公开(公告)号：US20240196913A1

公开(公告)日：2024-06-20

申请号：US18588135

申请日：2024-02-27

申请人： JDS Consulting LLC

发明人： David SANDELMAN

IPC分类号： A23B4/03 ,  A23B4/037 ,  A23C19/097 ,  F25B21/02 ,  F25D13/00 ,  F25D17/02 ,  F25D29/00 ,  F26B19/00 ,  F26B25/22

CPC分类号： A23B4/031 ,  A23B4/037 ,  A23C19/0976 ,  F25B21/02 ,  F25D13/00 ,  F25D17/02 ,  F25D29/00 ,  F26B19/00 ,  F26B25/225 ,  A23V2002/00 ,  F25D2317/04111 ,  F25D2700/12

摘要： A method that controls the conditions of a grow room in which independent feedback loops control the dry bulb temperature and the dew point to control the vapor pressure deficit in the grow room in order to slow down or prevent condensation that may promote the growth of mold, mildew, or microbes on the plants, or to slow down or prevent condensation that may promote pest infestation on the plant.

公开(公告)号：US11819038B2

公开(公告)日：2023-11-21

申请号：US17420327

申请日：2020-01-17

申请人： FrieslandCampina Nederland B.V.

发明人： Herman Frank Burghout ,  Hein Van Den Borne

IPC分类号： A23C19/097 ,  A01J25/12 ,  A23C19/068

CPC分类号： A23C19/0973 ,  A01J25/12 ,  A23C19/0688 ,  A23C2250/10 ,  A23C2250/15

摘要： The invention relates to a method for making a cheese product comprising: — subjecting ripened packed cheese to an anti-microbial treatment; — thereafter removing the packing material from the treated cheese; and — thereafter extruding the treated cheese to form a shaped cheese product or shredding the treated cheese to form a shredded cheese product. The cheese product accordingly obtained is also claimed.

公开(公告)号：US20230000099A1

公开(公告)日：2023-01-05

申请号：US17782097

申请日：2020-12-17

申请人： Food Mechanique Australia Pty Limited

发明人： Stanley KILROY

IPC分类号： A23C19/097 ,  A23C19/072 ,  A23C19/093

摘要： This invention relates to methods of pasteurising cheese in the presence of a hydrated hydrocolloid to produce a pasteurised cheese emulsion in a substantially homogeneous form with negligible amounts of additives. Cheese products prepared from such emulsified cheese are also disclosed. Use of the resulting pasteurised cheese emulsion as an emulsifying agent is also described.

公开(公告)号：US20220071223A1

公开(公告)日：2022-03-10

申请号：US17325201

申请日：2021-05-19

申请人： Glanbia Nutritionals Ltd.

发明人： Emily Stout ,  Maren Clark Long

IPC分类号： A23C19/09 ,  A23P30/36 ,  A23C19/086 ,  A23C19/068 ,  A23C19/097

摘要： Disclosed is a method for producing crispy, puffed cheese snacks made entirely of, or primarily of, cheese. The method uses a sequential process to produce cheese snacks with excellent taste, smoother surface and mouthfeel, delicate crunch, and minimal breakage during packaging and shipping. The method can also be used to produce cheese powders.

公开(公告)号：US11197485B2

公开(公告)日：2021-12-14

申请号：US13800068

申请日：2013-03-13

申请人： Wisconsin Alumni Research Foundation

发明人： Scott A. Rankin

IPC分类号： A23C19/10 ,  A23C19/097 ,  A23C19/068

摘要： Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.

公开(公告)号：US10952451B2

公开(公告)日：2021-03-23

申请号：US15484375

申请日：2017-04-11

申请人： WhiteWave Services, Inc.

发明人： Xiaoyu Min ,  Joshua James Smith ,  Wendy Kay Behr ,  Jennifer Lynn Aleshire

IPC分类号： A23C20/02 ,  A23C19/097 ,  A01J99/00

摘要： A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

公开(公告)号：US20210007368A1

公开(公告)日：2021-01-14

申请号：US16948642

申请日：2020-09-25

申请人： HILMAR CHEESE COMPANY

发明人： JEREMY MCLEOD ,  GABRIELLE ALYSS GUNTER ,  MYKOLA SHYNKARYK

IPC分类号： A23C19/08 ,  A23C19/09 ,  A23C19/068 ,  A23C19/097

摘要： Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.

公开(公告)号：US20180160695A1

公开(公告)日：2018-06-14

申请号：US15578342

申请日：2016-06-01

申请人： DSM IP ASSETS B.V.

发明人： Petrus Jacobus Theodorus DEKKER ,  Jeroen Adrianus Johannes NOOIJENS

IPC分类号： A23C13/08 ,  C12N9/62 ,  C12N15/81 ,  C07K14/39 ,  A23C13/12 ,  A23C19/068 ,  A23C19/072 ,  A23C19/097 ,  A23L3/365 ,  A23L3/375 ,  A23J1/18

CPC分类号： A23C13/085 ,  A23C13/12 ,  A23C19/06 ,  A23C19/0684 ,  A23C19/072 ,  A23C19/0976 ,  A23C2210/30 ,  A23J1/008 ,  A23J1/18 ,  A23L3/365 ,  A23L3/37 ,  A23L3/375 ,  C07K14/37 ,  C07K14/39 ,  C12N9/62 ,  C12N15/815

摘要： The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts.

公开(公告)号：US20170332653A1

公开(公告)日：2017-11-23

申请号：US15524215

申请日：2015-11-06

申请人： Universidad Nacional de Colombia

发明人： Fernando ARENAS GIL ,  José Víctor HIGUERA MARIN

IPC分类号： A23C19/045 ,  A23C19/064 ,  A23C19/05 ,  A23C19/068 ,  A23C19/097 ,  A23C19/076

CPC分类号： A23C19/0455 ,  A23C19/052 ,  A23C19/064 ,  A23C19/0684 ,  A23C19/0688 ,  A23C19/076 ,  A23C19/0973

摘要： A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.

公开(公告)号：US09693579B2

公开(公告)日：2017-07-04

申请号：US15189463

申请日：2016-06-22

申请人： Lex Camany

发明人： Lex Camany

IPC分类号： C02F1/46 ,  A23L3/32 ,  A23B4/015 ,  A23C3/00 ,  A23C19/097

CPC分类号： A23L3/325 ,  A23B4/015 ,  A23C3/00 ,  A23C19/097

摘要： The present invention discloses a method to eliminate gram negative bacterial pathogens from food or produce. This method includes the steps of exposing produce or food to an electrically conductive medium having an anode and a cathode; inserting the anode of the electrically conductive medium into a water flume; connecting the cathode of the electrically conductive medium to a conveyor belt to convey the produce or food through the water flume for increasing the negative electrostatic charge on the surface of the pathogen cells selected to cause cell lysis; and attaching one or more misters to the roof of a water chamber to disperse the water in the water chamber. When DC current is applied to any pathogen cell that is gram negative, it overrides the internal governing electrostatic charge controlling the pathogen cell causing cell lysis. This is the “Achilles heel” of gram negative bacteria pathogen cells.