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61. 发明授权

US07560129B2 Manufacture of large cheese blocks having reduced moisture variability 有权
标题翻译：制造具有降低的水分变异性的大奶酪块
公开(公告)号：US07560129B2
公开(公告)日：2009-07-14
申请号：US11087981
申请日：2005-03-23
申请人： David Webb Mehnert , Divva Shree Reddy , Carie Lynn Wolters
发明人： David Webb Mehnert , Divva Shree Reddy , Carie Lynn Wolters
IPC分类号： A23C19/00
CPC分类号： A23C19/072 , A23C19/064
摘要： The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end, are provided. The discharge end of the tube is positioned at an approximately central axial location of the container. Cheese curd is introduced into the container, and the tube via its fill end. Then, a chilled brine is introduced into the tube via its fill end to mix with curd therein. Preferably, the chilled brine has a salt content which approximately matches the salt content of the moisture phase of the cheese curd. The tube is removed from the cheese curd in the container. The cheese curd is pressed into a curd mass, and then cooled, and thereafter cured, providing a cheese block having reduced moisture variability.
摘要翻译：本发明涉及制备具有降低的水分变异性的干酪块的方法。提供具有底部和侧壁的散装容器以及具有填充端和相对放电端的管。管的排出端定位在容器的大致中心的轴向位置处。奶酪凝乳被引入容器中，管通过其填充端。然后，将冷冻的盐水通过其填充端引入管中以与其中的凝乳混合。优选地，冷冻的盐水具有与干酪凝乳的水分相的盐含量近似匹配的盐含量。将管从容器中的奶酪凝乳中取出。将乳酪凝乳压制成凝乳块，然后冷却，然后固化，提供具有降低的水分变异性的奶酪块。

62. 发明申请

US20070098872A1 Methods and Apparatus for the Reduction of Moisture Variability in Large Cheese Blocks 有权
标题翻译：减少大奶酪块水分变异性的方法和装置
公开(公告)号：US20070098872A1
公开(公告)日：2007-05-03
申请号：US11566475
申请日：2006-12-04
申请人： Divya Reddy , Gary Smith , David Mehnert
发明人： Divya Reddy , Gary Smith , David Mehnert
IPC分类号： A23C19/00
CPC分类号： A23C19/072 , A23C19/064
摘要： The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.
摘要翻译：本发明涉及使用奶酪凝乳的受控冷却来形成最终奶酪块来制备具有降低的水分变异性的干酪块的方法。

63. 发明授权

US06780445B1 System and method for making enhanced cheese 失效
标题翻译：增强奶酪的制作方法
公开(公告)号：US06780445B1
公开(公告)日：2004-08-24
申请号：US09562482
申请日：2000-05-01
申请人： Ken Rhodes
发明人： Ken Rhodes
IPC分类号： A23C912
CPC分类号： A23C19/053 , A23C19/06 , A23C19/063 , A23C19/064 , A23C19/068 , A23C19/0682 , A23C19/0684 , A23C19/09 , A23C19/0917 , A23C19/11
摘要： A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.
摘要翻译：用于制造增强干酪制品的系统和方法包括用于开发干酪凝乳的乳加工系统和混合干酪凝乳和增强剂的混合装置。通过向干酪凝乳和增强剂的混合物施加负压，可以将增强剂吸入干酪凝乳。增强剂可以包括增加产品的乳清蛋白。同样，可以将奶油凝乳剂，脂肪替代物，酶和调味剂加入干酪凝乳中以产生具有降低的变质，减少脂肪，加速成熟或新口味的干酪产品。

