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71. 发明授权

US5902625A Process of making a soft or semi-soft fibrous cheese 失效
标题翻译：制作软或半软纤维干酪的方法
公开(公告)号：US5902625A
公开(公告)日：1999-05-11
申请号：US733474
申请日：1996-10-18
申请人： Richard Lee Barz , Carolyn Parks Cremer , Ann V. Durkin
发明人： Richard Lee Barz , Carolyn Parks Cremer , Ann V. Durkin
IPC分类号： A23C19/068 , A23C19/09 , A23C19/093 , A23C19/14
CPC分类号： A23C19/0684 , A23C19/09 , A23C19/0912 , A23C19/093
摘要： A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby leaving a cheese curd; e) heating, kneading, and stretching the curd (e.g., in mixer/cooker 1) until it is a homogeneous, fibrous mass of cheese; f) forming the cheese into a shape (e.g., by pumping it through extruder 8); g) cooling the shaped cheese in cold brine (e.g., in brine tanks 11 and 15); and h) removing the cooled cheese from the brine (e.g., by conveyor 16). A food additive is thoroughly mixed into the heated cheese (for example in additional mixer 6) after the cheese has been heated, kneaded, and stretched, but before it has been formed into a shape. The additive can be a gum, stabilizer, colorant, dairy solid, cheese powder, flavor, non-dairy protein isolate, salt, or food starch.
摘要翻译：一种制造软或半软纤维干酪的方法，包括以下步骤：a）将牛奶巴氏消毒; b）酸化牛奶; c）凝结牛奶以获得凝乳和乳清; d）切割凝结物并排干乳清，从而留下干酪凝乳; e）加热，捏合和拉伸凝乳（例如在混合器/炊具1中），直到其是均匀的纤维状的干酪; f）将干酪形成（例如通过将其通过挤压机8抽吸）形成; g）在冷盐水（例如，在盐水罐11和15中）冷却成形的奶酪; 和h）从盐水（例如，通过输送机16）去除冷却的干酪。在奶酪被加热，捏合和拉伸之后，但在其形成形状之前，将食品添加剂充分混合到加热的干酪（例如在另外的混合器6中）。添加剂可以是胶，稳定剂，着色剂，乳制品固体，奶酪粉，香料，非乳蛋白分离物，盐或食品淀粉。

72. 发明授权

US5484618A Process of preparing a baked pizza 失效
标题翻译：准备烘烤的比萨饼的过程
公开(公告)号：US5484618A
公开(公告)日：1996-01-16
申请号：US319009
申请日：1994-10-06
申请人： Richard L. Barz , Ann V. Durkin
发明人： Richard L. Barz , Ann V. Durkin
IPC分类号： A23C19/068 , A23C19/09 , A23C19/093 , A23C19/097 , A23C19/086
CPC分类号： A23C19/0912 , A23C19/0684 , A23C19/09 , A23C19/093 , A23C19/0976
摘要： By adding a minor amount of starch to a natural mozzarella cheese, the baking characteristics of the cheese when used to make a pizza can be altered, making it more suitable for a particular set of baking conditions, e.g., involving time, temperature, type of oven, crust thickness, and the toppings used. For example, the addition of about 0.001 to 0.01 wt. % of a modified high amylose starch allows a pizza with a partially pre-baked crust to be baked at 685.degree. F. in an impingement oven in as little time as 70 seconds, with the cheese being fully melted, evenly browned, and covered with small blisters, as is desired, and the crust being properly baked. Without the addition of the starch, the cheese, although melted, is not brown or blistered by the time the crust is "done."
摘要翻译：通过在天然的莫苏里拉奶酪中加入少量的淀粉，可以改变用于制作比萨饼时奶酪的烘烤特性，使其更适合于一组特定的烘烤条件，例如涉及时间，温度，类型烤箱，外壳厚度和使用的浇头。例如，加入约0.001至0.01wt。％的改性高直链淀粉允许具有部分预烘烤的地壳的比萨在685°F下在短时间内在70℃下在冲击烘箱中烘烤，其中奶酪被完全熔化，均匀地变褐，并被覆盖小水泡，如所需要的，外壳适当烘烤。没有添加淀粉，奶酪虽然熔化，但在“外壳”完成时不会褐色或起泡。

