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34 条记录 (耗时 0.011 秒)

    Natural cheese of intensified flavor
    3.
    发明授权
    Natural cheese of intensified flavor 失效
    天然奶酪味浓郁

    公开(公告)号：US4172900A

    公开(公告)日：1979-10-30

    申请号：US779336

    申请日：1977-03-21

    申请人： J. Gordon Dooley

    发明人： J. Gordon Dooley

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

    CPC分类号： A23C19/063 ,  A23C19/032 ,  A23C19/061

    摘要： The present invention is directed to a natural cheese product having a highly intensified American cheese flavor and to a method for preparing such cheese product. The cheese product is adapted for use as a cheese flavoring ingredient in cooked products, for example, process cheese. In the method, curd particles are produced, mixed with salt, a source of a lipolytic enzyme, and a source of a proteolytic enzyme, and cured for a period of time sufficient to produce increased levels of C.sub.2 -C.sub.10 fatty acids as compared to conventional American-type cheese.

    摘要翻译： 本发明涉及一种具有高度强化的美国奶酪风味的天然干酪产品和一种制备这种奶酪产品的方法。 奶酪产品适用于熟化产品中的干酪调味成分，例如加工奶酪。 在该方法中，生产凝乳颗粒，与盐混合，脂解酶来源和蛋白水解酶源，并与常规的相比固化足以产生更高水平的C 2 -C 10脂肪酸的一段时间 美式奶酪。

    Rapid production of a cheddar cheese flavored product
    6.
    发明授权
    Rapid production of a cheddar cheese flavored product 失效
    快速生产一种芝麻菜花生产品

    公开(公告)号：US3689286A

    公开(公告)日：1972-09-05

    申请号：US3689286D

    申请日：1970-09-24

    申请人： BEATRICE FOODS CO

    发明人： LUKSAS ANTHONY J

    IPC分类号： A23C19/06 ,  A23L27/24 ,  A23C19/00

    CPC分类号： A23C19/061 ,  A23L27/25

    摘要： FERMENTED FLAVOR OF THE CHEDDAR TYPE IS PREPARED BY ACIDIFYING A PROTEIN, E.G. MILK OR RECOMBINED MILK TO FORM A CURD AND THEN INOCULATING THE CURD WITH MICROCCI AND ALLOWING THE MICROCOCCI TO GROW. A FLAVOR INTENSITY OF 100 TIMES ONE YEAR OLD CHEDDAR IS PRODUCED. THE ACIDIFICATION IS PREFERABLY CARRIED OUT BY GROUWING NONTOXIC ENTEROCOCCI, BACILLI ON THE PROTEIN MEDIUM.

    Apparatus and method for fusing curd
    9.
    发明授权
    Apparatus and method for fusing curd 有权

    公开(公告)号：US11968953B2

    公开(公告)日：2024-04-30

    申请号：US17277072

    申请日：2019-09-19

    申请人： Michel Doré

    发明人： Michel Doré

    IPC分类号： A01J25/12 ,  A23C19/06 ,  A01J25/13

    CPC分类号： A01J25/12 ,  A01J25/123 ,  A23C19/061 ,  A01J25/13

    摘要： An apparatus for fusing curd and a method for fusing curd. The curd is fused in the apparatus, which is configured to form a curd stack in a container that has a temperature comprised within a temperature range that favors acidification of the cheese curd in the curd stack. The formation of the curd stack compresses the cheese curd in the curd stack, which causes the curd stack to express whey as the acidification of the curd takes place and as the syneresis process takes place. The curd stack is subjected to a vacuum, which assists in the removal of air from the curd stack. The curd stack has a continuous casein matrix, which allows for a cheese block obtained from the curd stack to be milled into cheese curds, which have substantially similar dimensions and very few fines.

    A METHOD FOR DETERMINING AN ORDER IN WHICH A FOOD PRODUCT IS CULTURED
    10.
    发明公开
    A METHOD FOR DETERMINING AN ORDER IN WHICH A FOOD PRODUCT IS CULTURED 审中-公开

    公开(公告)号：US20230348950A1

    公开(公告)日：2023-11-02

    申请号：US17796487

    申请日：2021-01-28

    申请人： DSM IP ASSETS B.V.

    发明人： Pim VAN HEE

    IPC分类号： C12P39/00 ,  A23C9/123 ,  A23C19/06 ,  C12Q1/70 ,  C12Q1/6851

    CPC分类号： C12P39/00 ,  A23C9/123 ,  A23C19/061 ,  C12Q1/701 ,  C12Q1/6851

    摘要： A method, process, and computer program for determining an order in which a food product is successively cultured with a set of bacterial cultures in a process for producing a fermented food product, each bacterial culture of the set of bacterial cultures including at least one bacterial strain, wherein the set of bacterial cultures comprises a first subset of one or more bacterial cultures comprising one or more unknown bacterial strain, and a second subset of one or more bacterial cultures comprising one or more known bacterial strains, wherein each of the bacterial strains of the second subset is known; wherein the process is carried out with an initial order of the set of bacterial cultures; wherein during culturing with each bacterial culture of the first subset a process sample is collected, wherein a culture sample of a bacterial culture of the second subset is exposed to the collected process samples in order to determine bacteriophage sensitivities of the one or more bacterial cultures of the second subset to bacteriophages present in the collected process sample, wherein an adapted order of the set of bacterial cultures is determined based on the determined bacteriophage sensitivities such as to reduce common bacteriophage sensitivities in successive bacterial cultures.