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1. 发明申请

US20110072982A1 Methods And Apparatus For The Reduction Of Moisture Variability In Large Cheese Blocks 审中-公开
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：US20110072982A1
公开(公告)日：2011-03-31
申请号：US12947616
申请日：2010-11-16
申请人： Divya Shree Reddy , Gary Francis Smith , David Webb Mehnert , Carie Lynn Wolters
发明人： Divya Shree Reddy , Gary Francis Smith , David Webb Mehnert , Carie Lynn Wolters
IPC分类号： A01J25/15
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。

2. 发明授权

US07838059B2 Methods for the reduction of moisture variability in large cheese blocks 有权
公开(公告)号：US07838059B2
公开(公告)日：2010-11-23
申请号：US11566475
申请日：2006-12-04
申请人： Divya Shree Reddy , Gary Francis Smith , David Webb Mehnert , Carie Lynn Wolters
发明人： Divya Shree Reddy , Gary Francis Smith , David Webb Mehnert , Carie Lynn Wolters
IPC分类号： A23L19/00
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.

3. 发明授权

US07838058B2 Methods for the reduction of moisture variability in large cheese blocks 有权
标题翻译：减少大奶酪块中水分变异性的方法
公开(公告)号：US07838058B2
公开(公告)日：2010-11-23
申请号：US11276914
申请日：2006-03-17
申请人： David Webb Mehnert , Divya Shree Reddy , Carie Lynn Wolters , Gary Francis Smith
发明人： David Webb Mehnert , Divya Shree Reddy , Carie Lynn Wolters , Gary Francis Smith
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。

4. 发明授权

US07833559B2 Methods and apparatus for the reduction of moisture variability in large cheese blocks 有权
公开(公告)号：US07833559B2
公开(公告)日：2010-11-16
申请号：US11276911
申请日：2006-03-17
申请人： David Webb Mehnert , Divya Shree Reddy , Kenneth A. Mikeska
发明人： David Webb Mehnert , Divya Shree Reddy , Kenneth A. Mikeska
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.

5. 发明授权

US06406724B1 Natural biogenerated cheese flavoring system 有权
标题翻译：天然生物发酵奶酪调味系统
公开(公告)号：US06406724B1
公开(公告)日：2002-06-18
申请号：US09659459
申请日：2000-09-12
申请人： Divya Shree Reddy , James William Moran , Bashir Aideloje Elabor , David Webb Mehnert , Rudolf Johann Fritsch
发明人： Divya Shree Reddy , James William Moran , Bashir Aideloje Elabor , David Webb Mehnert , Rudolf Johann Fritsch
IPC分类号： A23C912
CPC分类号： A23L27/25 , A23L27/206
摘要： A natural biogenerated cheese flavoring system is provided which can be used to prepare very different cheeses having desired flavor profiles. More specifically, the present cheese flavoring system contains a sulfury-cheddar flavored component, a creamy-buttery flavored component, and a cheesy flavored component. Each of these flavored components can be used as flavor building blocks with their own specific flavor profiles and/or characteristics. Using various combinations of these flavored components, cheeses having a wide variety of flavors can be produced. The flavored components are separately prepared from a highly concentrated milk substrate using compositions (e.g., specific enzymes, cultures, and additives) and process conditions designed to provide the flavored components having specific flavor profiles and/or characteristics. The flavor concentrates can be used in process cheese, process cheese-type products, or other cheeses to produce very different cheeses with desired flavor profiles. The flavor concentrates can also be used as a natural flavoring system in other food products.
摘要翻译：提供天然的生物发酵乳酪调味系统，其可用于制备具有所需风味特征的非常不同的奶酪。更具体地，本发明的奶酪调味系统含有硫磺切屑调味成分，奶油质调味成分和芝士风味成分。这些调味组分中的每一种都可以用作具有其自身特定风味特征和/或特征的风味构成块。使用这些调味组分的各种组合，可以生产具有各种风味的奶酪。使用组合物（例如特定酶，培养物和添加剂）和设计用于提供具有特定风味特征和/或特征的调味组分的工艺条件，由高度浓缩的牛奶底物单独制备调味组分。风味浓缩物可用于加工奶酪，加工奶酪类产品或其他奶酪以产生具有所需风味特征的非常不同的奶酪。风味浓缩物也可以用作其他食品中的天然调味剂系统。

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