公开(公告)号：US20130004644A1

公开(公告)日：2013-01-03

申请号：US13135264

申请日：2011-07-01

申请人： John H. Ernster, SR.

发明人： John H. Ernster, SR.

IPC分类号： A23C19/00

CPC分类号： A23C19/028 ,  A23C19/055 ,  A23C19/08

摘要： A new cheese and its unique method for manufacturing, wherein dry whole milk is the primary ingredient. In the process, and when the milk reaches a ph of approximately 6, salt and tri-potassium phosphate are added to the mixture. The dry mixture can then be shipped or stored until further processing. Then, heated water is added to the mixture, and mixed within a steam jacket, until such time as it forms a thick homogenous mass, and it is then packaged as a whole milk cheese product.

摘要翻译： 一种新的奶酪及其独特的制造方法，其中干全脂牛奶是主要成分。 在该过程中，当奶达到约6的pH时，向混合物中加入盐和磷酸三钾。 然后干燥的混合物可以运输或储存，直到进一步处理。 然后，将加热的水加入到混合物中，并在蒸汽夹套内混合，直到形成均匀质量的时间，然后将其作为全脂奶酪制品包装。

公开(公告)号：US08247015B2

公开(公告)日：2012-08-21

申请号：US13182160

申请日：2011-07-13

申请人： Jon R. Gutknecht ,  John B. Ovitt

发明人： Jon R. Gutknecht ,  John B. Ovitt

IPC分类号： A23C19/00

CPC分类号： A23C19/0455 ,  A23C9/1307 ,  A23C9/1315 ,  A23C13/16 ,  A23C19/028 ,  A23C19/054 ,  A23C19/055 ,  A23C19/093

摘要： Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

摘要翻译： 制备酸奶酪 - 油产品的技术包括以下步骤：提供包含乳脂和油的乳脂肪油流体; 对乳脂肪油液进行巴氏消毒以产生乳酪油前体; 将酸奶与奶酪 - 油前体相结合，生产出酸奶酪 - 乳酪 - 油前体组合物; 并均匀化并酸化组合的酸奶酪乳油前体; 生产酸奶酪油产品。 酸奶酪 - 油制品：占总乳脂重量的约10重量％至约80重量％ 包含约2重量％至约52.5重量％的油; 包含约10重量％至约50重量％的酸奶; 并且在约74°F至约75°F下15小时后产生小于约1重量％的脱水收缩。

公开(公告)号：US07687095B2

公开(公告)日：2010-03-30

申请号：US11241859

申请日：2005-09-30

申请人： Yinqing Ma ,  Ted R. Lindstrom ,  Isabelle Laye ,  Ana P. Rodriguez ,  Gavin M. Schmidt ,  Mary C. Doyle

发明人： Yinqing Ma ,  Ted R. Lindstrom ,  Isabelle Laye ,  Ana P. Rodriguez ,  Gavin M. Schmidt ,  Mary C. 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：US4716043A

公开(公告)日：1987-12-29

申请号：US718021

申请日：1985-03-20

申请人： Jens Peter S. Hansen

发明人： Jens Peter S. Hansen

IPC分类号： A23C19/068 ,  A23C19/028 ,  A23C9/137 ,  A23C19/02

CPC分类号： A23C19/0285 ,  A23C19/028

摘要： This invention relates to a process for making portioned cheese, wherein concentrated cheese milk is continuously mixed with ordinary auxiliary substances and additives, including a well-defined acidogen, for starting the curdling and ripening processes. The mixture is then filled into suitable individual packages which are closed hermetically. The process is carried out under such controlled conditions that the mixed product is liquid when it is filled into the package, wherein the product then coagulates in the package and undergoes the curdling and ripening processes when left to stand at a suitable temperature.The above manufacturing process gives a high yield of uniform products and reduces the costs owing to the labor-saving, rational and continuous operation.

摘要翻译： PCT No.PCT / DK84 / 00071 Sec。 371日期：1985年3月20日 102（e）1985年3月20日PCT PCT。1984年7月26日PCT公布。 公开号WO85 / 00501 1985年2月14日的日期。本发明涉及一种制备分批奶酪的方法，其中浓缩干酪乳与普通辅助物质和包括明确定义的酸原料的添加剂连续混合，用于开始凝固和熟化过程。 然后将混合物填充入密闭的合适的单个包装中。 该方法在这样的控制条件下进行，即当混合产物填充到包装中时，其混合产物是液体，然后产物在包装中凝结，并在合适的温度下静置时进行凝固和成熟过程。 上述制造过程产生均匀产品的高产量，并且由于省力，合理和连续的操作而降低了成本。

