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1. 发明申请

US20170187408A1 Flip device case 审中-公开
公开(公告)号：US20170187408A1
公开(公告)日：2017-06-29
申请号：US14757983
申请日：2015-12-26
申请人： David M. Collins , Douglas Satzger , Michael A. Hyde
发明人： David M. Collins , Douglas Satzger , Michael A. Hyde
IPC分类号： H04B1/3888
CPC分类号： H04B1/3888
摘要： A flip device case for an electronic device is described herein. The flip device case includes a recess and a border. The recess is to receive the electronic device via an opening in the recess. The border is to be coupled with the recess and includes a plurality of flexible points. Manipulation of the border at one or more of the flexible points is to configure the flip device case in a position.

2. 发明授权

US06562383B1 Process for producing flavored cheese without curing 有权
标题翻译：无固化生产调味干酪的方法
公开(公告)号：US06562383B1
公开(公告)日：2003-05-13
申请号：US10133459
申请日：2002-04-26
申请人： James W. Moran , Michael A. Hyde , Steven Havlik
发明人： James W. Moran , Michael A. Hyde , Steven Havlik
IPC分类号： A23C912
CPC分类号： A23C19/086 , A23C19/0285 , A23C19/032 , A23L27/25
摘要： A process for producing a flavored cheese that does not require curing or aging is provided. Using three specific flavor components (i.e., a “sulfury-cheddar” flavored component, a “creamy-buttery” flavored component, and a “cheesy” flavored component), a wide variety of flavored cheeses having desired flavor profiles and of various types can be prepared using a simple process that does not require a curing or aging step. Depending on the type of cheese desired, a mixture of at least one, and preferably at least two, of the flavor components is prepared. A non-coagulating amount of a cheese coagulate is added and sufficient water is removed, preferably by evaporation, to obtain the desired solids level, thereby forming the desired flavored cheese.
摘要翻译：提供了不需要固化或老化的生产调味干酪的方法。使用三种特定的风味成分（即“硫磺切丁”调味成分，“奶油状”调味成分和“奶酪味”成分），各种具有所需风味特征和各种类型的调味奶酪可以使用不需要固化或老化步骤的简单方法制备。根据所需的干酪的类型，制备至少一种，优选至少两种风味成分的混合物。添加非凝固量的干酪凝结物，优选通过蒸发除去足够的水，以获得所需的固体含量，从而形成所需的调味干酪。

3. 发明授权

US06183804B2 Continuous on-demand manufacture of process cheese 有权
标题翻译：持续按需生产加工奶酪
公开(公告)号：US06183804B2
公开(公告)日：2001-02-06
申请号：US09427496
申请日：1999-10-26
申请人： James W. Moran , Hugh A. Dever , Anthony M. Miller , Richard S. Silver , Michael A. Hyde
发明人： James W. Moran , Hugh A. Dever , Anthony M. Miller , Richard S. Silver , Michael A. Hyde
IPC分类号： A23C1900
CPC分类号： A23C19/082 , A23C19/0285 , A23C19/063 , A23C19/076
摘要： A two stage, on-demand, commercially-viable method for producing process cheese or process cheese-type products by the direct conversion of milk is provided. This method does not require fermentation, enzymatic treatment, and/or intermediate steps of forming and separating curds and whey. In the first stage, a powdered milk protein concentrate is form by ultrafiltering liquid milk, preferably skim milk, and then spray drying the concentrated ultrafiltered milk. The powdered milk protein concentrate, which is storage-stable, may be converted to process cheese or process cheese-type product immediately or may be stored for later conversion. The powdered milk protein concentrate can be used to produce fat-free, reduced-or low-fat, and/or full-fat cheeses having similar organoleptic properties to cheeses prepared from conventional curds and whey processes. The present two stage process is especially adapted for semi-continuous or continuous manufacture of process cheese-type products. The present two stage process is especially adapted for on-demand manufacture of process cheese or process cheese-type product since the milk protein concentrate can be stored for later conversion to cheese product. By converting the milk to a storage-stable milk protein concentrate, the manufacturing of cheese products is uncoupled from, and is independent of, the milk supply.
摘要翻译：提供了通过直接转化牛奶来生产加工干酪或加工干酪型产品的两阶段按需，商业上可行的方法。该方法不需要发酵，酶处理和/或形成和分离凝乳和乳清的中间步骤。在第一阶段，通过超滤液态乳，优选脱脂乳形成粉末状乳蛋白浓缩物，然后喷雾干燥浓缩的超滤乳。储存稳定的奶粉蛋白浓缩物可以立即转化为加工干酪或加工干酪型产品，或者可以储存以供以后转化。粉状乳蛋白浓缩物可用于生产具有与常规凝乳和乳清过程制备的奶酪相似感官特性的无脂肪，低脂肪或低脂肪和/或全脂奶酪。本两阶段方法特别适用于半连续或连续制造加工干酪型产品。本两阶段方法特别适用于按需制造加工干酪或加工干酪型产品，因为乳蛋白浓缩物可以储存以供以后转化成奶酪制品。通过将牛奶转化为储存稳定的乳蛋白浓缩物，乳制品的制造与牛奶供应脱水，并且独立于牛奶供应。

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