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    Low fat cheese product similar to swiss cheese
    1.
    发明授权
    Low fat cheese product similar to swiss cheese 失效
    低脂奶酪产品类似于瑞士奶酪

    公开(公告)号：US4366174A

    公开(公告)日：1982-12-28

    申请号：US326065

    申请日：1981-11-30

    申请人： Arnold S. Kneubuehl ,  Stephen A. Kneubuehl

    发明人： Arnold S. Kneubuehl ,  Stephen A. Kneubuehl

    IPC分类号： A23C19/032 ,  A23C19/068 ,  A23C19/02 ,  A23C19/06 ,  A23C19/14

    CPC分类号： A23C19/0688 ,  A23C19/0321

    摘要： A low fat cheese product similar to Swiss cheese is produced containing less than 43 percent by weight fat and more than 40 percent by weight moisture, and having an excess of at least 10 mixed round and irregular holes per six inch tier. In the process of producing the cheese, the cheese is cooled to between 35.degree. to 55.degree. F. during pressing, cut into the desired shape, brined, put into boxes, and stored in cold storage and then in warm storage to obtain the desired round and irregular holes.

    摘要翻译： 生产类似于瑞士奶酪的低脂奶酪产品含有低于43％（重量）的脂肪和超过40％（重量）的水分，并且每六英寸级别具有至少10个混合的圆形和不规则的孔。 在制作干酪的过程中，在挤压过程中将干酪冷却至35°F至55°F，切成所需形状，浸入，放入箱中，并储存在冷藏中，然后在温热储存中获得所需的 圆形和不规则的孔。

    Manufacture of salted cheese
    3.
    发明授权
    Manufacture of salted cheese 失效
    制作的食品

    公开(公告)号：US3798340A

    公开(公告)日：1974-03-19

    申请号：US3798340D

    申请日：1972-01-03

    申请人： UNIV IOWA STATE RES FOUND INC

    发明人： REINBOLD G ,  HAMMOND E

    IPC分类号： A23C19/032 ,  A23C19/064 ,  A23C19/02

    CPC分类号： A23C19/064 ,  A23C19/0321

    摘要： RINDLESS SWISS CHEESE, OR OTHER BRINE-SALTED OR DRY-SALTED CHEESE, IS MANUFACTURED BY AN IMPROVED PROCESS IN WHICH POROUS ABSORBENT COVERINGS,SUCH AS SPONGE PADS, ARE APPLIED TO OUTER ABSSORPTIVE SURFACES OF THE FORMED CURD BODIES. AN AQUEOUS SALT BRINE OF A CONCENTRATION PROMOTING OSMOTIC DIFFUSION IS PROVIDED WITHIN THE POROUS COVERINGS AND IMPERMEABLE CLOSE-FITTING COVERINGS ARE APPLIED AROUND THE CHEESE BODIES AND POROUS COVERINGS. THE CHEESE BODIES ARE THEN HELD WHILE THE SALT IS TRANSFERRED FROM THE POROUS COVERINGS INTO THE CHEESE BODIES. THEHOLDNG BEING CONTINUED UNTIL CURING IS COMPLETE, AND/OR THE CHEESE BODIES CONTAIN THE DESIRED AMOUNT OF SALT. THE PROCESS IS PARTICULARLY ADVANTAGEOUS FOR PRODUCING RINDLESS SALTED, CURED CHEESE WITHOUT SIGNIFICANT LOSS OF MOISTURE.

    Process for preparing low fat cheese
    7.
    发明授权
    Process for preparing low fat cheese 失效
    制备低脂肪小麦的方法

    公开(公告)号：US5080913A

    公开(公告)日：1992-01-14

    申请号：US522527

    申请日：1990-05-11

    申请人： Aly Gamay

    发明人： Aly Gamay

    IPC分类号： A23C19/032 ,  A23C19/05 ,  A23C19/068

    CPC分类号： A23C19/0321 ,  A23C19/054 ,  A23C19/0682 ,  A23C2250/25 ,  A23C2250/30

    摘要： A method for making low fat cheese wherein liquid milk having a fat content of 0% to 0.3% is mixed with carrageenan and then a lactic acid produce is added to the mixture to form a cheese formulation solution. A clotting enzyme, e.g. rennet, is added to the solution and the solution is then coagulated to form a curd and a whey solution. The curd is cut and the whey solution separated therefrom, water is added to the curd and then separated therefrom and finally the curd is ripened to form a low fat cheese having a fat content arising from the fat content of the starting milk.

    摘要翻译： 制备低脂奶酪的方法，其中脂肪含量为0％至0.3％的液体乳与角叉菜胶混合，然后将乳酸产物加入到混合物中以形成奶酪制剂溶液。 凝血酶，例如。 凝乳酶，加入到溶液中，然后将溶液凝结以形成凝乳和乳清溶液。 将凝乳切开，将乳清溶液分离，将水加入到凝乳中，然后从中分离出来，最后使凝乳成熟，形成脂肪含量由起始乳的脂肪含量引起的低脂奶酪。