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    Acid whey texture system
    1.
    发明授权
    Acid whey texture system 有权
    酸乳清质地系统

    公开(公告)号：US07150894B2

    公开(公告)日：2006-12-19

    申请号：US10427567

    申请日：2003-05-01

    申请人： Alice S. Cha ,  Jimbay Loh ,  Timothy Nellenback

    发明人： Alice S. Cha ,  Jimbay Loh ,  Timothy Nellenback

    IPC分类号： A23C9/15

    CPC分类号： A23C21/08 ,  A23C19/0686 ,  A23C20/00 ,  A23C21/06

    摘要： The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.

    摘要翻译： 本发明涉及一种直接使用来自常规奶酪生产的酸奶酪乳清和/或其副产物制备其它食品的方法。 更具体地说，本方法提供了一种经济的方法，可有利地利用传统的废物或副产品制造奶油干酪或其它高附加值产品，而不需要重新培养，而不需要与奶酪凝乳结合，而不中和 处置或回收费用在业界常见。

    Method for the manufacture of whey products
    2.
    发明授权
    Method for the manufacture of whey products 失效
    乳清制品的制造方法

    公开(公告)号：US4333958A

    公开(公告)日：1982-06-08

    申请号：US198361

    申请日：1980-10-20

    申请人： Eric R. Egnell

    发明人： Eric R. Egnell

    IPC分类号： A23C19/068 ,  A23C21/00

    CPC分类号： A23C21/00 ,  A23C19/0686

    摘要： The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to a value of between 5.8 and 6.8. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the mixture is homogenized or comminuted by other means. The product is cooled and thereafter stored until a suitable consistency is obtained.

    摘要翻译： 通过首先将原料乳清浓缩至40至80重量％的总固体含量，然后加入非热敏原料并将其pH值调节至 5.8和6.8。 然后将浓缩物加热以从其中沉淀乳清蛋白并保持在预定的高温下一段时间，以确保产品的质量。 然后加入热敏添加剂，最后通过其他方式将混合物均化或粉碎。 将产物冷却，然后储存，直到获得合适的稠度。

    Simultaneous Multiple Acervation Process
    3.
    发明申请
    Simultaneous Multiple Acervation Process 审中-公开
    同时多重宏观过程

    公开(公告)号：US20160073651A1

    公开(公告)日：2016-03-17

    申请号：US14947501

    申请日：2015-11-20

    申请人： Kraft Foods Group Brands LLC

    发明人： Jimbay Peter Loh ,  Yeong-Ching Albert Hong ,  Yinqing Ma ,  Alice Shen Cha ,  Iksoon Kang

    IPC分类号： A23C19/068 ,  A23L1/315 ,  A23C19/076 ,  A23L1/31

    CPC分类号： A23C19/0686 ,  A23C19/076 ,  A23C19/082 ,  A23L13/03 ,  A23L13/50 ,  A23L13/52 ,  A23V2002/00 ,  B01J13/0052

    摘要： This invention relates to processes of preparing structured polymer matrix using two or more simultaneous multiple acervation mechanisms. In addition, the methods described herein provide flexible processes for forming structured polymer matrices from nearly any combination of polymers, preferably, although not limited to, food polymers. The simultaneous application of two or more acervation mechanisms unexpectedly gives novel matrices having improved texture and/or process efficiency that are superior to the polymer matrices produced by acervation mechanisms conducted individually or sequentially.

    摘要翻译： 本发明涉及使用两个或更多个同时多重捕食机制制备结构化聚合物基质的方法。 此外，本文所述的方法提供了用于从聚合物的几乎任何组合形成结构化聚合物基质的柔性方法，优选但不限于食品聚合物。 同时施加两种或更多种捕食机制意外地给出了具有改进的质地和/或工艺效率的新型基质，其优于单独或依次进行的成像机制产生的聚合物基质。

    CHEESE AND PREPARING THE SAME
    4.
    发明申请
    CHEESE AND PREPARING THE SAME 审中-公开
    制作和制作它们

    公开(公告)号：US20150181903A1

    公开(公告)日：2015-07-02

    申请号：US14408663

    申请日：2013-06-25

    申请人： VALIO LTD.

    发明人： Janne Uusi-Rauva ,  Matti Kärki

    IPC分类号： A23C19/032 ,  A23C19/068

    CPC分类号： A23C19/0326 ,  A23C19/0328 ,  A23C19/05 ,  A23C19/063 ,  A23C19/0686 ,  A23C19/0912 ,  A23C19/0917

    摘要： The invention relates to a method for producing cheese grains, comprising the steps of providing a raw material; subjecting the raw material to a coagulation step, wherein a coagulant comprising a milk clotting enzyme is added to the raw material to form a coagulum; cutting the coagulum to form a curd mixture of cheese grains and whey; subjecting the curd mixture to a scalding step, wherein the temperature of the curd mixture is raised to a range from about 60° C. to about 95° C. under stirring to form a scalded curd mixture; separating whey from the scalded mixture to provide cheese in form of grains having a protein content of about 10% to about 23% and pH of about 6 to about 7. The invention also relates to cheese having the moisture on a fat-free basis of about 65% to about 85%, a protein content of about 10% to about 23% and a pH of about 6 to about 7.

