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    Cheese curd made using transglutaminase and a non-rennet protease
    2.
    发明授权
    Cheese curd made using transglutaminase and a non-rennet protease 有权
    使用转谷氨酰胺酶和非凝乳酶蛋白酶制成干酪凝乳

    公开(公告)号：US06242036B1

    公开(公告)日：2001-06-05

    申请号：US09587305

    申请日：2000-06-05

    申请人： Xiao-Qing Han ,  Joseph E. Spradlin

    发明人： Xiao-Qing Han ,  Joseph E. Spradlin

    IPC分类号： A23C19045

    CPC分类号： C12Y203/02013 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/052

    摘要： The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.

    摘要翻译： 本发明提供一种干酪凝乳，其包含源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产物。 为了获得干酪凝乳，乳制品液体被转谷氨酰胺酶和非凝乳酶蛋白酶作用，导致大部分乳清蛋白产物保留在干酪凝乳中。 本发明还公开了一种制备干酪凝乳的方法，其保留相当比例的乳清蛋白产物。 本发明还提供了含有源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产品的干酪制品，如软奶酪，半软奶酪或硬干酪，以及制作奶酪产品的方法。

    METHOD OF OBTAINING FRESH SPUN CHEESE
    3.
    发明申请
    METHOD OF OBTAINING FRESH SPUN CHEESE 审中-公开
    获得新鲜发酵的方法

    公开(公告)号：US20130059033A1

    公开(公告)日：2013-03-07

    申请号：US13697152

    申请日：2009-11-25

    申请人： Louisa-Karina Morariu

    发明人： Louisa-Karina Morariu

    IPC分类号： A23C19/068

    CPC分类号： A23C19/032 ,  A23C19/041 ,  A23C19/0684

    摘要： The invention refers to a cheese type food product and the method of production. The product, according to the invention, has a content of 61,32% water, 1,5% fats, 39% proteins, 7,67% sodium chloride, 41, 58% fat in dry substance, a pH value of 5,43. The method, according to the invention, consists of heating milk up to a temperature of 28 . . . 30 C, after which it is filtrated, separated up to a content of 0,15% in fat volume, then natural fermentation up to a pH value of 5,4 and the introduction in the milk mass of the enzymatic curd; the mixture is heated up to a temperature of the milk mass of 65 . . . 70 C, then liquid enzymatic curd is introduced, mixing continuously, to form a block of ewe-cheese of which whey is eliminated and it is submitted to manual kneading in pieces of 10 kg, which are subsequently left to drain, they are kept in 10% brine solution for 24h, they are left to dry for 2 . . . 3 h and the result is a non-fat cheese with fibrous aspect, which is packed.

    摘要翻译： 本发明涉及奶酪型食品和生产方法。 根据本发明的产品具有61,32％的水，1.5％的脂肪，39％的蛋白质，7,67％的氯化钠，41,58％的干物质的脂肪，pH值为5的含量， 43。 根据本发明的方法包括将奶加热至28℃的温度。 。 。 30℃，然后过滤，分离至脂肪体积的0.15％含量，然后自然发酵至pH值为5,4，并在酶凝胶的乳汁中引入; 将混合物加热至牛奶质量的温度为65℃。 。 。 70℃，然后引入液态酶凝胶，连续混合，形成一块干乳酪，其中乳清被除去，并进行手动捏合10公斤，随后排出，将它们保存在 10％盐水溶液24小时，待干燥2次。 。 。 3小时，结果是一个包装纤维的非脂肪乳酪。

    Cheese manufacture using highly active proteolytic enzymes
    4.
    发明授权
    Cheese manufacture using highly active proteolytic enzymes 失效
    使用高活性蛋白水解酶的奶酪制造

    公开(公告)号：US3886288A

    公开(公告)日：1975-05-27

    申请号：US4653670

    申请日：1970-06-15

    申请人： SWIFT & CO

    发明人： RICE ELDON E ,  LANTERO JR ORESTE J

    IPC分类号： A23C19/04 ,  A23C19/05 ,  A23C19/02

    CPC分类号： A23C19/041 ,  A23C19/05 ,  A23C19/051

    摘要： An improved method for preparing a high quality cheese curd utilizing highly active proteolytic enzymes which produce an unstable coagulum if used in conventional methods of cheese making. The highly active proteolytic enzyme is added to milk and is inactivated after the protein casein has been altered sufficiently to produce a stable coagulum but before excessive hydrolysis occurs. Then a bacterial culture is incorporated therein to promote a desirable flavor and texture. Thereafter, the mixture is coagulated and the coagulum is processed in the conventional manner of preparing a finished high quality cheese product.

    摘要翻译： 使用高活性蛋白水解酶制备高品质干酪凝乳的改进方法，如果用于常规的奶酪制造方法，则产生不稳定的凝结物。 将高活性蛋白水解酶加入到乳中，并且在蛋白酪蛋白被充分改变以产生稳定的凝结物之后但在过度水解发生之前被灭活。 然后将细菌培养物并入其中以促进所需的风味和质地。 此后，混合物凝结，并以常规的制备成品优质干酪制品的方式处理凝结物。

    Blue cheese product and process for preparing same
    6.
    发明授权
    Blue cheese product and process for preparing same 有权
    蓝乳酪产品及其制备方法

    公开(公告)号：US09044034B2

    公开(公告)日：2015-06-02

    申请号：US12792895

    申请日：2010-06-03

    申请人： Kenneth F. Heiman ,  Thomas S. Torkelson

    发明人： Kenneth F. Heiman ,  Thomas S. Torkelson

    IPC分类号： A23C19/068 ,  A23C19/084 ,  A23C19/028 ,  A23C19/04 ,  A23C19/05

    CPC分类号： A23C19/0682 ,  A23C19/028 ,  A23C19/041 ,  A23C19/054 ,  A23C19/084

    摘要： The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a pasteurized milk product, cutting and stirring the coagulum to release the whey from the curd, draining the whey from the curd, forming an emulsifier, adding the emulsifier to the curd, and pressing the curd into blocks. The emulsifier is preferably formed by blending oil and a paste and heating the oil and the paste. The paste preferably includes, among other ingredients, inert Penicillium roqueforti. A preferred version of the method further includes adding black pepper and ash to the curd. The resulting cheese product, unlike blue cheese, is elastic, does not crumble, and can be sliced and shredded.