64. 发明授权

US06586025B2 Use of keto acids to enhance the flavor of cheese products 失效
标题翻译：使用酮酸来增强奶酪产品的味道
公开(公告)号：US06586025B2
公开(公告)日：2003-07-01
申请号：US09403591
申请日：2000-01-20
申请人： Mireille Yvon , Jean-Claude Gripon
发明人： Mireille Yvon , Jean-Claude Gripon
IPC分类号： A23C19064
CPC分类号： A23C19/0925 , A23C19/064 , A23L27/206 , A23L27/25
摘要： Process for enhancing the flavour of a cheese or of a cheese-flavoured food product whose preparation comprises a maturation step in the presence of lactic acid bacteria, characterized in that a preparation additive comprising at least one keto acid chosen from the group consisting of &agr;-ketoglutaric acid, &agr;-ketoisocaproic acid ketoisovaleric acid and phenylpyruvic acid is used to increase the catabolism of the amino acids in the cheese or food product by the said bacteria.
摘要翻译：用于增强干酪或干酪味的食品的风味的方法，其制备包括在乳酸菌存在下的成熟步骤，其特征在于制备添加剂，其包含至少一种选自以下的α-酮酸：酮戊二酸，α-酮基异己酸酮异戊酸和苯基丙酮酸用于增加所述细菌在奶酪或食品中氨基酸的分解代谢。

65. 发明申请

US20020056376A1 Automated brine system with a carrousel for cooling cheese 失效
标题翻译：自动盐水系统，带有冷藏干酪的转盘
公开(公告)号：US20020056376A1
公开(公告)日：2002-05-16
申请号：US10041245
申请日：2002-01-08
发明人： Joseph H. Abler
IPC分类号： A23C019/00
CPC分类号： A23C19/064 , A01J25/00
摘要： An apparatus has a tank with a vertical carousel holding blocks of cheese. The carousel moves in a closed path which submerges and flips over the blocks of cheese in a chilled brine solution contained in the tank. The movement of the carrousel ensures that the cheese is cooled uniformly without deformation. While the cheese block are held in the carrousel a fluid circulation system forces chilled brine through the tank.
摘要翻译：一个装置有一个坦克，带有一个立式转盘夹持奶酪块。圆盘传送带在封闭的路径中移动，在包含在罐中的冷冻盐水溶液中淹没并翻转在奶酪块上。转盘的运动确保了奶酪均匀冷却而不变形。当奶酪块被保留在转盘中时，流体循环系统迫使冷藏的盐水通过罐。

66. 发明授权

US5783237A Recycling salt solution in food processing and apparatus therefor 失效
公开(公告)号：US5783237A
公开(公告)日：1998-07-21
申请号：US583049
申请日：1996-04-15
申请人： Wayne Barry Sanderson , Anthony Phillip Brady , Graeme Frank Whitehead , Ian James Oldham , Ian Percival Brockwell
发明人： Wayne Barry Sanderson , Anthony Phillip Brady , Graeme Frank Whitehead , Ian James Oldham , Ian Percival Brockwell
IPC分类号： A23B4/023 , A23C19/064 , B01D61/02 , C02F1/04 , C02F1/44 , A01J27/02 , A01J25/16
CPC分类号： B01D61/027 , A23B4/023 , A23C19/064 , C02F1/04 , C02F1/442
摘要： A process is provided for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) passing said salty effluent, optionally after removing any fine particles therefrom, through a membrane filtration system which separates the salt in the form of a salt solution from the food residues; (2) passing said salt solution through an evaporator to decrease the water content thereof; (3) adjusting the temperature of the salt solution, typically within the range 15.degree.-25.degree. C., so as to control the concentration of the saturated salt solution obtained in step (4) herein below; (4) adding salt to said salt solution to produce a saturated salt solution; (5) adjusting the temperature of the saturated salt solution to that required in the salting of the food product; and (6) applying said salt solution to the food product Also provided is an apparatus for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) a nanofiltration device for removing food residues from the salty effluent to produce a salt solution; (2) an evaporator connected to said device to decree the water content of the salt solution emanating from said device; (3) first heat control means connected to said evaporator for controlling the temperature of the salt solution emerging from the evaporator to control the concentration of the saturated salt solution referred to in paragraph 4 below; (4) means connected to said heat control means for adding salt to the salt solution to produce a saturated salt solution; and (5) second heat control means to control the temperature of the salt solution, prior to the application of said salt solution to the food product to be salted.

