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1. 发明授权

US06861080B2 Dairy products with reduced average particle size 有权
标题翻译：平均粒度降低的乳制品
公开(公告)号：US06861080B2
公开(公告)日：2005-03-01
申请号：US10154950
申请日：2002-05-24
申请人： Clinton Kent , Jim Bay P. Loh , Hermann Eibel
发明人： Clinton Kent , Jim Bay P. Loh , Hermann Eibel
IPC分类号： A23C9/13 , A23C9/137 , A23C13/16 , A23C19/076 , A23C9/12
CPC分类号： A23C19/0765 , A23C9/1307 , A23C9/137 , A23C13/16
摘要： The present invention relates to superior dairy products which have firmness qualities and textural qualities not observed in conventional dairy products. The dairy products of this invention have average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns. The dairy products which may be manufactured using this process are cream cheese, sour cream, and dairy products containing at least 4 percent fat. The present invention also provides a process for making a cream cheese product without the removal of whey and having average fat particle sizes of less than about 0.8 microns, preferably of about 0.1 to about 0.8 microns, and more preferably about 0.2 to about 0.6 microns.
摘要翻译：本发明涉及在常规乳制品中未观察到的具有坚实性和质地特性的优质乳制品。本发明的乳制品具有小于约0.8微米，优选约0.1至约0.8微米，更优选约0.2至约0.6微米的平均脂肪粒度。可以使用该方法制造的乳制品是含有至少4％脂肪的奶油干酪，酸奶油和乳制品。本发明还提供了一种制备奶油干酪产品而不去除乳清并具有小于约0.8微米，优选约0.1至约0.8微米，更优选约0.2至约0.6微米的平均脂肪粒度的方法。

2. 发明申请

US20090123601A1 CREAM CHEESE PRODUCT AND ITS METHOD OF PREPARATION 有权
标题翻译：乳制品及其制备方法
公开(公告)号：US20090123601A1
公开(公告)日：2009-05-14
申请号：US11719571
申请日：2005-11-21
申请人： Alan Wolf-Schoon-Pompo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
发明人： Alan Wolf-Schoon-Pompo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
IPC分类号： A23C9/12 , A23C19/00
CPC分类号： A23C19/076
摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d)=homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.
摘要翻译：本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）=使步骤（b）中获得的共混物均化）或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e ）将步骤（d）的产物与根据乳脂肪调节的脂肪含量的凝乳混合在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

3. 发明授权

US08349379B2 Cream cheese product and its method of preparation 有权
标题翻译：奶油干酪制品及其制备方法
公开(公告)号：US08349379B2
公开(公告)日：2013-01-08
申请号：US11719571
申请日：2005-11-21
申请人： Alan Wolfschoon-Pombo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
发明人： Alan Wolfschoon-Pombo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
IPC分类号： A23C9/12
CPC分类号： A23C19/076
摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (c) optionally blending the whey protein concentrate of step (b) with milk fat in a weight ratio of about 60:40 to about 100:0 wherein step (c) may be carried out before step (b), (d) homogenizing the blend obtained in step (b) or (c) in a 2-stage high-pressure homogenizer at pressures of about 300-400/50-80 bar and a temperature of about 5° to about 75° C. to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the milk fat portion added in step (c) and with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e) in a 2-stage high pressure homogenizer at pressures of about 300-400/508-80 bar and at a temperature of about 68° to about 90° C.
摘要翻译：本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（c）任选地将乳清蛋白步骤（b）的浓缩物与乳脂重量比为约60:40至约100:0，其中步骤（c）可以在步骤（b）之前进行，（d）均化步骤（b）中获得的共混物，或（c）在约300-400 / 50-80巴的压力和约5℃至约75℃的温度的2级高压均化器中，以产生乳化的功能性乳清蛋白浓缩物，（e）将步骤（d）的产品与根据乳脂肪调节的脂肪含量的凝乳混合在步骤（c）中加入所需产物并加入盐和任选的稳定剂，和（f）将步骤（e）的产物在约300-400 / 508- 80巴和约68°至约90℃的温度