    摘要翻译： 本发明涉及一种具有蓝乳酪风味的奶酪制品，并且其外观为制造该奶酪的方法。 该方法包括从巴氏杀菌乳产品中产生包含乳清和凝乳的凝结物，切割并搅拌凝结物，从凝乳释放乳清，从凝乳中排出乳清，形成乳化剂，将乳化剂加入凝乳中， 凝结成块。 乳化剂优选通过混合油和糊料并加热油和糊料而形成。 除了其他成分之外，糊还优选包含惰性青霉菌（Magnicillium roqueforti）。 该方法的优选方案还包括向凝乳添加黑胡椒和灰分。 得到的奶酪产品，不像蓝色奶酪，是弹性的，不破碎，可以切片和切碎。

    PROCESS FOR THE PREPARATION OF CHEESE
    7.
    发明申请
    PROCESS FOR THE PREPARATION OF CHEESE 审中-公开
    方法的制作方法

    公开(公告)号：US20150110920A1

    公开(公告)日：2015-04-23

    申请号：US14395314

    申请日：2013-04-18

    申请人： Timothy John Armstrong ,  Aileen Kacvinsky ,  Willard R. Knoespel ,  Dirk Kuckelsberg ,  Thomas Michael Rouleau

    发明人： Timothy John Armstrong ,  Aileen Kacvinsky ,  Willard R. Knoespel ,  Dirk Kuckelsberg ,  Thomas Michael Rouleau

    IPC分类号： A23C19/04 ,  A23C19/045 ,  A23C19/072

    CPC分类号： A23C19/041 ,  A23C19/0326 ,  A23C19/045 ,  A23C19/051 ,  A23C19/072

    摘要： The present invention provides a process for the preparation of a cheese, the process comprising the steps of (i) providing milk; (ii) acidifying the milk, wherein the milk is acidified with carbon dioxide to a pH of 6.2 to 6.6 when measured at a temperature of 29 to 38° C. to provide an acidified milk; (iii) inoculating the acidified milk with a starter culture, wherein the inoculation is a direct vat inoculation, to provide an inoculated acidified milk and making the cheese therefrom; wherein the inoculated acidified milk contains a coagulant, wherein the coagulant comprises at least a microbial protease coagulating agent.

    摘要翻译： 本发明提供了一种制备干酪的方法，该方法包括以下步骤：（i）提供乳; （ii）将乳汁酸化，其中当在29至38℃的温度下测量时，用二氧化碳将乳酸化至pH为6.2至6.6，以提供酸化的乳; （iii）用起始培养物接种酸化乳，其中所述接种是直接瓮接种，以提供接种的酸化牛奶并由其制备干酪; 其中所述接种的酸化乳含有凝结剂，其中所述凝结剂至少包含微生物蛋白酶凝固剂。

    BLUE CHEESE PRODUCT AND PROCESS FOR PREPARING SAME
    10.
    发明申请
    BLUE CHEESE PRODUCT AND PROCESS FOR PREPARING SAME 有权
    蓝芝麻制品及其制备方法

    公开(公告)号：US20110300259A1

    公开(公告)日：2011-12-08

    申请号：US12792895

    申请日：2010-06-03

    申请人： Kenneth F. Heiman ,  Thomas S. Torkelson

    发明人： Kenneth F. Heiman ,  Thomas S. Torkelson

    IPC分类号： A23C19/08 ,  A23C19/084 ,  A23C19/068 ,  A23C19/00 ,  A23C19/06

    CPC分类号： A23C19/0682 ,  A23C19/028 ,  A23C19/041 ,  A23C19/054 ,  A23C19/084

    摘要： The present invention is directed to a cheese product having a blue cheese flavor and appearance a method of making the same. The method includes generating a coagulum comprising whey and curd from a pasteurized milk product, cutting and stirring the coagulum to release the whey from the curd, draining the whey from the curd, forming an emulsifier, adding the emulsifier to the curd, and pressing the curd into blocks. The emulsifier is preferably formed by blending oil and a paste and heating the oil and the paste. The paste preferably includes, among other ingredients, inert Penicillium roqueforti. A preferred version of the method further includes adding black pepper and ash to the curd. The resulting cheese product, unlike blue cheese, is elastic, does not crumble, and can be sliced and shredded.

    摘要翻译： 本发明涉及一种具有蓝乳酪风味的奶酪制品，并且其外观为制造该奶酪的方法。 该方法包括从巴氏杀菌乳产品中产生包含乳清和凝乳的凝结物，切割并搅拌凝结物，从凝乳释放乳清，从凝乳中排出乳清，形成乳化剂，将乳化剂加入凝乳中， 凝结成块。 乳化剂优选通过混合油和糊料并加热油和糊料而形成。 除了其他成分之外，糊还优选包含惰性青霉菌（Magnicillium roqueforti）。 该方法的优选方案还包括向凝乳添加黑胡椒和灰分。 得到的奶酪产品，不像蓝色奶酪，是弹性的，不破碎，可以切片和切碎。