67. 发明授权

US4339468A Method of preparing pasta filata cheese for brining and cutting 失效
标题翻译：制作面条切片干酪的方法
公开(公告)号：US4339468A
公开(公告)日：1982-07-13
申请号：US221331
申请日：1980-12-29
申请人： Lester O. Kielsmeier
发明人： Lester O. Kielsmeier
IPC分类号： A01J27/04 , A23C19/064 , A23C19/068 , A23C19/00
CPC分类号： A01J27/04 , A23C19/064 , A23C19/0684
摘要： A method and apparatus is provided for preparing pasta filata cheese for brining and cutting. The warm mixed cheese is extruded in a continuous ribbon which is discharged into a channel filled with cold brine. The brine and ribbon flow together through the channel, and the ribbon is mechanically removed therefrom on a continuous basis. After removal from the brine channel, the ribbon can be cut into long lengths for brining, and thereafter into the final size for packaging.
摘要翻译：提供了一种用于制备面条和干酪切片的方法和装置。将温热的混合干酪挤压成连续的带状物，将其排入填充有冷盐水的通道中。盐水和色带一起流过通道，并且连续地将带从其中机械地移除。从盐水通道中取出之后，可以将带切割成较长的长度以进行烧结，然后进入包装的最终尺寸。

68. 发明授权

US4332831A Method of preparing salted cheese curd loaves 失效
标题翻译：制作盐渍干酪卷曲面包的方法
公开(公告)号：US4332831A
公开(公告)日：1982-06-01
申请号：US170004
申请日：1980-07-18
申请人： Robert R. Rust
发明人： Robert R. Rust
IPC分类号： A01J25/00 , A23C19/06 , A23C19/064 , A23C19/02 , A01J25/11 , A01J25/12
CPC分类号： A01J25/002 , A01J25/005 , A23C19/06 , A23C19/064
摘要： A method and apparatus is disclosed for continuously producing salted cheese curd loaves by separating cheese curd from whey, blending salt with the separated curd in essentially the amount of salt desired in the final cheese being produced, forming the salted curd into a compacted outwardly tapered column and further separating whey from the curd, sequentially severing and discharging cheese curd loaves from the column, pressing the cheese curd loaves while in forms, immersing the pressed loaves into a brine solution for a time sufficient to form a rind on the loaves but insufficient to substantially alter the salt content of the loaves, and curing the rinded cheese curd loaves for a period of time required for the type of cheese being produced. This method shortens the brine curing time for hard cured cheese, and the method and apparatus enable semi-automated and continuous production of cheese curd loaves.
摘要翻译：公开了一种方法和装置，用于通过将干酪凝乳与乳清分开来分离干酪凝乳，与分离出的凝乳相混合，基本上在所生产的最终干酪中所需的盐量基本上达到一定量，从而形成盐渍凝乳成压缩的向外锥形柱并从凝乳中进一步分离乳清，从柱中依次切断和排出干酪卷曲面，按形式挤压干酪卷曲面，将压榨的面包浸入盐水溶液中足以在面包上形成外皮，但不足以基本上改变了面包片的盐含量，并且对所生产的干酪类型所需的一段时间固化烤干酪卷边饼。该方法缩短了硬化干酪的盐水固化时间，并且该方法和装置能够半自动连续地生产干酪卷曲面。

69. 发明授权

US3481747A Forming and conveying of cheese curd loaves 失效
标题翻译： CHEESE CURD LOAVES的成型和输送
公开(公告)号：US3481747A
公开(公告)日：1969-12-02
申请号：US3481747D
申请日：1966-12-05
申请人： BERGE JACQUES
发明人： BERGE JACQUES
IPC分类号： A01J25/00 , A01J25/11 , A23C19/064 , A23C19/14
CPC分类号： A01J25/00 , A01J25/11 , A23C19/064

70. 发明授权

US3046140A Sliced swiss cheese 失效
标题翻译：切丝瑞士奶酪
公开(公告)号：US3046140A
公开(公告)日：1962-07-24
申请号：US7958760
申请日：1960-12-30
申请人： NAT DAIRY PROD CORP
发明人： HERMANN EUGENE J
IPC分类号： A23C19/064 , A23C19/09
CPC分类号： A23C19/0908 , A23C19/064

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