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1. 发明授权

US07709037B2 Process cheese containing increased levels of whey protein 有权
标题翻译：含有乳清蛋白水平增加的加工干酪
公开(公告)号：US07709037B2
公开(公告)日：2010-05-04
申请号：US10694960
申请日：2003-10-28
申请人： Isabelle Laye , Ted Riley Lindstrom , Leslie Lowry , Fu-I Mei , Matthew Zwolfer , Omar Diaz-Castillo , Jordan Dolande , Steven Havlik , Vladimir Rueda
发明人： Isabelle Laye , Ted Riley Lindstrom , Leslie Lowry , Fu-I Mei , Matthew Zwolfer , Omar Diaz-Castillo , Jordan Dolande , Steven Havlik , Vladimir Rueda
IPC分类号： A23C19/00
CPC分类号： A23C19/082 , A23C19/0917 , A23C20/00
摘要： The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.
摘要翻译：本发明提供了包含酪蛋白和乳清蛋白的加工奶酪，酪蛋白与乳清蛋白的比例为约50:50至约75:25。通常，加工干酪还包含乳化剂，乳脂，并且可以含有一种或多种其它成分，例如但不限于全乳清，乳酪和乳酸。本发明提供了使用预煮或后煮均质化步骤和/或改良的乳蛋白源生产本发明的加工干酪的方法。改性乳蛋白源包括高粘度乳清蛋白，乳化高脂乳清蛋白粉，低钙乳清蛋白和/或高溶解性乳蛋白。

2. 发明申请

US20070020372A1 Non Gelling Milk Concentrates 审中-公开
标题翻译：非凝胶乳浓缩液
公开(公告)号：US20070020372A1
公开(公告)日：2007-01-25
申请号：US11275801
申请日：2006-01-30
申请人： Jimbay Loh , Isabelle Laye , Michael Hyde , Ted Lindstrom , Fu-I Mei , Omar Diaz-Castillo
发明人： Jimbay Loh , Isabelle Laye , Michael Hyde , Ted Lindstrom , Fu-I Mei , Omar Diaz-Castillo
IPC分类号： A23C9/00
CPC分类号： A23C9/005 , A23C9/1422 , A23J1/20
摘要： A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.
摘要翻译：提供了一种来自乳制品液体的浓缩乳，其与从其中得到浓缩奶的乳制品液体相比，其中含有约3.5倍或更高浓度的具有降低的钙含量和大分子乳成分的液体乳制品，其中基本上全部浓缩牛奶中的大分子乳成分处于非加压状态，其中浓缩的牛奶在延长的冷藏保存时不凝胶化。在长时间的制冷储存期间，钙还原的3.5x或更多的浓缩乳在物理上是稳定的（即非凝胶化的），并且提供了增加的蛋白质功能性。

3. 发明授权

US06893674B2 Processed cheese made with soy 失效
标题翻译：用大豆制成的加工干酪
公开(公告)号：US06893674B2
公开(公告)日：2005-05-17
申请号：US10207591
申请日：2002-07-29
申请人： Ted Riley Lindstrom , Isabelle Laye , Glenn MacBlane , Fu-I Mei
发明人： Ted Riley Lindstrom , Isabelle Laye , Glenn MacBlane , Fu-I Mei
IPC分类号： A23C19/08 , A23C19/093 , A23C19/00
CPC分类号： A23C19/093
摘要： A method for preparing processed cheese containing significant levels of soy protein which possesses all of the melt, firmness, and flavor characteristics of regular processed cheese is provided. The method utilizes one or more emulsions containing dairy ingredients and a soy protein ingredient. The emulsion(s) are blended with natural cheese, and heated in the presence of emulsifying salts to form a homogeneous, pumpable fluid cheese material that may be formed into sheets, slices or other desired forms. Preferred sources of soy protein include soy protein concentrates and soy protein isolates. Process cheese products containing between about 9 to about 12 percent soy protein may be obtained.
摘要翻译：提供了一种制备含有显着水平的大豆蛋白的加工干酪的方法，其具有常规加工干酪的所有熔体，坚固性和风味特性。该方法利用含有乳成分和大豆蛋白成分的一种或多种乳液。将乳液与天然干酪混合，并在乳化盐存在下加热以形成均匀的可泵送流体干酪材料，其可形成片状，切片或其它所需形式。大豆蛋白质的优选来源包括大豆蛋白浓缩物和大豆蛋白分离物。可以获得含有约9至约12％的大豆蛋白的加工干酪产品。

