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    • 4. 发明授权
    • Process for mozzarella cheese
    • 莫扎里拉奶酪的过程
    • US06475538B2
    • 2002-11-05
    • US09759581
    • 2001-01-10
    • Hiren H. ThakarDavid Webb MehnertWendy MunzMohamed Saad KettaniWilliam J. ZaikosAmanda YoungMichael Robert FournierMark Gurevich
    • Hiren H. ThakarDavid Webb MehnertWendy MunzMohamed Saad KettaniWilliam J. ZaikosAmanda YoungMichael Robert FournierMark Gurevich
    • A23C912
    • A23C19/0684A23C19/0917
    • The present invention is directed to an improved process of producing natural mozzarella cheese. The process starts with a liquid dairy substrate that is cultured and coagulated. The resulting curd is cut and salted. The resulting curd (i.e., base curd) may be frozen or refrigerated and stored until needed. Once needed, the stored base curd is ground and treated in a blender where it is partially standardized to form a “partially standardized base curd.” The partially standardized base curd is then cooked in a cooker or cooker/stretcher (preferably in a lay-down cooker) where standardization is completed by the addition of a cultured or uncultured skim milk retentate. No emulsifying salts are used in the cooker/stretcher. The cheese mass is then rapidly cooled to produce the mozzarella cheese. The conventional brine cooling step normally used in mozzarella cheese production is not used in the present invention. In an especially preferred embodiment, starch is also added to the standardized, cooked, stretched mozzarella prior to the cooling step. Such starch is typically added at a level of up to about 10 percent of the finished product and, more preferably, at a level of about 0.1 to about 2 percent. The added starch serves to bind the moisture in the product and results in a firmer cheese which is easier to shred.
    • 本发明涉及一种生产天然无奶酪干酪的改进方法。 该过程从培养和凝固的液体乳制品基质开始。 所得的凝乳被切割和盐化。 所得到的凝乳(即基础凝乳)可以冷冻或冷藏并储存直至需要。 一旦需要,将储存的基础凝乳粉碎并在混合器中处理,其中它被部分标准化以形成“部分标准化的基础凝乳”。 然后将部分标准化的基础凝乳在通过添加培养或未培养的脱脂乳保留物完成标准化的炊具或炊具/担架(优选在放置炊具中)烹饪。 在炊具/担架中不使用乳化盐。 然后将奶酪块快速冷却以产生无盐干酪干酪。 在本发明中不使用通常在莫司干酪生产中使用的常规盐水冷却步骤。 在特别优选的实施方案中,在冷却步骤之前,还将淀粉加入到标准化的,熟化的拉伸的莫扎里拉中。 这种淀粉通常以高达成品的约10%的水平加入,更优选以约0.1%至约2%的水平加入。 添加的淀粉用于结合产品中的水分并产生更容易切碎的更坚实的奶酪。