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    Method for producing Swiss-type cheese
    3.
    发明授权
    Method for producing Swiss-type cheese 有权

    公开(公告)号：US10595542B2

    公开(公告)日：2020-03-24

    申请号：US14974633

    申请日：2015-12-18

    申请人： CSK Food Enrichment B.V.

    发明人： Willem Cornelis Meijer ,  Lourdes Mariela Serrano Davalos ,  Lex Smalbrink

    IPC分类号： A23C19/00 ,  A23C19/032 ,  A23C19/068 ,  A23C19/11

    摘要： The invention relates to an improved method for the production of curd and for the production of cheese from said curd, in particular a Swiss-type cheese, wherein a precursor is inoculated with a starter culture comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin. The invention further relates to curds and cheeses obtainable by the method as well as to a starter culture for producing a cheese, comprising a strain of dairy Propionibacteria, a strain of lactic acid bacteria and a source of lacticin.

    METHOD AND A DEVICE FOR THE HANDLING OF CHEESE BLOCKS
    7.
    发明申请
    METHOD AND A DEVICE FOR THE HANDLING OF CHEESE BLOCKS 审中-公开

    公开(公告)号：US20170135310A1

    公开(公告)日：2017-05-18

    申请号：US15344909

    申请日：2016-11-07

    申请人： KALT MASCHINENBAU AG

    发明人： Siegfried GRÜNINGER

    IPC分类号： A01J25/12 ,  A01J25/15 ,  A01J25/13 ,  A23C19/00

    摘要： A method and device for handling cheese blocks. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. A lifting gripper is guided as far as the stop on a pick-up device, and in the mould the cheese block is subjected to a shaking movement. The mould, that is to say, the cassette, is then raised, rotated and guided back into the cassette press, so that the cheese block can be fixed in position on the lifting gripper by a clamping means. The pick-up plunger with the cheese block is then lowered, that is to say, retracted, the lifting gripper is traversed towards a secondary mould for the cheese block, preferably downwards, the clamping means open, and the cheese block is positioned in a secondary mould.

    Process for making a shelf-stable milk based beverage concentrate
    8.
    发明授权
    Process for making a shelf-stable milk based beverage concentrate 有权
    制备稳定的牛奶饮料浓缩物的方法

    公开(公告)号：US09265269B2

    公开(公告)日：2016-02-23

    申请号：US14513069

    申请日：2014-10-13

    申请人： Dairyvative Technologies, LLC

    发明人： Charles E. Sizer

    IPC分类号： A23C1/00 ,  A23C1/14 ,  A23C9/12 ,  A23C1/16 ,  A23C9/13 ,  A23C1/12 ,  A23C9/127 ,  A23C19/00

    CPC分类号： A23C9/1206 ,  A23C1/12 ,  A23C1/16 ,  A23C3/03 ,  A23C9/1307

    摘要： A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity.

    摘要翻译： 本文公开了用于制备不需要超高温热处理以控制产品的微生物学的储存稳定的乳浓缩物的浓缩物，系统和低温方法。 该方法优选结合无菌技术和酶促降低乳糖以控制水的活性。 该方法优选包括将乳中的乳糖酶促转化为其组分糖葡萄糖和半乳糖，其优选地改变浓缩物的结合性质，减少游离水的量，并降低渗透压。