公开(公告)号：WO1979000837A1

公开(公告)日：1979-10-18

申请号：PCT/US1979000190

申请日：1979-03-26

Applicant: KRAFT INC

Inventor： KRAFT INC ,  WOLF R

IPC: A01J25/13

CPC classification number: A01J25/15 ,  A01J25/13

Abstract: Apparatus for pressing and vacuum treating cheese curd to remove residual whey from the curd and form a cheese block. The apparatus has a receptacle (11) for the curd which is used as part of a vacuum chamber and includes a cover (25) for the curd receptacle (11) whereby the curd within the receptacle can be pressed by pressure means (33) while at the same time the curd is deaerated with vacuum by means of vacuum duct (29).

Abstract translation: 用于压榨和真空处理干酪凝乳的装置，以从凝乳中除去残留的乳清并形成奶酪块。 该设备具有用于凝乳的容器（11），其用作真空室的一部分，并且包括用于凝乳容器（11）的盖（25），由此容器内的凝乳可以被压力装置（33）按压，同时 同时通过真空管道（29）将凝乳真空脱气。

公开(公告)号：WO1981002377A1

公开(公告)日：1981-09-03

申请号：PCT/US1980001206

申请日：1980-09-15

Applicant: KRAFT INC

Inventor： KRAFT INC ,  EISFELDT H

IPC: A23C19/09

CPC classification number: A23C19/0765 ,  A23C19/0912 ,  A23C20/00 ,  A23C2210/30 ,  A23L9/10 ,  A23L9/12 ,  A23L29/284

Abstract: A shelf stable fluid dessert product which has a reversible gel structure at refrigerator temperatures. The dessert product is made by a method wherein a homogeneous, aqueous mixture of a gel-forming gum starch, sweetener agent, and a proteinaceous source is provided. The fat content of the mixture is adjusted. The mixture is homogenized after the addition of any fat source other than cream cheese or cream. The mixture is heated to a temperature and for a time sufficient to pasteurize the mixture. The pH of the mixture is adjusted to below about 4.6 and the mixture is cooled to ambient temperature whereby a thixotropic dessert product is provided which is pourable at ambient temperatures and is gelled at refrigerator temperatures. The product is particularly adapted to reset at refrigeration temperature after being subjected to substantial shear, such as by aeration treatment.

Abstract translation: 在冰箱温度下具有可逆凝胶结构的搁置稳定的流体甜点产品。 甜点产品通过其中提供了形成凝胶的胶淀粉，甜味剂和蛋白质源的均匀的水性混合物的方法制备。 调整混合物的脂肪含量。 加入任何除奶油干酪或奶油之外的脂肪来源后，将混合物匀化。 将混合物加热至足以巴氏灭菌混合物的温度和时间。 将混合物的pH调节至低于约4.6，并将混合物冷却至环境温度，由此提供触变性甜点产品，其可在环境温度下倾倒并在冰箱温度下凝胶化。 该产品特别适用于在经受基本剪切之后（例如通过曝气处理）在冷藏温度下复位。