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。

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。

公开(公告)号：US07887864B2

公开(公告)日：2011-02-15

申请号：US11186543

申请日：2005-07-21

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

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。

公开(公告)号：US08613967B2

公开(公告)日：2013-12-24

申请号：US13565561

申请日：2012-08-02

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。

公开(公告)号：US20090169690A1

公开(公告)日：2009-07-02

申请号：US11966347

申请日：2007-12-28

申请人： Yinqing Ma ,  Ted Riley Lindstrom ,  Ana Patricia Rodriguez ,  Fu-I Mei

发明人： Yinqing Ma ,  Ted Riley Lindstrom ,  Ana Patricia Rodriguez ,  Fu-I Mei

IPC分类号： A23C19/00

CPC分类号： A23C19/08 ,  A23C20/00

摘要： Process cheeses and methods for making process cheeses are provided herein. The process cheeses are provided with increased firmness despite high levels of whey protein contained therein by combining at least one high functionality thermally modified whey protein compound with specific casein or other protein sources to achieve a synergistic effect that increases the yield stress of the cheese compound.

摘要翻译： 本文提供了加工奶酪和制造加工奶酪的方法。 尽管通过将至少一种高官能度热修饰乳清蛋白化合物与特定酪蛋白或其它蛋白质来源组合来达到增加乳酪化合物的屈服应力的协同作用，但是通过将至少一种高官能度热修饰乳清蛋白质化合物与特定酪蛋白或其它蛋白质来源相结合，尽管含有高水平的乳清蛋白

公开(公告)号：US06669978B2

公开(公告)日：2003-12-30

申请号：US09882231

申请日：2001-06-15

申请人： Isabelle Laye ,  Ted Riley Lindstrom ,  Leslie Lowry ,  Fu-I Mei ,  Matthew Zwolfer ,  Omar Diaz-Castillo ,  Jordan Dolande ,  Steven Havlik ,  Vladimir Rueda

发明人： Isabelle Laye ,  Ted Riley Lindstrom ,  Leslie Lowry ,  Fu-I Mei ,  Matthew Zwolfer ,  Omar Diaz-Castillo ,  Jordan Dolande ,  Steven Havlik ,  Vladimir Rueda

IPC分类号： A23C1900

CPC分类号： A23C19/082 ,  A23C19/0917 ,  A23C20/00

摘要： The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.

摘要翻译： 本发明提供了含有酪蛋白和乳清蛋白的酪蛋白与乳清蛋白的比例为约50:50至约75:25的加工奶酪。 通常，加工干酪还含有乳化剂，乳脂，并且可以含有一种或多种其它成分，例如但不限于全乳清，奶酪和乳酸。 本发明提供了使用预煮或后煮均质化步骤和/或改良的乳蛋白源生产本发明的加工干酪的方法。 改性乳蛋白源包括高粘度乳清蛋白，乳化高脂乳清蛋白粉，低钙乳清蛋白和/或高溶解性乳蛋白。

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。

公开(公告)号：US07709037B2

公开(公告)日：2010-05-04

申请号：US10694960

申请日：2003-10-28

申请人： Isabelle Laye ,  Ted Riley Lindstrom ,  Leslie Lowry ,  Fu-I Mei ,  Matthew Zwolfer ,  Omar Diaz-Castillo ,  Jordan Dolande ,  Steven Havlik ,  Vladimir Rueda

发明人： Isabelle Laye ,  Ted Riley Lindstrom ,  Leslie Lowry ,  Fu-I Mei ,  Matthew Zwolfer ,  Omar Diaz-Castillo ,  Jordan Dolande ,  Steven Havlik ,  Vladimir Rueda

IPC分类号： A23C19/00

CPC分类号： A23C19/082 ,  A23C19/0917 ,  A23C20/00

摘要： The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.

摘要翻译： 本发明提供了包含酪蛋白和乳清蛋白的加工奶酪，酪蛋白与乳清蛋白的比例为约50:50至约75:25。 通常，加工干酪还包含乳化剂，乳脂，并且可以含有一种或多种其它成分，例如但不限于全乳清，乳酪和乳酸。 本发明提供了使用预煮或后煮均质化步骤和/或改良的乳蛋白源生产本发明的加工干酪的方法。 改性乳蛋白源包括高粘度乳清蛋白，乳化高脂乳清蛋白粉，低钙乳清蛋白和/或高溶解性乳蛋白。

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。