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1. 发明授权

US06773740B2 Method for preparing cheese products and process cheese bases 有权
标题翻译：制备干酪制品和加工奶酪基料的方法
公开(公告)号：US06773740B2
公开(公告)日：2004-08-10
申请号：US09737096
申请日：2000-12-12
申请人： Michael Anthony Hyde , Lisa M. Carruthers , John James McGeown , Gary William Trecker
发明人： Michael Anthony Hyde , Lisa M. Carruthers , John James McGeown , Gary William Trecker
IPC分类号： A23C1900
CPC分类号： A23C9/1504 , A23C19/082 , A23C20/00
摘要： The present invention provides a method for preparing cheese products, and process cheese bases for use in the production of process cheese. The method generally includes mixing one or more concentrated powders derived from milk with sodium chloride, milk fat, water, and, optionally, an edible acid and/or a preservative for a period of time sufficient to produce a well-mixed, homogeneous product, and cooling the resulting mixture for a time and at a temperature which is sufficient to allow the mixture to form a solid matrix. The solid matrix can be consumed, or can be used as a substitute for natural cheese and ground by a cheese grinding system during the production of process cheese. The present invention also provides cheese products and process cheese bases prepared according to this method, and to process cheeses produced with the process cheese bases.
摘要翻译：本发明提供了一种制备干酪制品的方法，以及用于生产加工干酪的加工干酪基料。该方法通常包括将一种或多种衍生自乳汁的浓缩粉末与氯化钠，乳脂肪，水和任选的食用酸和/或防腐剂混合一段时间以足以产生充分混合的均匀产物，并将所得混合物冷却一段时间并在足以使混合物形成固体基质的温度下进行。在生产加工奶酪期间，固体基质可以被消耗，或者可以用作天然干酪的替代品，并且可以通过干酪研磨系统研磨。本发明还提供了根据该方法制备的干酪产品和加工干酪基料，以及加工由加工奶酪基料生产的奶酪。

2. 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。

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