4. 发明申请

US20120295006A1 Cream Cheese Product And Its Method Of Preparation 审中-公开
标题翻译：奶油奶酪产品及其制备方法
公开(公告)号：US20120295006A1
公开(公告)日：2012-11-22
申请号：US13545192
申请日：2012-07-10
申请人： Alan Wolfschoon-Pombo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
发明人： Alan Wolfschoon-Pombo , Mehran Rose , Peter Habermeier , Dirk Muxfeldt , Hermann Eibel
IPC分类号： A23C19/076 , A23C21/02
CPC分类号： A23C19/076
摘要： The invention relates to a cream cheese product obtainable by a process comprising the steps of: (a) acidifying a whey protein concentrate with a food grade acidulant or with starter bacteria to reduce the pH to more than 4.5 to about 5.2, (b) heating the acidified whey protein concentrate of step (a) slowly to a temperature of about 75° to about 90° C. and maintaining it for at least about 30 min to produce a 1.5 functional whey protein concentrate, (d) homogenizing the blend obtained in step (b) to produce an emulsified functional whey protein concentrate, (e) blending the product of step (d) with curd the fat content of which is adjusted in accordance with the desired product, and adding salt and optional stabilizers, and (f) homogenizing the product of step (e).
摘要翻译：本发明涉及一种通过包括以下步骤的方法获得的奶油干酪产品：（a）用食品级酸化剂或起始细菌酸化乳清蛋白浓缩物以将pH降低至大于4.5至约5.2，（b）加热将步骤（a）的酸化乳清蛋白浓缩物缓慢升至约75℃至约90℃的温度，并保持至少约30分钟以产生1.5个功能的乳清蛋白浓缩物，（d）使得步骤（b）制备乳化功能乳清蛋白浓缩物，（e）将步骤（d）的产物与根据所需产物调节的脂肪含量的凝乳混合，并加入盐和任选的稳定剂，和（f ）均化步骤（e）的产物。

5. 发明授权

US08865243B2 Acidified dairy food 有权
标题翻译：酸化乳制品
公开(公告)号：US08865243B2
公开(公告)日：2014-10-21
申请号：US12575845
申请日：2009-10-08
申请人： Bernhard Brandstetter , Peter Hofsaess , Jochen Pfeifer , Hermann Eibel , Dimitrios Chronopoulos
发明人： Bernhard Brandstetter , Peter Hofsaess , Jochen Pfeifer , Hermann Eibel , Dimitrios Chronopoulos
IPC分类号： A23C9/154 , A23C17/00 , A23C19/00 , A23C1/00 , A23C9/13 , A23L1/308 , A23C19/076 , A23G1/56 , A23C19/09
CPC分类号： A23G1/56 , A23C9/1307 , A23C19/0765 , A23C19/0904 , A23L33/22
摘要： The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fiber content and/or lower the fat content of an acidified dairy food.
摘要翻译：本发明提供了包含可可壳的酸化乳制品，生产酸化乳制品的方法，以及使用可可豆来增加酸化乳制品的纤维含量和/或降低脂肪含量。

6. 发明申请

US20090041920A1 Fine Textured Dairy Product and Process for its Preparation 审中-公开
标题翻译：精细纹理乳制品及其制备方法
公开(公告)号：US20090041920A1
公开(公告)日：2009-02-12
申请号：US12101581
申请日：2008-04-11
申请人： Hermann Eibel , Peter Erler , Peter Anton Habermeier , Dirk Muxfeldt , Alan Frederick Wolfschoon-Pombo
发明人： Hermann Eibel , Peter Erler , Peter Anton Habermeier , Dirk Muxfeldt , Alan Frederick Wolfschoon-Pombo
IPC分类号： A23C19/00
CPC分类号： A23C19/076 , A23C9/1422
摘要： The present invention relates to finely textured dairy products such as cream cheese. Morever, the present invention relates to a process for the preparation of said diary products.
摘要翻译：本发明涉及精细纹理的乳制品，例如奶油干酪。更重要的是，本发明涉及制备所述日记产品的方法。

7. 发明申请

US20070077332A1 Fresh cheese products containing biogenerated flavor components and methods for producing 有权
标题翻译：含有生物发酵风味成分的新鲜奶酪产品及其生产方法
公开(公告)号：US20070077332A1
公开(公告)日：2007-04-05
申请号：US11241645
申请日：2005-09-30
申请人： James Moran , Chad Galer , Mary Doyle , Benjamin Dias , Leslie Kopko , Paul Gass , Hermann Eibel , Ludmilla Gimelfarb
发明人： James Moran , Chad Galer , Mary Doyle , Benjamin Dias , Leslie Kopko , Paul Gass , Hermann Eibel , Ludmilla Gimelfarb
IPC分类号： A23C9/12
CPC分类号： A23C21/026 , A23C9/1236 , A23C9/1322 , A23C9/1422 , A23C19/076 , A23C2210/202
摘要： The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.
摘要翻译：本发明提供用天然生物发酵调味系统增强的奶酪制品的制造。本文所述的天然调味剂系统可以与各种类型的奶酪和乳制品一起使用。在一个实施方案中，该系统可用于生产风味增强的新鲜奶酪或奶油干酪。在另一个实施方案中，该系统可用于生产低脂奶酪产品，例如低脂奶油干酪。

