利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

57 条记录 (耗时 0.013 秒)

    CHEESE AND METHODS OF MAKING SUCH CHEESE
    2.
    发明申请
    CHEESE AND METHODS OF MAKING SUCH CHEESE 有权
    制作这种芝士的方法和方法

    公开(公告)号：US20110097441A1

    公开(公告)日：2011-04-28

    申请号：US12875541

    申请日：2010-09-03

    申请人： Richard K. Merrill ,  Mayank Singh

    发明人： Richard K. Merrill ,  Mayank Singh

    IPC分类号： A23C19/024 ,  A23C19/068

    CPC分类号： A23C19/082 ,  A23C19/05 ,  A23C19/06 ,  A23C19/084 ,  A23C19/093

    摘要： Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product.

    摘要翻译： 描述了制备干酪产品的方法。 所述方法可以包括将至少一部分含蛋白质的起始乳转化成离散的凝乳颗粒，并将凝乳颗粒形成奶酪前体的步骤。 干酪前体可以与浆料组合以形成混合物。 混合物可以加工成奶酪制品。 还描述了制作奶酪产品的连续方法。 所述方法可以包括抑制起始乳中凝固物的形成，同时加入凝结剂。 起始的牛奶可以沿流动路径通过，并且可以调节温度和pH中的一种或多种以允许在流动内形成凝乳颗粒。 凝乳颗粒可以形成干酪前体，其与浆料组合以形成可以进入奶酪产品的混合物。

    Process for producing a protein product
    4.
    发明授权
    Process for producing a protein product 失效
    生产蛋白质产品的方法

    公开(公告)号：US5006349A

    公开(公告)日：1991-04-09

    申请号：US210214

    申请日：1988-06-17

    申请人： Donald Dahlstrom ,  Stephen Dybing ,  Barney J. Gaffney

    发明人： Donald Dahlstrom ,  Stephen Dybing ,  Barney J. Gaffney

    IPC分类号： A23C19/024 ,  A23C19/05 ,  A23J3/32

    CPC分类号： A23J3/32 ,  A23C19/024 ,  A23C19/051 ,  A23C19/052

    摘要： A protein product is produced by a process that includes introducing a protein-containing fluid and a reactant stream containing a component reactive with the protein, such as an acid through a resonating chamber. The protein-containing fluid and acid are introduced into the chamber at a velocity and pressure which causes instantaneous mixing of the protein-containing fluid with the acid to form an acidified mixture. The acid is introduced into the chamber in a ratio such that the pH of the protein-containing fluid is lowered past the isoelectric point of the protein.

    摘要翻译： 蛋白质产物通过包括引入含有蛋白质的流体和含有与蛋白质反应的成分（例如酸）​​的反应物流通过谐振室的方法生产。 将含蛋白质的流体和酸以速度和压力引入到腔室中，所述速度和压力使含蛋白质的流体与酸立即混合以形成酸化混合物。 以使得含蛋白质的流体的pH降低到蛋白质的等电点的比例将酸引入室中。

    Continuous production of cheese curd
    6.
    发明授权
    Continuous production of cheese curd 失效
    连续生产酪蛋白

    公开(公告)号：US3748149A

    公开(公告)日：1973-07-24

    申请号：US3748149D

    申请日：1972-02-14

    申请人： WALTER H ,  SADLER A

    发明人： WALTER H ,  SADLER A

    IPC分类号： A23C19/024 ,  A23C19/045 ,  A23C19/02

    CPC分类号： A23C19/0455 ,  A23C19/024

    摘要： LIQUID IN THE FORM OF PREDETERMINED SIZED PARTICLES IS SPRAYED INTO A COAGULATING CHAMBER IN WHICH THE ATMOSPHERE IS SATURATED WITH STEAM. THE TEMPERATURE IN THE CHAMBER RANGES GRADIENTLY FROM 86 TO 200* F., BOTTOM TO TOP, AND IS WARM ENOUGH TO COAGULATE THE SPRAYED PARTICLES WITHOUT DESTROYING ANY BACTERIAL ORGANISMS OR ENZYMES WITHIN THE PARTICLES. THE COAGULATED CURD IS COLLECETED AS A THIN LAYER OF DISCRETE, UNIFORMLY-SIZED, BALLSHAPED PARTICLES THUS ELIMINATING THE STEP OF CUTTING THE CURD TO EFFECT EXUDATION OF WHEY.

    METHOD FOR ADJUSTING THE DRY MATTER CONTENT OF CONCENTRATES IN CURD PRODUCTION AND DEVICE FOR CARRYING OUT THE METHOD
    9.
    发明申请
    METHOD FOR ADJUSTING THE DRY MATTER CONTENT OF CONCENTRATES IN CURD PRODUCTION AND DEVICE FOR CARRYING OUT THE METHOD 有权

    公开(公告)号：US20220312786A1

    公开(公告)日：2022-10-06

    申请号：US17708364

    申请日：2022-03-30

    申请人： GEA WESTFALIA SEPARATOR GROUP GMBH

    发明人： Daniel BUSSMANN ,  Lennart BEICK ,  Thomas VEER ,  Kai WITTELMANN

    IPC分类号： A23C19/024 ,  A01J25/11 ,  A01J25/00 ,  A23C19/05 ,  A23C19/076

    摘要： A method for adjusting the dry matter content in curd involves feeding the starting product into a nozzle separator of the device via a feed line while determining a content of dry matter and/or protein, and measuring the mass flow of the starting product. The starting product is centrifugally separated by the nozzle separator into a whey fraction and a curd fraction. The whey fraction and the curd fraction are separately discharged from the nozzle separator and the mass flow of the whey fraction is measured. The mass flow rate of supplied starting product is adjust as a function of the determined content of dry matter or protein of the starting product, the measure mass flow of the starting product, and the measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out on the basis of the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.