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公开(公告)号：US12052999B2
公开(公告)日：2024-08-06
申请号：US17272008
申请日：2019-08-30
发明人： Rene Jeppe Nielsen , Torben Slots , Ole Poulsen
CPC分类号： A23C3/02 , A23C9/14 , A23C9/1516 , A23C2210/252 , A23C2210/254
摘要： Disclosed is process for producing milk and milk-related products with extended shelf life. The process comprises the steps of separating whole milk is a cream fraction and a skimmed milk fraction, wherein the skimmed milk fraction has a fat content of 0.5% by weight or less, subjecting the skimmed milk fraction to a heat treatment, said heat treatment comprising heating the skimmed milk fraction to 152° C. to 165° C. for 500 ms or less, and cooling of the skimmed milk fraction to a temperature at or below 70° C. The produced milk and milk-related products maintains a high degree of undenatured whey protein despite the high treatment temperature.
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公开(公告)号：US20240188581A1
公开(公告)日：2024-06-13
申请号：US18586842
申请日：2024-02-26
申请人： Chobani LLC
发明人： Amrish Chawla , Sarah Allred , Zeina Jouni , Ragavendra Hari , Yucheng Hu
CPC分类号： A23C9/1422 , A23C3/02 , A23C9/1206 , A23C9/1209 , A23C9/1213 , A23C9/1216 , A23C9/1234 , A23C9/1238 , A23C9/1275 , A23C9/1307 , A23C9/1315 , A23C2210/202 , A23C2210/252 , A23C2210/254
摘要： Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.
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公开(公告)号：US11925188B2
公开(公告)日：2024-03-12
申请号：US16013224
申请日：2018-06-20
申请人： General Mills, Inc.
CPC分类号： A23C9/1223 , A23C3/02 , A23C9/005 , A23C9/1307 , A23C9/1422 , A23C2210/256 , A23V2002/00 , A23V2250/5424 , A23V2250/612
摘要： A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.
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公开(公告)号：US20180092371A1
公开(公告)日：2018-04-05
申请号：US15723992
申请日：2017-10-03
摘要： A pasteurization device comprising an insulated heating tub, a metal grid heat sink, 69° C. melt-point paraffin wax, wherein the metal grid heat sink and the paraffin wax are combined inside the insulated heating tub; a temperature sensor connected to a microprocessor controlled device, suitable to measure temperature and to generate an alarm, a top plate, and a material suitable to cover the wax; wherein the top plate comprises a plurality of openings corresponding to an opening in the metal grid heat sink of suitable size to accept a baby bottle; wherein the insulated heating tub can be heated to at least 73° C. and wherein the microprocessor controlled device provides an audible tone upon the temperature sensor reading 73° C. for at least 30 seconds.
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公开(公告)号：US20160000100A1
公开(公告)日：2016-01-07
申请号：US14789259
申请日：2015-07-01
发明人： Sven-Rainer Döring
CPC分类号： A23C3/02 , A23C3/0332 , A23C3/037 , A23C3/04 , A23C9/14
摘要： A process is proposed for producing low microbial count whole milk products, in which (a1) optionally, the milk product from which microbes are to be removed is subjected to a heat pre-treatment in a heat exchanger and warmed to temperatures in the range from 25 to 30° C., (a2) the optionally pre-treated milk product is heated by infusion to temperatures from 50 to 75° C., and pasteurized in the course thereof, and (a3) the pasteurized product is cooled by flash cooling. A similar method is likewise disclosed for producing low microbial count skimmed milk products which, as the most important intermediate step, further additionally contains the process of separating off the cream.