73. 发明授权

US11802241B2 Enhancement of soil characteristics with lactobionate compounds 有权
公开(公告)号：US11802241B2
公开(公告)日：2023-10-31
申请号：US16030473
申请日：2018-07-09
申请人： Leprino Foods Company
发明人： Richard K. Merrill
IPC分类号： C09K17/18 , B01J20/22 , C09K17/14
CPC分类号： C09K17/18 , B01J20/22 , B01J20/223 , C09K17/14
摘要： Methods of increasing soil water content are described. The methods may include applying a soil enhancement agent to the soil, where the soil enhancement agent includes one or both of (i) lactobionic acid and (ii) at least one salt of lactobionic acid. Treated soils with increased soil water content are also described. The treated soils may include a soil enhancement agent absorbed into the soil. The soil enhancement agent may include at least one salt of a lactobionic acid. Cations from the at least one salt of a lactobionic acid may aggregate at least a portion of the particles in the soil.

74. 发明申请

US20210106016A1 TANDEM EVAPORATION-DRYING METHODS AND SYSTEMS FOR MAKING POWDERED MILK-DERIVED PRODUCTS 有权
公开(公告)号：US20210106016A1
公开(公告)日：2021-04-15
申请号：US16945304
申请日：2020-07-31
申请人： Leprino Foods Company
发明人： Neill Burt , Mark Cramer , Jiancai Li , Richard Merrill
IPC分类号： A23C1/12 , A23C9/18 , A23C1/01 , B01D1/22 , B01D1/24 , B01D1/14 , A23C1/04
摘要： Methods of making a powdered milk product are described. The methods may include providing an aqueous milk-sourced mixture, and evaporating water from the aqueous milk-sourced mixture to produce an evaporated milk-sourced mixture having a total solids concentration of 35 wt. % or more. The evaporated milk-sourced mixture may be dried to form the powdered milk product, which may have less than 6 wt. % water. Systems for making the milk powdered product are also described. The systems may include an evaporator to evaporate water from a supply of a milk-sourced mixture to form an evaporated milk-sourced mixture. They may also include a dryer to dry the evaporated milk-sourced mixture and atomize it into the powdered milk product.

75. 发明申请

US20180317513A1 HIGH PURITY ALPHA LACTALBUMIN AND METHODS OF MAKING 审中-公开
公开(公告)号：US20180317513A1
公开(公告)日：2018-11-08
申请号：US15947289
申请日：2018-04-06
申请人： Leprino Foods Company
发明人： Jiancai Li , Richard K. Merrill , Ranjeeta Wadhwani
IPC分类号： A23C21/06 , A23J3/08
CPC分类号： A23C21/06 , A23C2220/106 , A23J3/08 , C07K14/76
摘要： Methods and systems for making a high-purity α-lactalbumin composition are described. The composition may be made by providing a whey protein mixture, and adding an alkaline solution to the mixture to make the mixture alkaline and promote the aggregation of ß-lactoglobulin proteins. The alkaline whey protein mixture is filtered into a ß-LG aggregate composition and a α-LA enriched composition. A final α-lactalbumin enriched composition sourced from the α-LA enriched composition is dried into the high-purity α-lactalbumin composition (a powdered dairy composition) that is at least 70 wt. % α-lactalbumin on a protein basis. A protease enzyme may optionally be added to the α-LA enriched composition to form an enzymatically treated α-LA enriched composition that becomes the source of the final α-lactalbumin enriched composition.

76. 发明申请

US20140178530A1 CURD CONTAINING SLURRY COMPOSITIONS FOR MAKING SOFT OR FIRM/SEMI-HARD RIPENED AND UNRIPENED CHEESE 有权
标题翻译：用于制备软木或硬木/半硬化的平纹和不饱和树脂的含CURD的浆料组合物
公开(公告)号：US20140178530A1
公开(公告)日：2014-06-26
申请号：US14064372
申请日：2013-10-28
申请人： Leprino Foods Company
发明人： Richard K. Merrill , Mayank Singh
IPC分类号： A23C19/068
CPC分类号： A23C19/0684 , A23C19/082 , A23C19/09
摘要： Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
摘要翻译：提供了用于制备软或坚硬/半硬质干酪的方法和系统，以及通过这些方法制备的软或坚硬/半硬干酪。该方法通常涉及形成含有混合或熔融干酪凝乳的浆料。可以将多种成分引入用于制备浆料的凝乳，形成的浆料，或在制造过程的其他阶段，以定制最终干酪产品的性能和营养特性。在一些方法中的浆料被直接加工以形成最终的干酪产品。在其他方法中，浆料经历各种类型的处理以实现某些所需的组成或性能要求。

