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    • 1. 发明申请
    • Animal Trap
    • 动物陷阱
    • US20150157006A1
    • 2015-06-11
    • US14372728
    • 2012-05-31
    • Gordon Brown
    • Gordon Brown
    • A01M23/12G01L19/12G01V8/10
    • A01M23/12A01M31/002G01L19/12G01V8/10
    • An animal trap comprising a trap (106, 102, 302) section having at least one moveable wall section (136, 228, 314), being moveable with respect to one or more other walls of the trap section to thereby alter the size of the trap section; animal detection means (138, 242, 306) operable to detect the presence of an animal within the trap section and adapted to signal such a presence to control means, which control means is operable, upon receipt of said signal, to cause movement of the moveable wall section (136, 228, 314) and thus alter the size of the trap section.
    • 一种动物捕获器,包括具有至少一个可移动壁部分(136,228,314)的捕集器(106,102,302)部分,其可相对于所述捕获部分的一个或多个其它壁移动,从而改变所述捕获部分 陷阱部分 动物检测装置(138,242,306),其可操作以检测所述陷阱部分内的动物的存在并且适于将所述存在信号发送到所述控制装置,所述控制装置在接收到所述信号时可操作所述控制装置, 可动壁部分(136,228,314),从而改变捕获部分的尺寸。
    • 8. 发明授权
    • Fat free cream cheese product and process for preparation thereof
    • 无脂奶油干酪产品及其制备方法
    • US5676984A
    • 1997-10-14
    • US562669
    • 1995-11-27
    • Montgomery A. BohananC. Gordon BrownJohn H. Meilinger
    • Montgomery A. BohananC. Gordon BrownJohn H. Meilinger
    • A23C19/05A23C19/076
    • A23C19/05A23C19/053A23C19/0765A23C2250/25
    • A process and apparatus are provided for preparing a fat free cream cheese product which approximates the flavor and consistency of traditional full fat cream cheese. According to the process of the invention, a pasteurized mixture comprising skim milk fortified with caseinate is inoculated with a bacterial starter culture containing acid-producing and flavor-producing organisms and fermented at a temperature ranging between about 68.degree. F. and about 110.degree. F. until the mixture reaches a pH 4.7 and 5.0. Thereafter, the fermented mixture is cooled to 40.degree. F. and held at that temperature for a period ranging between about 24 and about 96 hours. The resulting mixture is then blended with dry cottage cheese curd or cultured skim milk curd and an emulsifying salt and allowed to set quiescently for a period ranging between 15 and 60 minutes. The mixture is subjected to a first heating step to a temperature between 130.degree. F. and 160.degree. F. during which heating period bulking agents, preservatives, coloring agents, sugar and salt are added, followed by a second heating step at a temperature of between 150.degree. F. and 175.degree. F. A stabilizing hydrocolloid is slowly added during the second heating step. The mixture is then activated by vigorous mixing, carrageenan and starch are added to the mixture and the product is brought to a temperature between 160.degree. F. and 180.degree. F. during a third and final heating step. The product is then homogenized. The resulting fat free cream cheese product has a water content ranging between about 70% wt. and 77% wt., a pH level ranging between about 4.7 and about 5.3, lactose in an amount ranging between about 3.0% wt, and about 9.0% wt, and a casein content ranging between about 11.0% wt. and about 15.5% wt.
    • 提供了一种制备无脂奶油干酪产品的方法和装置,其近似传统全脂奶油干酪的风味和稠度。 根据本发明的方法,将包含用酪蛋白酸强化的脱脂乳的巴氏消毒混合物用含有产酸和产生风味的生物体的细菌起始培养物接种,并在约68°F至约110°F 直到混合物达到pH 4.7和5.0。 此后,将发酵的混合物冷却至40°F,并在该温度下保持约24至约96小时。 然后将所得混合物与干燥的干酪凝乳或培养的脱脂乳凝乳和乳化盐混合,并允许静置15至60分钟。 将混合物进行第一加热步骤至130°F至160°F的温度,在此温度下加入加热周期的填充剂,防腐剂,着色剂,糖和盐,随后进行第二加热步骤, 在150°F和175°F之间。在第二加热步骤期间缓慢加入稳定的水胶体。 然后通过剧烈混合使混合物活化,将角叉菜胶和淀粉加入到混合物中,并在第三和最终加热步骤中使产物达到160°F至180°F的温度。 然后将产物均化。 所得无脂奶油干酪产品的水含量范围为约70重量% 和77重量%,pH范围在约4.7至约5.3之间的乳糖,其量为约3.0重量%至约9.0重量%,酪蛋白含量范围为约11.0重量%。 和约15.5重量%。