公开(公告)号：US2565098A

公开(公告)日：1951-08-21

申请号：US72228447

申请日：1947-01-15

申请人： GOLDEN STATE COMPANY LTD

发明人： SHARP PAUL F ,  HOECKER WESLEY H

IPC分类号： A23C9/15 ,  A23C19/028 ,  A23C19/05 ,  A23C19/068

CPC分类号： A23C9/1504 ,  A23C19/028 ,  A23C19/05 ,  A23C19/0682 ,  A23C2250/30

公开(公告)号：US1491166A

公开(公告)日：1924-04-22

申请号：US45081621

申请日：1921-03-09

申请人： WESTERN CONDENSING CO

发明人： PEEBLES DAVID D

IPC分类号： A23C19/028 ,  A23C19/086

CPC分类号： A23C19/028 ,  A23C19/086

公开(公告)号：US20180014550A1

公开(公告)日：2018-01-18

申请号：US15548768

申请日：2016-02-05

申请人： TINE SA

发明人： Tom Kristian Hoffmann

IPC分类号： A23C9/123 ,  A23C19/028 ,  A23C9/142 ,  A23C19/05 ,  A23C9/13

CPC分类号： A23C9/123 ,  A23C9/12 ,  A23C9/1307 ,  A23C9/1422 ,  A23C19/028 ,  A23C19/0285 ,  A23C19/053 ,  A23C19/076 ,  A23C19/0917 ,  A23C2210/202 ,  A23C2210/208 ,  A23C2210/252 ,  A23C2260/05

摘要： The present invention relates to a method of preparing sour dairy products wherein the amount of acid whey as a by-product is considerably reduced. In particular, the sour dairy products are concentrated fermented milk products including all kinds of strained yoghurt such as Greek yoghurt, labneh and skyr, as well as fresh cheeses such as cream cheeses and quark, and other products which are concentrated after fermentation.

公开(公告)号：US09826751B2

公开(公告)日：2017-11-28

申请号：US14601865

申请日：2015-01-21

申请人： Land O'Lakes, Inc.

发明人： Thomas Alexander Glenn, III ,  Clint Garoutte ,  Kang Hu ,  Jason Thompson ,  Orlando Maldonado

IPC分类号： A23C9/00 ,  A23C9/142 ,  A23C19/05 ,  A23C19/028

CPC分类号： A23C9/1422 ,  A23C19/028 ,  A23C19/0285 ,  A23C19/051

摘要： Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.

公开(公告)号：US20150118357A1

公开(公告)日：2015-04-30

申请号：US14382496

申请日：2012-05-25

申请人： Benheng Guo ,  Beihong Mo ,  Zhenmin Liu ,  Yongbiao Ling ,  Hongyan Gao ,  Shuai Chen ,  Yuanrong Zheng ,  Chunquan Shi

发明人： Benheng Guo ,  Beihong Mo ,  Zhenmin Liu ,  Yongbiao Ling ,  Hongyan Gao ,  Shuai Chen ,  Yuanrong Zheng ,  Chunquan Shi

IPC分类号： A23C19/076 ,  A23C19/032

CPC分类号： A23C19/076 ,  A23C1/12 ,  A23C19/028 ,  A23C19/0323

摘要： A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.

摘要翻译： 一种Quarg型奶酪及其制造方法，其特征在于，在40-50℃的真空中将原料乳冷凝，直到蛋白质含量达到6.0〜8.0重量％，与奶油均匀混合，均化，90度热处理， 95℃5-10分钟，然后冷却至30-34℃，得到处理过的牛奶。 该方法还将用于常规Quarg奶酪的乳酸菌起始剂接种到经处理的牛奶中，并在30-34℃下发酵90-120分钟。 发酵过程中搅拌条件为搅拌2-6分钟。 在300-600转/分，停止5-15分钟，交替搅拌停止过程; 填充并同时在线添加凝乳酶水溶液并均匀混合，填充过程完成后，在28-32°C下搅拌发酵，直至pH值为4.70-4.75，然后转移至冷藏室冷却8 -12小时。

公开(公告)号：US20050233049A1

公开(公告)日：2005-10-20

申请号：US11151672

申请日：2005-06-13

申请人： Jon Gutknecht ,  John Ovitt

发明人： Jon Gutknecht ,  John Ovitt

IPC分类号： A23C9/13 ,  A23C13/16 ,  A23C19/00 ,  A23C19/05 ,  A23C19/055 ,  A23C19/093

CPC分类号： A23C19/0455 ,  A23C9/1307 ,  A23C9/1315 ,  A23C13/16 ,  A23C19/028 ,  A23C19/054 ,  A23C19/055 ,  A23C19/093

摘要： Techniques for making a yogurt-cheese-oil product, comprising steps of: providing a milkfat-oil fluid comprising butterfat and an oil; pasteurizing the milkfat-oil fluid to produce a cheese-oil precursor; combining yogurt with the cheese-oil precursor to produce a combined yogurt-cheese-oil precursor; and homogenizing and acidifying the combined yogurt-cheese-oil precursor; producing a yogurt-cheese-oil product. Yogurt-cheese-oil products: comprising between about 10% by weight and about 80% by weight of total butterfat; comprising between about 2% by weight and about 52.5% by weight of an oil; comprising between about 10% by weight and about 50% by weight of yogurt; and yielding less than about 1% syneresis by weight after 15 hours at about 74° F. to about 75° F.

摘要翻译： 制备酸奶酪 - 油产品的技术包括以下步骤：提供包含乳脂和油的乳脂肪油流体; 对乳脂肪油液进行巴氏消毒以产生乳酪油前体; 将酸奶与奶酪 - 油前体相结合，生产出酸奶酪 - 乳酪 - 油前体组合物; 并均匀化并酸化组合的酸奶酪乳油前体; 生产酸奶酪油产品。 酸奶酪 - 油制品：占总乳脂重量的约10重量％至约80重量％ 包含约2重量％至约52.5重量％的油; 包含约10重量％至约50重量％的酸奶; 并且在约74°F至约75°F下15小时后产生小于约1重量％的脱水收缩。