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    High moisture cream cheese texture control
    1.
    发明授权
    High moisture cream cheese texture control 有权
    高水分奶油乳酪纹理控制

    公开(公告)号：US06303160B1

    公开(公告)日：2001-10-16

    申请号：US09736835

    申请日：2000-12-14

    申请人： Isabelle Marie-Francoise Laye ,  Jimbay P. Loh ,  David Glenn Pechak ,  Alice Shen Cha ,  Bruce Edward Campbell ,  Ted Riley Lindstrom ,  Matthew Zwolfer

    发明人： Isabelle Marie-Francoise Laye ,  Jimbay P. Loh ,  David Glenn Pechak ,  Alice Shen Cha ,  Bruce Edward Campbell ,  Ted Riley Lindstrom ,  Matthew Zwolfer

    IPC分类号： A23C912

    CPC分类号： A23C19/053 ,  A23C19/0765

    摘要： A process for producing a high moisture cream cheese having desirable textural characteristics (i.e., increased firmness) is provided. More specifically, the process of the invention provides a high moisture cream cheese with significantly increased firmness by controlling the moisture levels during the manufacturing process at levels below the final target moisture level of the final cream cheese product; the moisture level of the final composition is then adjusted to the final target moisture level by the addition of water. It has surprisingly been found that control of the moisture levels during the manufacturing process in this manner results in-significantly increased levels of firmness in the final cream cheese product. Indeed, the firmness of the high moisture cream cheese product produced using this method is about 5 to about 20 fold greater than standard cream cheese prepared without such moisture control.

    摘要翻译： 提供了一种生产具有期望的结构特征（即增加的坚固度）的高水分奶油干酪的方法。 更具体地，本发明的方法通过在制造过程中控制水平低于最终奶油干酪产品的最终目标水分含量的水平来提供具有显着增加的坚实度的高水分奶油干酪; 然后通过加入水将最终组合物的水分含量调节至最终目标水分含量。 已经令人惊讶地发现，以这种方式在制造过程中控制水分含量导致最终奶油干酪产品中的强度显着提高。 事实上，使用这种方法生产的高水分奶油干酪产品的坚固度比没有这种湿度控制的标准奶油干酪要大约5到大约20倍。

    Process for making caseinless cream cheese-like products
    3.
    发明授权
    Process for making caseinless cream cheese-like products 有权
    制作无酪蛋奶油乳酪样产品的方法

    公开(公告)号：US06419975B1

    公开(公告)日：2002-07-16

    申请号：US09696053

    申请日：2000-10-25

    申请人： Xiao-Qing Han ,  John A. Gregg ,  Ted Riley Lindstrom ,  Jimbay P. Loh

    发明人： Xiao-Qing Han ,  John A. Gregg ,  Ted Riley Lindstrom ,  Jimbay P. Loh

    IPC分类号： A23C1900

    CPC分类号： A23C20/00 ,  A23C19/028 ,  A23C19/076

    摘要： The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a process which is effective for making a cream cheese-like product substantially free of casein, wherein the process comprises: mixing (1) proteins other than milk caseins, (2) fat such as butter fat or other food grade fat, and (3) water to form a mixture; subjecting the mixture to a first homogenization to form a protein matrix stabilized emulsion system; heating the protein matrix stabilized emulsion system to a temperature effective to denature the proteins to form a denatured protein matrix stabilized emulsion; adjusting the pH of the denatured protein matrix stabilized emulsion to about 4 to about 6; subjecting the pH-adjusted emulsion to a second homogenization to form the cream cheese-like product; and packaging the cream cheese-like product. Optional ingredients such as stabilizers (e.g., gums), other emulsifiers, salts, coloring, and flavorings can be added to the mixture or to the emulsion (i.e., prior to the first or the second homogenization step).

    摘要翻译： 本发明涉及一种奶酪类似产品，其中非酪蛋白替代酪蛋白和其制备方法。 更具体地，本发明涉及一种对制备基本上不含酪蛋白的奶油干酪样产品有效的方法，其中该方法包括：混合（1）除乳酪蛋白以外的蛋白质，（2）脂肪如黄油脂肪或 其他食品级脂肪，和（3）水形成混合物; 使混合物进行第一次均化以形成蛋白质基质稳定的乳液体系; 将蛋白质基质稳定的乳液体系加热到有效使蛋白质变性以形成变性蛋白质基质稳定化乳液的温度; 将变性蛋白质基质稳定乳液的pH调节至约4至约6; 将经pH调节的乳液进行第二次均化以形成奶油干酪样产品; 并包装奶油干酪样产品。 可以将任选的成分例如稳定剂（例如树胶），其它乳化剂，盐，着色剂和调味剂加入混合物或乳液中（即在第一或第二均化步骤之前）。

    Heat-stable concentrated milk product
    6.
    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
    7.
    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。

    Processed cheese made with soy
    8.
    发明授权
    Processed cheese made with soy 失效
    用大豆制成的加工干酪

    公开(公告)号：US06893674B2

    公开(公告)日：2005-05-17

    申请号：US10207591

    申请日：2002-07-29

    申请人： Ted Riley Lindstrom ,  Isabelle Laye ,  Glenn MacBlane ,  Fu-I Mei

    发明人： Ted Riley Lindstrom ,  Isabelle Laye ,  Glenn MacBlane ,  Fu-I Mei

    IPC分类号： A23C19/08 ,  A23C19/093 ,  A23C19/00

    CPC分类号： A23C19/093

    摘要： A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.

    摘要翻译： 提供了一种制备含有显着水平的大豆蛋白的加工干酪的方法，其具有常规加工干酪的所有熔体，坚固性和风味特性。 该方法利用含有乳成分和大豆蛋白成分的一种或多种乳液。 将乳液与天然干酪混合，并在乳化盐存在下加热以形成均匀的可泵送流体干酪材料，其可形成片状，切片或其它所需形式。 大豆蛋白质的优选来源包括大豆蛋白浓缩物和大豆蛋白分离物。 可以获得含有约9至约12％的大豆蛋白的加工干酪产品。

    Heat-Stable Concentrated Milk Product
    9.
    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。

    Cream cheese made from whey protein polymers
    10.
    发明授权
    Cream cheese made from whey protein polymers 有权
    奶酪由乳清蛋白聚合物制成

    公开(公告)号：US07250183B2

    公开(公告)日：2007-07-31

    申请号：US10748626

    申请日：2003-12-30

    申请人： Ted Riley Lindstrom ,  Amanda Dees Mehring ,  Heather Michelle Hudson

    发明人： Ted Riley Lindstrom ,  Amanda Dees Mehring ,  Heather Michelle Hudson

    IPC分类号： A23C9/12

    CPC分类号： A23C19/0917 ,  A23C20/00

    摘要： This invention relates to a cheese product and a novel method for preparing a cheese product. More specifically, this invention relates to cream cheese product prepared using an edible fat and polymerized whey protein, as a protein source, obtainable from a whey protein concentrate. A cream cheese product prepared according to the present method exhibits an unexpected increase in firmness and has excellent syneresis properties.

    摘要翻译： 本发明涉及一种干酪制品和一种制备干酪制品的新方法。 更具体地，本发明涉及使用可从乳清蛋白浓缩物获得的可食用脂肪和聚合乳清蛋白作为蛋白质来制备的奶油干酪产品。 根据本方法制备的奶油干酪产品的硬度意外增加并具有优异的脱水收缩性能。