    摘要翻译： 本发明涉及一种生产干酪颗粒的方法，包括提供原料的步骤; 对原料进行凝固步骤，其中将包含乳凝固酶的凝结剂加入到原料中以形成凝结物; 切割凝结物以形成干酪颗粒和乳清的凝乳混合物; 将凝乳混合物进行烫伤步骤，其中在搅拌下将凝乳混合物的温度升高至约60℃至约95℃的范围以形成烫伤的凝乳混合物; 将乳清与烫伤混合物分离，以提供蛋白质含量为约10％至约23％且pH为约6至约7的颗粒形式的干酪。本发明还涉及具有无脂肪基础的水分的干酪 约65％至约85％，蛋白质含量为约10％至约23％，pH为约6至约7。

    Apparatus for the continuous manufacture of buttermilk curd
    7.
    发明授权
    Apparatus for the continuous manufacture of buttermilk curd 失效
    用于连续制造酪乳的设备

    公开(公告)号：US4485731A

    公开(公告)日：1984-12-04

    申请号：US298759

    申请日：1981-09-02

    申请人： Guido Rota

    发明人： Guido Rota

    IPC分类号： A01J25/00 ,  A23C19/068 ,  A23C19/024

    CPC分类号： A23C19/0686 ,  A01J25/002

    摘要： Buttermilk curd is continuously manufactured by heating whey in a tank to a temperature below that at which curd will form, preferably 75.degree. C., and pumping the heated whey to a treatment channel through a heating chamber in proximity thereto. The whey is further heated in the heating chamber to a temperature suitable for curd formation, preferably 85.degree. C., and is sprayed in the treatment chamber with a coagulant liquid, the resulting curd being swept along the channel by an endless blade conveyor to an endless band conveyor which conveys the curd to a discharge station. The apparatus disclosed includes two tanks to which whey is alternately supplied and in which the whey is heated to ensure a continuous supply of heated whey to the heating chamber. The whey from the heating chamber enters the treatment channel through a perforated partition in proximity to which are located spray nozzles for the coagulant liquid.

    摘要翻译： 通过将罐中的乳清加热到低于凝乳将在其下形成的温度，优选75℃，并将加热的乳清通过靠近其的加热室泵送到处理通道来连续制造酪乳凝乳。 将乳清在加热室中进一步加热至适于凝乳形成的温度，优选85℃，并用凝结剂液体在处理室中喷雾，所得到的凝乳沿着通道被环形叶片输送机扫过至 无端带式输送机将凝乳输送到排放站。 所公开的装置包括两个交替供应乳清的罐，其中加热乳清以确保向加热室连续供应加热的乳清。 来自加热室的乳清通过穿孔隔板进入处理通道，该隔板位于用于凝结液的喷嘴上。

    Method for making a process cheese analog
    8.
    发明授权
    Method for making a process cheese analog 失效
    制作加工奶酪类似物的方法

    公开(公告)号：US4459313A

    公开(公告)日：1984-07-10

    申请号：US323702

    申请日：1981-11-20

    申请人： Arthur M. Swanson ,  Edwin E. Wohlt ,  Robert J. Swanson

    发明人： Arthur M. Swanson ,  Edwin E. Wohlt ,  Robert J. Swanson

    IPC分类号： A23C19/068 ,  A23C19/082 ,  A23C19/093 ,  A23C20/00 ,  A23C21/02 ,  A23C21/04 ,  A23C21/06

    CPC分类号： A23C19/082 ,  A23C19/0686 ,  A23C19/093 ,  A23C20/00

    摘要： A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The fat-free cheese analog is comminuted; further processed by adding a selected fat, preferably in the form of vegetable oils, and adding emulsifiers and other ingredients; and then heated to a temperature in the range of 155.degree.-205.degree. F. until it forms a fluent mass which is subsequently cast into any desired shape. The resultant product is a process cheese analog having any desired flavor, texture and fat content.

    摘要翻译： 通过从调理液体干酪乳清和干酪蛋白材料的混合物中凝结芝士样凝乳来生产天然干酪类似物，以形成基本上无脂肪的干酪类似物。 无脂奶酪类似物粉碎; 通过添加选择的脂肪进一步加工，优选以植物油的形式，并加入乳化剂和其它成分; 然后加热到155〜-20℃的温度，直到形成流体质量，随后将其浇铸成任何所需的形状。 所得产物是具有任何所需风味，质地和脂肪含量的加工干酪类似物。

    Acid whey texture system
    10.
    发明申请
    Acid whey texture system 有权
    酸乳清质地系统

    公开(公告)号：US20040219273A1

    公开(公告)日：2004-11-04

    申请号：US10427567

    申请日：2003-05-01

    申请人： Kraft Foods Holdings, Inc.

    发明人： Alice S. Cha ,  Jimbay Loh ,  Timothy Nellenback

    IPC分类号： A23C001/00

    CPC分类号： A23C21/08 ,  A23C19/0686 ,  A23C20/00 ,  A23C21/06

    摘要： The present invention relates to a method for directly using acid cheese whey and/or its by-products from conventional cheese production to make additional food products. More particularly, the present method provides an economical way to profitably utilize a traditional waste or by-product in the manufacture of cream cheese or other high-value added products without re-culturing, without combining with cheese curd, without neutralizing, and without the disposal or recycling costs common in the industry.

    摘要翻译： 本发明涉及一种直接使用来自常规奶酪生产的酸奶酪乳清和/或其副产物制备其它食品的方法。 更具体地说，本方法提供了一种经济的方法，可有利地利用传统的废物或副产品制造奶油干酪或其它高附加值产品，而不需要重新培养，而不需要与奶酪凝乳结合，而不中和 处置或回收费用在业界常见。