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：US20070077332A1

公开(公告)日：2007-04-05

申请号：US11241645

申请日：2005-09-30

申请人： James Moran ,  Chad Galer ,  Mary Doyle ,  Benjamin Dias ,  Leslie Kopko ,  Paul Gass ,  Hermann Eibel ,  Ludmilla Gimelfarb

发明人： James Moran ,  Chad Galer ,  Mary Doyle ,  Benjamin Dias ,  Leslie Kopko ,  Paul Gass ,  Hermann Eibel ,  Ludmilla Gimelfarb

IPC分类号： A23C9/12

CPC分类号： A23C21/026 ,  A23C9/1236 ,  A23C9/1322 ,  A23C9/1422 ,  A23C19/076 ,  A23C2210/202

摘要： The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.

摘要翻译： 本发明提供用天然生物发酵调味系统增强的奶酪制品的制造。 本文所述的天然调味剂系统可以与各种类型的奶酪和乳制品一起使用。 在一个实施方案中，该系统可用于生产风味增强的新鲜奶酪或奶油干酪。 在另一个实施方案中，该系统可用于生产低脂奶酪产品，例如低脂奶油干酪。

公开(公告)号：US08703217B2

公开(公告)日：2014-04-22

申请号：US11394754

申请日：2006-03-31

申请人： Chad D. Galer ,  James Moran ,  Benjamin E. Dias ,  Mary Doyle ,  Orlando Herrera ,  Shaia L. Anderson ,  Meghan A. McIlroy

发明人： Chad D. Galer ,  James Moran ,  Benjamin E. Dias ,  Mary Doyle ,  Orlando Herrera ,  Shaia L. Anderson ,  Meghan A. McIlroy

IPC分类号： A23C9/12

CPC分类号： A23L33/17 ,  A23L27/25 ,  A23L33/127

摘要： A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.

摘要翻译： 提供了可用于制备具有传统风格奶酪风味特征的食品的稳定化的天然生物生长切达风味成分，以及生产生物生产的切达干酪成分的方法。 奶酪风味成分被抵抗其中腐败或致病微生物的生长而被稳定。 通过添加细菌素源作为发酵过程的一部分来实现稳定的奶酪香味成分，其加速了风味发展所需的至少部分发酵时间。 还提供了包含二次微生物屏障。 因此，本发明的风味成分的生产时间可以显着降低，而不损失风味并提高微生物的稳定性。 风味成分可用于加工奶酪，加工奶酪类产品或其他奶酪中。 风味成分也可以用作其它食品中的天然调味剂。 还提供了制造和使用食品中的风味成分如奶酪产品的方法。

公开(公告)号：US20070231429A1

公开(公告)日：2007-10-04

申请号：US11394754

申请日：2006-03-31

申请人： Chad Galer ,  James Moran ,  Benjamin Dias ,  Mary Doyle ,  Orlando Herrera ,  Shaia Anderson ,  Meghan McIlroy

发明人： Chad Galer ,  James Moran ,  Benjamin Dias ,  Mary Doyle ,  Orlando Herrera ,  Shaia Anderson ,  Meghan McIlroy

IPC分类号： A23C9/12

CPC分类号： A23L33/17 ,  A23L27/25 ,  A23L33/127

摘要： A stabilized, natural biogenerated cheddar flavor component, which may be used to prepare food products having flavor characteristics of traditional style cheeses, and a process for manufacturing the biogenerated cheddar flavor component is provided. The cheese flavor component is stabilized against the growth of spoilage or pathogenic microorganisms therein. The stabilized cheese flavor component is achieved by addition of a bacteriocin source as part of the fermentation process that accelerates at least part of the fermentation time needed for flavor development. Inclusion of secondary microbial barriers are also provided for. Therefore, production times can be significantly reduced for the flavor component of the present invention without loss of flavor and while improving microbial stability. The flavor component can be used in process cheese, process cheese-type products, or other cheeses. The flavor component can also be used as a natural flavoring system in other food products. Methods of making and using the flavor component in food products, such as cheese products, are also provided.

摘要翻译： 提供了可用于制备具有传统风格奶酪风味特征的食品的稳定化的天然生物生长切达风味成分，以及生产生物生产的切达干酪成分的方法。 奶酪风味成分被抵抗其中腐败或致病微生物的生长而被稳定。 通过加入细菌素源作为发酵过程的一部分来实现稳定的奶酪香味成分，其加速了风味发展所需的至少部分发酵时间。 还提供了包含二次微生物屏障。 因此，本发明的风味成分的生产时间可以显着降低，而不损失风味并提高微生物的稳定性。 风味成分可用于加工奶酪，加工奶酪类产品或其他奶酪中。 风味成分也可以用作其它食品中的天然调味剂。 还提供了制造和使用食品中的风味成分如奶酪产品的方法。