公开(公告)号：US20060275879A1

公开(公告)日：2006-12-07

申请号：US10530931

申请日：2003-10-10

申请人： Gitte Lynglev ,  Morten Jensen ,  Hans Heldt-Hansen ,  Mary Stringer ,  Lene Lange

发明人： Gitte Lynglev ,  Morten Jensen ,  Hans Heldt-Hansen ,  Mary Stringer ,  Lene Lange

IPC分类号： C12P7/62

CPC分类号： A21D8/042 ,  A23L5/25 ,  A23L7/117 ,  A23L19/19 ,  C12N9/82 ,  C12P1/00 ,  C12Y101/01118 ,  C12Y101/01119 ,  C12Y101/01124 ,  C12Y101/01147 ,  C12Y101/01148 ,  C12Y101/03009 ,  C12Y101/9901 ,  C12Y101/99011 ,  C12Y101/99018 ,  C12Y101/99028 ,  C12Y102/01003 ,  C12Y102/01004 ,  C12Y102/01005 ,  C12Y104/03002 ,  C12Y110/03002 ,  C12Y111/01007 ,  C12Y301/03004 ,  C12Y301/03005 ,  C12Y304/13018 ,  C12Y305/01001 ,  C12Y305/01002 ,  C12Y305/01026 ,  C12Y305/01043 ,  C12Y305/01052

摘要： The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase.

公开(公告)号：US20050244541A1

公开(公告)日：2005-11-03

申请号：US11038355

申请日：2005-01-19

申请人： Ramarathna Koka ,  David Mehnert ,  Rudole Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose ,  Gitte Lynglev ,  Hans Heldt-Hansen

发明人： Ramarathna Koka ,  David Mehnert ,  Rudole Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose ,  Gitte Lynglev ,  Hans Heldt-Hansen

IPC分类号： A23C19/084 ,  A23C9/12 ,  A23C9/127 ,  A23C9/152 ,  A23C13/16 ,  A23C17/02 ,  A23C19/028 ,  A23C19/032 ,  A23C19/04 ,  A23C19/045 ,  A23C19/05 ,  A23C19/08 ,  A23C19/082 ,  A23C19/09 ,  A23C20/00 ,  A23C21/02

CPC分类号： C12Y101/03005 ,  A23C9/1213 ,  A23C9/1275 ,  A23C13/16 ,  A23C13/165 ,  A23C17/02 ,  A23C19/0285 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/045 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/054 ,  A23C19/082 ,  A23C20/00 ,  A23C21/02 ,  C12Y101/99018

摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

摘要翻译： 制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。 乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。 当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。 以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。 该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。

公开(公告)号：US20060008556A1

公开(公告)日：2006-01-12

申请号：US11092352

申请日：2005-03-29

申请人： Gitte Lynglev ,  Rathna Koka ,  David Mehnert ,  Rudolf Fritsch

发明人： Gitte Lynglev ,  Rathna Koka ,  David Mehnert ,  Rudolf Fritsch

IPC分类号： A23C9/12

CPC分类号： A23C9/1213 ,  A23C9/1275 ,  A23C19/0328

摘要： The present invention relates to a method for producing a fermented dairy product including the use of an oxidase for the conversion of lactose to lactobionic acid. Moreover, it refers to a method for affecting firmness and/or sourness of a fermented dairy product. Hereby is produced a fermented dairy product having improved functional and/or organoleptic properties.