4. 发明授权

US07687095B2 High moisture, low fat cream cheese with maintained product quality and method for making same 失效
标题翻译：高水分，低脂奶油干酪，保持产品质量和制作方法
公开(公告)号：US07687095B2
公开(公告)日：2010-03-30
申请号：US11241859
申请日：2005-09-30
申请人： Yinqing Ma , Ted R. Lindstrom , Isabelle Laye , Ana P. Rodriguez , Gavin M. Schmidt , Mary C. Doyle
发明人： Yinqing Ma , Ted R. Lindstrom , Isabelle Laye , Ana P. Rodriguez , Gavin M. Schmidt , Mary C. Doyle
IPC分类号： A23C19/00
CPC分类号： A23C19/028 , A23C19/076 , A23C19/0917 , A23C20/00 , A23C2250/25
摘要： The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.
摘要翻译：本发明涉及提供具有类似于正常奶油干酪的质地的具有高乳清蛋白质含量的高水分低脂奶油干酪产品的方法。更具体地，本发明提供了制备具有高乳清蛋白质含量的高水分低脂奶油干酪产品的方法，其具有比具有相似水分，脂肪和乳清蛋白质含量的其它低脂奶油奶酪具有更高的产量应力和更低的变形值。因此，本发明可用于生产具有令人愉快的质感和优异的铺展性的低成本和营养的涂抹。

5. 发明授权

US06669978B2 Method for preparing process cheese containing increased levels of whey protein 有权
标题翻译：制备含有增加乳清蛋白水平的加工干酪的方法
公开(公告)号：US06669978B2
公开(公告)日：2003-12-30
申请号：US09882231
申请日：2001-06-15
申请人： Isabelle Laye , Ted Riley Lindstrom , Leslie Lowry , Fu-I Mei , Matthew Zwolfer , Omar Diaz-Castillo , Jordan Dolande , Steven Havlik , Vladimir Rueda
发明人： Isabelle Laye , Ted Riley Lindstrom , Leslie Lowry , Fu-I Mei , Matthew Zwolfer , Omar Diaz-Castillo , Jordan Dolande , Steven Havlik , Vladimir Rueda
IPC分类号： A23C1900
CPC分类号： A23C19/082 , A23C19/0917 , A23C20/00
摘要： The present invention provides process cheeses containing casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further contains an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein.
摘要翻译：本发明提供了含有酪蛋白和乳清蛋白的酪蛋白与乳清蛋白的比例为约50:50至约75:25的加工奶酪。通常，加工干酪还含有乳化剂，乳脂，并且可以含有一种或多种其它成分，例如但不限于全乳清，奶酪和乳酸。本发明提供了使用预煮或后煮均质化步骤和/或改良的乳蛋白源生产本发明的加工干酪的方法。改性乳蛋白源包括高粘度乳清蛋白，乳化高脂乳清蛋白粉，低钙乳清蛋白和/或高溶解性乳蛋白。