8. 发明授权

US5656320A Method for manufacture of a brick cream cheese product 失效
标题翻译：砖制奶酪制品的制造方法
公开(公告)号：US5656320A
公开(公告)日：1997-08-12
申请号：US565435
申请日：1995-11-30
申请人： Shu Guang Greg Cheng , Zohar Mohamed Merchant , Lynn Ann Frye , Gregory Aaron Wiseman , Susan Elaine Long , Hermann Eibel
发明人： Shu Guang Greg Cheng , Zohar Mohamed Merchant , Lynn Ann Frye , Gregory Aaron Wiseman , Susan Elaine Long , Hermann Eibel
IPC分类号： A23C19/028 , A23C19/076 , A23C19/082 , A23C19/00
CPC分类号： A23C19/0765 , A23C19/0285 , A23C19/082 , A23C2250/25
摘要： In the method of the invention, a cream cheese product is provided at a temperature of from about 160.degree. F. to about 170.degree. F. The cream cheese is loaded into rectangular brick type packages. The cream cheese is then cooled to less than about 100.degree. F. in a period of less than about 2 hours. The cream cheese is then further cooled to a temperature of from about 45.degree. F. to about 50.degree. F. in less than about 48 hours.
摘要翻译：在本发明的方法中，在约160°F至约170°F的温度下提供奶油干酪产品。将奶油干酪加载成矩形砖型包装。然后将奶油干酪在小于约2小时的时间内冷却至小于约100°F。然后在小于约48小时内将奶油干酪进一步冷却至约45°F至约50°F的温度。

9. 发明申请

US20100086663A1 Acidified Dairy Food 有权
标题翻译：酸化乳制品
公开(公告)号：US20100086663A1
公开(公告)日：2010-04-08
申请号：US12575845
申请日：2009-10-08
申请人： Bernhard Brandstetter , Peter Hofsaess , Jochen Pfeifer , Hermann Eibel , Dimitrios Chronopoulos
发明人： Bernhard Brandstetter , Peter Hofsaess , Jochen Pfeifer , Hermann Eibel , Dimitrios Chronopoulos
IPC分类号： A23C9/156 , A23C19/076 , A23C13/14
CPC分类号： A23G1/56 , A23C9/1307 , A23C19/0765 , A23C19/0904 , A23L33/22
摘要： The present invention provides an acidified dairy food comprising cocoa shells, a method for producing the acidified dairy food, and the use of cocoa shells to increase the fibre content and/or lower the fat content of an acidified dairy food.
摘要翻译：本发明提供了包含可可壳的酸化乳制品，生产酸化乳制品的方法，以及使用可可豆来增加酸化乳制品的纤维含量和/或降低脂肪含量。

10. 发明授权

US07674489B2 Fresh cheese products containing biogenerated flavor components and methods for producing 有权
标题翻译：含有生物发酵风味成分的新鲜奶酪产品及其生产方法
公开(公告)号：US07674489B2
公开(公告)日：2010-03-09
申请号：US11241645
申请日：2005-09-30
申请人： James W. Moran , Chad Galer , Mary C. Doyle , Benjamin Dias , Leslie Kopko , Paul Gass , Hermann Eibel , Ludmilla Gimelfarb
发明人： James W. Moran , Chad Galer , Mary C. Doyle , Benjamin Dias , Leslie Kopko , Paul Gass , Hermann Eibel , Ludmilla Gimelfarb
IPC分类号： A23C19/076
CPC分类号： A23C21/026 , A23C9/1236 , A23C9/1322 , A23C9/1422 , A23C19/076 , A23C2210/202
摘要： The invention provides for the manufacture of cheese products enhanced with a natural, biogenerated flavoring system. The natural flavoring system described herein may be used with various types of cheese and dairy products. In one embodiment, the system may be used in the production of flavor enhanced fresh cheese or cream cheese. In another embodiment, the system may be used in the production of low-fat cheese products, such as low-fat cream cheese.
摘要翻译：本发明提供用天然生物发酵调味系统增强的奶酪制品的制造。本文所述的天然调味剂系统可以与各种类型的奶酪和乳制品一起使用。在一个实施方案中，该系统可用于生产风味增强的新鲜奶酪或奶油干酪。在另一个实施方案中，该系统可用于生产低脂奶酪产品，例如低脂奶油干酪。

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