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1. 发明授权

US5820903A Calcium fortified yogurt and methods of preparation 失效
标题翻译：钙强化酸奶及其制备方法
公开(公告)号：US5820903A
公开(公告)日：1998-10-13
申请号：US885435
申请日：1997-06-30
申请人： Amy R. Fleury , Dean F. Funk , Mayank T. Patel , Warren D. Vala
发明人： Amy R. Fleury , Dean F. Funk , Mayank T. Patel , Warren D. Vala
IPC分类号： A23C9/13 , A23C9/133 , A23L1/29
CPC分类号： A23C9/133 , A23C9/1322
摘要： Nutritionally improved yogurt products are provided that include a calcium phosphate salt of reduced particle size. The calcium fortification provides yogurts containing a total calcium content of 500 to 1500 mg per 170 g of yogurt. The calcium phosphate has a particle size of less than 150 .mu.m in the product. A method for producing the calcium fortified yogurt is also provided wherein an insoluble calcium salt is admixed with a yogurt base subsequent to fermentation with minimal shear. The yogurt base is prepared by conventional fermentation to have a thickness of at least 1500 cps (at 5.degree. C.). Separately, a concentrated slurry of a calcium phosphate is prepared having a pH of 4.0 to 4.6. The pH is adjusted by adding an edible organic or mineral acid. The slurry can be subjected to a size reduction step such as homogenization. Sufficient amounts of calcium phosphate slurry are admixed with the yogurt base to provide desired levels of calcium content (native plus supplemental).
摘要翻译：提供营养改进的酸奶产品，其包括减小粒径的磷酸钙盐。钙强化提供含有每170克酸奶总钙含量为500至1500毫克的酸奶。磷酸钙在产品中的粒径小于150μm。还提供了一种生产钙强化酸奶的方法，其中将不溶性钙盐与最少剪切发酵后的酸奶基质混合。酸奶酪基质通过常规发酵制备，具有至少1500cps的厚度（在5℃）。另外，制备pH为4.0〜4.6的磷酸钙的浓缩浆液。通过加入可食用的有机或无机酸来调节pH。浆料可以进行诸如均化的尺寸减小步骤。将足够量的磷酸钙浆料与酸奶基质混合以提供所需水平的钙含量（天然加上补充物）。

2. 发明授权

US06419974B1 Dairy products and method of preparation 有权
标题翻译：乳制品及其制备方法
公开(公告)号：US06419974B1
公开(公告)日：2002-07-16
申请号：US09711088
申请日：2000-11-14
申请人： Ellen M. Silva , Mayank T. Patel , James McGuire , Timothy T. Johnson
发明人： Ellen M. Silva , Mayank T. Patel , James McGuire , Timothy T. Johnson
IPC分类号： A23C9123
CPC分类号： A23C9/127 , A23C9/1234 , A23C9/1307 , A23C9/1322 , A23Y2320/00
摘要： Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.
摘要翻译：制备具有提高的抗霉菌稳定性的酸奶等冷冻培养乳制品，其中包括将微量培养的乳制品成分用丙酸形成培养物培养。将含有丙酸的培养的乳制品成分如乳清物加入到牛奶基质中，然后在用酸奶培养物接种和发酵之前进行热处理。在热处理步骤中可能发生的过早的蛋白质凝结通过向牛奶基质中加入微量的钙螯合剂来最小化。

3. 发明授权

US06183802B2 Dairy products and method of preparation 有权
标题翻译：乳制品及其制备方法
公开(公告)号：US06183802B2
公开(公告)日：2001-02-06
申请号：US09321771
申请日：1999-05-27
申请人： Ellen M. Silva , Mayank T. Patel , James McGuire , Timothy T. Johnson
发明人： Ellen M. Silva , Mayank T. Patel , James McGuire , Timothy T. Johnson
IPC分类号： A23C912
CPC分类号： A23C9/127 , A23C9/1234 , A23C9/1307 , A23C9/1322 , A23Y2320/00
摘要： Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.
摘要翻译：制备具有提高的抗霉菌稳定性的酸奶等冷冻培养乳制品，其中包括将微量培养的乳制品成分用丙酸形成培养物培养。将含有丙酸的培养的乳制品成分如乳清物加入到牛奶基质中，然后在用酸奶培养物接种和发酵之前进行热处理。在热处理步骤中可能发生的过早的蛋白质凝结通过向牛奶基质中加入微量的钙螯合剂来最小化。

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