6. 发明申请

US20070077342A1 High moisture, low fat cream cheese with maintained product quality and method for making same 失效
标题翻译：高水分，低脂奶油干酪，保持产品质量和制作方法
公开(公告)号：US20070077342A1
公开(公告)日：2007-04-05
申请号：US11241859
申请日：2005-09-30
申请人： Yinqing Ma , Ted Lindstrom , Isabelle Laye , Ana Rodriguez , Gavin Schmidt , Mary Doyle
发明人： Yinqing Ma , Ted Lindstrom , Isabelle Laye , Ana Rodriguez , Gavin Schmidt , Mary Doyle
IPC分类号： A23C19/00
CPC分类号： A23C19/028 , A23C19/076 , A23C19/0917 , A23C20/00 , A23C2250/25
摘要： The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More particularly, the invention provides a method of making a high moisture low fat cream cheese product with high whey protein content that has a higher yield stress and lower deformation values than other low fat cream cheeses with similar moisture, fat, and whey protein content. The present invention therefore is useful in producing low-cost and nutritious spreads with a pleasing texture and excellent spreadability.
摘要翻译：本发明涉及提供具有类似于正常奶油干酪的质地的具有高乳清蛋白质含量的高水分低脂奶油干酪产品的方法。更具体地，本发明提供了制备具有高乳清蛋白质含量的高水分低脂奶油干酪产品的方法，其具有比具有相似水分，脂肪和乳清蛋白质含量的其它低脂奶油奶酪具有更高的产量应力和更低的变形值。因此，本发明可用于生产具有令人愉快的质感和优异的铺展性的低成本和营养的涂抹。

7. 发明授权

US07026004B2 Non-gelling milk concentrates 有权
标题翻译：非凝胶乳浓缩液
公开(公告)号：US07026004B2
公开(公告)日：2006-04-11
申请号：US10264861
申请日：2002-10-04
申请人： Jimbay P. Loh , Isabelle Laye , Michael Anthony Hyde , Ted R. Lindstrom , Fu-I Mei , Omar Diaz-Castillo
发明人： Jimbay P. Loh , Isabelle Laye , Michael Anthony Hyde , Ted R. Lindstrom , Fu-I Mei , Omar Diaz-Castillo
IPC分类号： A23C9/00
CPC分类号： A23C9/005 , A23C9/1422 , A23J1/20
摘要： A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.
摘要翻译：提供了一种来自乳制品液体的浓缩乳，其与从其中得到浓缩奶的乳制品液体相比，其中含有约3.5倍或更高浓度的具有降低的钙含量和大分子乳成分的液体乳制品，其中基本上全部浓缩牛奶中的大分子乳成分处于非加压状态，其中浓缩的牛奶在延长的冷藏保存时不凝胶化。在长时间的制冷储存期间，钙还原的3.5x或更多的浓缩乳在物理上是稳定的（即非凝胶化的），并且提供了增加的蛋白质功能性。

8. 发明申请

US20050214430A1 Low protein cream cheese 有权
标题翻译：低蛋白奶油干酪
公开(公告)号：US20050214430A1
公开(公告)日：2005-09-29
申请号：US11062376
申请日：2005-02-22
申请人： Isabelle Laye , Alice Cha , Jimbay Loh , Ted Lindstrom , Ana Rodriguez
发明人： Isabelle Laye , Alice Cha , Jimbay Loh , Ted Lindstrom , Ana Rodriguez
IPC分类号： A23C19/076 , A23C19/09 , A23G9/00 , A23L29/206
CPC分类号： A23C19/0765 , A23C19/0912 , A23L29/206 , A23V2002/00 , A23V2250/507 , A23V2250/5082 , A23V2250/5086 , A23V2250/5036 , A23V2250/5114 , A23V2250/5072 , A23V2250/5118
摘要： The present invention is directed to cream cheese compositions in which the protein level is reduced to below 6.5 percent, and preferably between about 5 to about 6 percent, with acceptable baking properties. In order to obtain such a cream cheese composition with acceptable baking properties, a stabilizer composition is added to the low protein cream cheese. The stabilizer composition comprises a first stabilizer and a second stabilizer, wherein the first stabilizer is selected from the group consisting of carob gum and tara gum and the second stabilizer is selected from the group consisting of xanthan gum, carrageenan, maltodextrin, pectin, inulin, starch, gelatin, and agar.
摘要翻译：本发明涉及奶油干酪组合物，其中蛋白质水平降低至低于6.5％，优选约5至约6％，具有可接受的烘烤性能。为了获得具有可接受的烘烤性能的这种奶油干酪组合物，将稳定剂组合物加入到低蛋白奶油干酪中。稳定剂组合物包含第一稳定剂和第二稳定剂，其中第一稳定剂选自角豆胶和塔拉胶，第二稳定剂选自黄原胶，角叉菜胶，麦芽糖糊精，果胶，菊粉，淀粉，明胶和琼脂。

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