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。

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。