公开(公告)号：US20050196489A1

公开(公告)日：2005-09-08

申请号：US10774328

申请日：2004-02-09

申请人： Maeve Murphy ,  Ellen Silva ,  Gary Stoddard ,  Amy Konkoly ,  Timothy Johnson

发明人： Maeve Murphy ,  Ellen Silva ,  Gary Stoddard ,  Amy Konkoly ,  Timothy Johnson

IPC分类号： A23C9/13 ,  A23C9/12

CPC分类号： A23C9/1322

摘要： Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6 μm in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified yogurt is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. The yogurt is prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.

摘要翻译： 营养改良的培养的乳制品如酸奶产品包括具有足以提供0.25％至0.75％的总钙含量的平均直径<=6μm的细粒度的磷酸钙细粉细粒。 还提供了一种生产钙强化酸奶的方法，其中在发酵前将细粉末状不溶性钙盐与乳混合物混合。 酸奶通过常规发酵制备。 搅拌式和杯套式酸奶产品都可以准备。

公开(公告)号：US06740344B2

公开(公告)日：2004-05-25

申请号：US09728443

申请日：2000-12-01

申请人： Maeve Murphy ,  Ellen M. Silva ,  Gary W Stoddard ,  Amy Konkoly ,  Timothy T Johnson

发明人： Maeve Murphy ,  Ellen M. Silva ,  Gary W Stoddard ,  Amy Konkoly ,  Timothy T Johnson

IPC分类号： A23C912

CPC分类号： A23C9/1322

摘要： Nutritionally improved cultured dairy products, such as milk beverages and yogurt products, include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6&mgr;m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified products is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. A yogurt can then be prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.

摘要翻译： 营养改良的培养的乳制品，例如牛奶饮料和酸奶产品，包括平均直径≤6μm的细粉末磷酸钙盐，其量足以提供0.25％至0.75％的总钙含量。 还提供了一种用于生产钙强化产物的方法，其中在发酵之前将细粉状不溶性钙盐与乳混合物混合。 然后可以通过常规发酵制备酸奶。 搅拌式和杯套式酸奶产品都可以准备。

公开(公告)号：US20060240149A1

公开(公告)日：2006-10-26

申请号：US11474008

申请日：2006-06-23

申请人： Amy Konkoly ,  Marthena Baker ,  Penny Norquist ,  Tonya Schoenfuss ,  Thomas Springer ,  Michelle Zacho

发明人： Amy Konkoly ,  Marthena Baker ,  Penny Norquist ,  Tonya Schoenfuss ,  Thomas Springer ,  Michelle Zacho

IPC分类号： A23C9/12

CPC分类号： A23C9/1322 ,  A23C9/13 ,  A23C9/1307 ,  A23C9/133

摘要： A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to said base mix, comminuting said base mix to reduce particle size, adding a flavor and a color to said base mix, and packaging to provide an acidified nutritionally fortified cultured dairy beverage composition containing live and active cultures, having a finished product culture count of at least 1.5×108 cfu/gram, a viscosity of 400 to 3500 cps at a temperature of 1° C. to 7° C. and a final pH of 3.8 to 4.5.

摘要翻译： 一种用于生产酸化的营养强化培养的乳制品饮料或酸奶产品的方法，所得产品含有活的和活性的培养物，包括制备非发酵液乳制品基料，使所述基础混合物均化和巴氏杀菌，向所述基础混合物中加入酸奶， 向所述基础混合物中加入酸混合物，粉碎所述基础混合物以减少粒度，向所述基础混合物中加入风味和颜色，以及包装以提供含有活的和活性培养物的酸化的营养强化培养的乳制品饮料组合物， 产品培养计数为至少1.5×10 8 cfu /克，在1℃至7℃的温度下的粘度为400至3500cps，最终pH为3.8至4.5。