77. 发明申请

US20140141145A1 CHEESE AND METHODS OF MAKING SUCH CHEESE 有权
标题翻译：制作这种芝士的方法和方法
公开(公告)号：US20140141145A1
公开(公告)日：2014-05-22
申请号：US13856687
申请日：2013-04-04
申请人： Leprino Foods Company
发明人： Richard K. Merrill , Mayank Singh
IPC分类号： A23C19/084
CPC分类号： A23C19/0684 , A23C19/00 , A23C19/02 , A23C19/084 , A23C19/093
摘要： Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.
摘要翻译：提供了制备干酪的方法，其包括将浆料与干酪前体组合以形成随后加工以形成干酪产品的混合物。浆液通常包括液体，例如水，牛奶和/或奶油以及一种或多种可用于包含在最终干酪产品中的成分。还提供了制备这种浆料和奶酪产品的系统。

78. 发明申请

US20120328737A1 CHEESE AND METHODS OF MAKING SUCH CHEESE 审中-公开
标题翻译：制作这种芝士的方法和方法
公开(公告)号：US20120328737A1
公开(公告)日：2012-12-27
申请号：US13584392
申请日：2012-08-13
申请人： Richard K. Merrill , Mayank Singh
发明人： Richard K. Merrill , Mayank Singh
IPC分类号： A23C19/00
CPC分类号： A23C19/0684 , A23C19/00 , A23C19/02 , A23C19/084 , A23C19/093
摘要： Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.
摘要翻译：提供了制备干酪的方法，其包括将浆料与干酪前体组合以形成随后加工以形成干酪产品的混合物。浆液通常包括液体，例如水，牛奶和/或奶油以及一种或多种可用于包含在最终干酪产品中的成分。还提供了制备这种浆料和奶酪产品的系统。

79. 发明授权

US07976886B2 Blended cheeses and methods for making such cheeses 有权
标题翻译：混合奶酪和制作这种奶酪的方法
公开(公告)号：US07976886B2
公开(公告)日：2011-07-12
申请号：US11244421
申请日：2005-10-04
申请人： Richard K. Merrill , Mayank Singh
发明人： Richard K. Merrill , Mayank Singh
IPC分类号： A23C19/00
CPC分类号： A23C19/0917 , A23C19/093 , A23C20/00
摘要： Methods for preparing cheese blends of analog cheese and soft or firm/semi-hard, ripened or unripended, cheese are provided. The methods generally involve combining a slurry that contains the basic ingredients for an analog cheese and optionally one or more other ingredients with a mass of heated soft or firm/semi-hard cheese. Slurries that are used in the methods and cheeses produced by the methods are also provided.
摘要翻译：提供了用于制备模拟干酪和软或坚硬/半硬，成熟或未成熟的奶酪的干酪混合物的方法。所述方法通常涉及将包含模拟干酪的基本成分和任选的一种或多种其它成分的浆料与大量加热的软或坚硬/半硬质干酪混合。还提供了通过该方法生产的方法和奶酪中使用的浆料。

80. 发明申请

US20100239713A1 CHEESE AND METHODS OF MAKING SUCH CHEESE 有权
标题翻译：制作这种芝士的方法和方法
公开(公告)号：US20100239713A1
公开(公告)日：2010-09-23
申请号：US12772628
申请日：2010-05-03
申请人： Richard K. Merrill , Mayank Singh
发明人： Richard K. Merrill , Mayank Singh
IPC分类号： A23C19/068 , A23C9/154 , A23C13/00 , A23C9/18 , A23L1/0526 , A23L1/0522 , A23L1/0534 , A23L1/0532 , A23C9/12 , A23C19/00 , A23L1/302
CPC分类号： A23C19/0684 , A23C19/00 , A23C19/02 , A23C19/084 , A23C19/093
摘要： Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.
摘要翻译：提供了制备干酪的方法，其包括将浆料与干酪前体组合以形成随后加工以形成干酪产品的混合物。浆液通常包括液体，例如水，牛奶和/或奶油以及一种或多种可用于包含在最终干酪产品中的成分。还提供了制备这种浆料和奶酪产品的系统。

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