摘要翻译： 提出了一种生产低微生物全脂奶制品的方法，其中（a1）任选地，将待除去微生物的乳制品在热交换器中进行热预处理，并加热至 25℃至30℃，（a2）任选预处理的奶制品通过浸入加热至50至75℃的温度，并在其过程中进行巴氏杀菌，（a3）巴氏杀菌产品通过闪蒸冷却 。 同样公开了类似的方法用于生产低微生物数量的脱脂乳制品，作为最重要的中间步骤，还另外含有分离乳膏的方法。
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公开(公告)号：US20140193555A1
公开(公告)日：2014-07-10
申请号：US13999129
申请日：2008-09-19
申请人： MEDELA HOLDING AG
IPC分类号： A23C3/03
摘要： The invention provides a method for pasteurizing mother's milk that maximizes the retention of immunologically active constituents of the milk while removing effective amounts of dangerous bacteria and viruses. This includes a pasteurization temperature in the range of 56° C. to 61° C. at which the milk is held during pasteurization for a time span. The invention also provides a method for adjusting the fat content of mother's milk. This includes a method to standardize the energy content of mother's milk by adjusting the fat content by separating the milk contents, as by centrifuging, into at least fat and skim milk layers. The volume of skim milk is adjusted to meet the desired fat concentration, i.e., skim is removed to increase, or added to decrease.
摘要翻译： 本发明提供一种用于巴氏消毒母乳的方法，其最大限度地提高牛奶中免疫活性成分的保留，同时除去有效量的危险细菌和病毒。 这包括巴氏灭菌温度在56℃至61℃的范围内，在巴氏消毒期间牛奶保持一段时间。 本发明还提供了调节母乳脂肪含量的方法。 这包括通过通过将牛奶含量通过离心分离成至少脂肪和脱脂乳层来调节脂肪含量来标准化母乳的能量含量的方法。 调整脱脂乳的体积以满足所需的脂肪浓度，即去除脱脂以增加或加入去除。
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公开(公告)号：US08329237B2
公开(公告)日：2012-12-11
申请号：US11821446
申请日：2007-06-23
IPC分类号： A23C9/00
摘要： A process for producing a concentrated, sterilized liquid milk product comprising the steps of (a) partially concentrating milk or a milk product, and (b) sterilizing a partially concentrated milk product.
摘要翻译： 一种用于生产浓缩的灭菌液体乳制品的方法，包括以下步骤：（a）部分浓缩牛奶或奶制品，和（b）对部分浓缩的乳制品进行灭菌。
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公开(公告)号：US20110256269A1
公开(公告)日：2011-10-20
申请号：US12438789
申请日：2007-08-30
申请人： Elena M. Medo , Armando Montoya , Martin Lee , David Rechtman
发明人： Elena M. Medo , Armando Montoya , Martin Lee , David Rechtman
CPC分类号： A23C9/206 , A23C3/02 , A23C9/1422 , A23C2210/252
摘要： The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.
摘要翻译： 本公开提供了一种简单有效的方法，用于对牛奶进行灭菌而不会降解或丧失生物活性剂，以及通过这些方法生产的产品。
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公开(公告)号：US20100092609A1
公开(公告)日：2010-04-15
申请号：US12520644
申请日：2007-12-18
申请人： Albertus Alard van Dijk , Natalja Alekseevna Cyplenkova , Johanna Bernardina Remmerswaal , Lambertus Jacobus Otto Guillonard , Baukje Folkertsma
发明人： Albertus Alard van Dijk , Natalja Alekseevna Cyplenkova , Johanna Bernardina Remmerswaal , Lambertus Jacobus Otto Guillonard , Baukje Folkertsma
IPC分类号： A23C19/032 , A23C19/04
CPC分类号： A23C19/054 , A23C3/02 , A23C19/05
摘要： A method of producing curd or cheese from a milk composition comprising the following steps:—heat-treating the milk composition;—adding yeast extract to the heat-treated milk composition before or after the heat treatment;—coagulating the heat treated milk to form a gel;—processing the formed gel into a curd and separating the whey from the curd; and—optionally making cheese from the curd.
摘要翻译： 一种从乳组合物生产凝乳或干酪的方法，包括以下步骤： - 对乳组合物进行加热处理; - 在热处理之前或之后将酵母提取物加入到经热处理的乳组合物中;凝固热处理的牛奶形成 凝胶;将形成的凝胶加工成凝乳并将乳清与凝乳分离; 并且可选地从凝乳中制造芝士。
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公开(公告)号：US1149195A
公开(公告)日：1915-08-10
申请号：US499015
申请日：1915-01-29
申请人： HEERMANS THADDEUS W
发明人： HEERMANS THADDEUS W
CPC分类号： A23C3/02 , B08B3/045 , Y10T137/313 , Y10T137/6416 , Y10T137/85962 , Y10T137/86348
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