： A23C3/00

    CPC分类号： A23C9/1422 ,  A23C1/16 ,  A23C3/023 ,  A23C9/005 ,  A23C9/1522

    摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

    摘要翻译： 本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。 该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。 所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。 该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。 此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。

    Heat-Stable Concentrated Milk Product
    6.
    发明申请
    Heat-Stable Concentrated Milk Product 有权
    热稳定浓奶产品

    公开(公告)号：US20110104344A1

    公开(公告)日：2011-05-05

    申请号：US13005305

    申请日：2011-01-12

    申请人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

    发明人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

    IPC分类号： A23C9/152 ,  B65D85/80

    CPC分类号： A23C9/1422 ,  A23C1/16 ,  A23C3/023 ,  A23C9/005 ,  A23C9/1522

    摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

    摘要翻译： 本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。 该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。 所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。 该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。 此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。

    High moisture, low fat cream cheese with maintained product quality and method for making same
    7.
    发明授权
    High moisture, low fat cream cheese with maintained product quality and method for making same 失效
    高水分，低脂奶油干酪，保持产品质量和制作方法

    公开(公告)号：US07687095B2

    公开(公告)日：2010-03-30

    申请号：US11241859

    申请日：2005-09-30

    申请人： Yinqing Ma ,  Ted R. Lindstrom ,  Isabelle Laye ,  Ana P. Rodriguez ,  Gavin M. Schmidt ,  Mary C. Doyle

    发明人： Yinqing Ma ,  Ted R. Lindstrom ,  Isabelle Laye ,  Ana P. Rodriguez ,  Gavin M. Schmidt ,  Mary C. Doyle

    IPC分类号： A23C19/00

    CPC分类号： A23C19/028 ,  A23C19/076 ,  A23C19/0917 ,  A23C20/00 ,  A23C2250/25

    摘要： The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.

    摘要翻译： 本发明涉及提供具有类似于正常奶油干酪的质地的具有高乳清蛋白质含量的高水分低脂奶油干酪产品的方法。 更具体地，本发明提供了制备具有高乳清蛋白质含量的高水分低脂奶油干酪产品的方法，其具有比具有相似水分，脂肪和乳清蛋白质含量的其它低脂奶油奶酪具有更高的产量应力和更低的变形值。 因此，本发明可用于生产具有令人愉快的质感和优异的铺展性的低成本和营养的涂抹。

    Heat-Stable Concentrated Milk Product
    8.
    发明申请
    Heat-Stable Concentrated Milk Product 有权
    热稳定浓奶产品

    公开(公告)号：US20130064944A1

    公开(公告)日：2013-03-14

    申请号：US13565561

    申请日：2012-08-02

    申请人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

    发明人： Kenneth W. Cale ,  George W. Haas ,  Jamie A. Hestekin ,  Heather M. Hudson ,  Ted Riley Lindstrom ,  Yinqing Ma ,  Fu-I Mei ,  Danielle E. Perkins ,  Charles Wang

    IPC分类号： A23C3/02 ,  A23C1/16 ,  A23C9/142

    CPC分类号： A23C9/1422 ,  A23C1/16 ,  A23C3/023 ,  A23C9/005 ,  A23C9/1522

    摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.

    摘要翻译： 本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。 该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。 所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。 该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。 此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。

    Methods For Reducing Viscosity And Delaying Onset Of Cold Gelation Of High Solids Concentrated Milk Products
    9.
    发明申请
    Methods For Reducing Viscosity And Delaying Onset Of Cold Gelation Of High Solids Concentrated Milk Products 审中-公开
    降低高固体浓缩乳制品冷凝胶粘度和延迟开始的方法

    公开(公告)号：US20130022729A1

    公开(公告)日：2013-01-24

    申请号：US13554604

    申请日：2012-07-20

    申请人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

    发明人： Ammar N. Chinwalla ,  Bruce E. Campbell ,  Rodrigo R. Roesch ,  Yinqing Ma ,  Julia Lee Gregg ,  Virgil L. Metzger ,  Brian M. Reinhart

    IPC分类号： A23C3/02 ,  A23C7/04 ,  A23C9/152

    CPC分类号： A23C9/1422 ,  A23C9/152 ,  A23C9/1522

    摘要： Methods are provided for treating high solids concentrated milk products to delay gelation of the concentrated milk products by minimizing the rate at which the viscosity of the concentrates increases during cold storage. By another approach, the methods described herein are effective to substantially reduce the viscosity of the concentrated milk products. The methods described herein advantageously increase the length of time the high solids milk concentrates remain fluid and pumpable during refrigerated shelf-life. The high solids concentrated milk products treated with the methods provided herein include about 33 to about 43 percent total solids. By one approach, the high solids concentrated milk products have a pH of about 4.6 to about 6.7, and include salt at about 0.25 to about 6 percent by weight of the concentrate.

    摘要翻译： 提供了用于处理高固体浓缩乳制品的方法，以通过最小化浓缩物的粘度在冷藏期间增加的速率来延迟浓缩乳制品的凝胶化。 通过另一种方法，本文描述的方法有效地显着降低浓缩乳制品的粘度。 本文所述的方法有利地增加了高固体含量的乳浓缩物在冷冻保存期间保持流体和可泵送的时间长度。 用本文提供的方法处理的高固含量浓缩乳制品包括约33至约43％的总固体。 通过一种方法，高固体浓缩乳制品具有约4.6至约6.7的pH，并且包括浓缩物重量的约0.25至约6％的盐。

    High moisture, low fat cream cheese with maintained product quality and method for making same
    10.
    发明申请
    High moisture, low fat cream cheese with maintained product quality and method for making same 失效
    高水分，低脂奶油干酪，保持产品质量和制作方法

    公开(公告)号：US20070077342A1

    公开(公告)日：2007-04-05

    申请号：US11241859

    申请日：2005-09-30

    申请人： Yinqing Ma ,  Ted Lindstrom ,  Isabelle Laye ,  Ana Rodriguez ,  Gavin Schmidt ,  Mary Doyle

    发明人： Yinqing Ma ,  Ted Lindstrom ,  Isabelle Laye ,  Ana Rodriguez ,  Gavin Schmidt ,  Mary Doyle

    IPC分类号： A23C19/00

    CPC分类号： A23C19/028 ,  A23C19/076 ,  A23C19/0917 ,  A23C20/00 ,  A23C2250/25

    摘要： The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.

    摘要翻译： 本发明涉及提供具有类似于正常奶油干酪的质地的具有高乳清蛋白质含量的高水分低脂奶油干酪产品的方法。 更具体地，本发明提供了制备具有高乳清蛋白质含量的高水分低脂奶油干酪产品的方法，其具有比具有相似水分，脂肪和乳清蛋白质含量的其它低脂奶油奶酪具有更高的产量应力和更低的变形值。 因此，本发明可用于生产具有令人愉快的质感和优异的铺展性的低成本和营养的涂抹。