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1. 发明授权

US08192780B2 Dairy product and process 失效
标题翻译：乳制品和工艺
公开(公告)号：US08192780B2
公开(公告)日：2012-06-05
申请号：US12294038
申请日：2007-03-23
申请人： Peter Wiles , Siew Kim Lee , Skelte Gerald Anema , Palatasa Havea
发明人： Peter Wiles , Siew Kim Lee , Skelte Gerald Anema , Palatasa Havea
IPC分类号： A23C19/00 , A23J1/00 , A23C17/00
CPC分类号： A23C19/082
摘要： Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with improved melting characteristics.
摘要翻译：在其中成分包含至少0.5％非变性乳清蛋白浓缩物和至少0.5％变性乳清蛋白浓缩物的过程中制备加工干酪。该方法可用于制备具有改进的熔融特性的加工干酪。

2. 发明申请

US20110097472A1 DAIRY PROTEIN GEL 审中-公开
标题翻译：乳糖蛋白凝胶
公开(公告)号：US20110097472A1
公开(公告)日：2011-04-28
申请号：US12920029
申请日：2009-03-02
申请人： Christina June Coker , Satyendra Parshu Ram , David Campbell Wemyss Reid , Andrea Joy Mcleod , Christine Joy Thompson , Siew Kim Lee
发明人： Christina June Coker , Satyendra Parshu Ram , David Campbell Wemyss Reid , Andrea Joy Mcleod , Christine Joy Thompson , Siew Kim Lee
IPC分类号： A23J3/10 , A23C23/00 , A23C20/00 , A23C19/00
CPC分类号： A23C19/08 , A23C9/1307 , A23C19/053 , A23J3/10 , A23V2002/00 , A23V2250/54246
摘要： A method for preparing a protein gel is provided. It comprises providing a daily starting material comprising casein; adjusting the pH, if required, to a pre-selected point in the range 5.0-8.0; subjecting the material with the pre-selected pH to a cooking step; adjusting the pH of the cooked product to 3.8-7.5, preferably 4.5-7.5; processing and/or packing the pH 3.8-7.5, preferably pH 4.5-7.5 product to form the final product or ingredient wherein at least 10% of the casein of the dairy starting material comprises alphas enriched casein having an alphas to beta casein weight ratio of greater than 1.25:1 or alphas depleted casein having an alphas to beta casein weight ratio of less than 0.8:1. The invention also provides an ingredient for use in the method.
摘要翻译：提供了制备蛋白质凝胶的方法。它包括提供包含酪蛋白的每日起始材料; 如果需要，将pH调节到5.0-8.0范围内的预选点; 使预选pH的材料经受烹饪步骤; 将熟制品的pH调节至3.8-7.5，优选4.5-7.5; 加工和/或包装pH 3.8-7.5，优选pH 4.5-7.5的产品以形成最终产品或成分，其中至少10％的乳制品原料的酪蛋白包含富含α的酪蛋白重量比的阿尔法富含酪蛋白大于1.25：1或具有小于0.8：1的α酪蛋白重量比的阿尔法贫化酪蛋白。本发明还提供了用于该方法的成分。

3. 发明申请

US20080305208A1 Dairy Ingredient - Preparation and Use 审中-公开
标题翻译：乳制品成分 - 准备和使用
公开(公告)号：US20080305208A1
公开(公告)日：2008-12-11
申请号：US11722687
申请日：2004-12-24
申请人： Skelte Gerald Anema , Siew Kim Lee
发明人： Skelte Gerald Anema , Siew Kim Lee
IPC分类号： A23C19/00 , A23J3/08 , A23C9/12
CPC分类号： A23C9/1522 , A23C19/082 , A23C19/084 , A23J1/20 , A23J3/08 , A23V2002/00 , A23V2300/34 , A23V2250/54246 , A23V2250/54252
摘要： The invention provides a method for producing a dairy powder or a dairy concentrate. The pH of a liquid dairy starting material comprising casein and whey proteins is adjusted if necessary by addition of acid or alkali to a pH in the range 5.0-8.0. The pH adjusted material is then heat-treated to denature whey protein in the presence of casein. This treated material is either retained or dried to form a powder or as a dairy concentrate. The product may be used in a method for forming a product such as a processed cheese, a processed cheese-like product, a spread, a yoghurt or a dairy dessert. In this method, the product is dissolved/suspended (if necessary) and undergoes pH adjustment to a pH in the range 4.5-6.5. The material may be cooked to form a molten mass which is subsequently cooled to form a milk protein gel.
摘要翻译：本发明提供了一种生产乳粉或乳品浓缩物的方法。包含酪蛋白和乳清蛋白的液体乳制品原料的pH值根据需要通过加入酸或碱调节到5.0-8.0的pH。然后将pH调节的材料在酪蛋白存在下进行热处理以使乳清蛋白质变性。该处理的材料被保留或干燥以形成粉末或作为乳品浓缩物。该产品可用于形成加工干酪，加工干酪样产品，铺展剂，酸奶或乳制甜点的产品的方法中。在该方法中，将产物溶解/悬浮（如果需要），并进行pH调节至4.5-6.5的pH。可以将该材料煮熟以形成熔融物质，随后将其冷却以形成乳蛋白质凝胶。

4. 发明申请

US20100055287A1 Dairy Product and Process 失效
标题翻译：乳制品和工艺
公开(公告)号：US20100055287A1
公开(公告)日：2010-03-04
申请号：US12294038
申请日：2007-03-23
申请人： Peter Wiles , Siew Kim Lee , Skelte Gerald Anema , Palatasa Havea
发明人： Peter Wiles , Siew Kim Lee , Skelte Gerald Anema , Palatasa Havea
IPC分类号： A23C19/08 , A23C19/082 , A23C21/06
CPC分类号： A23C19/082
摘要： Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with improved melting characteristics.
摘要翻译：在其中成分包含至少0.5％非变性乳清蛋白浓缩物和至少0.5％变性乳清蛋白浓缩物的过程中制备加工干酪。该方法可用于制备具有改进的熔融特性的加工干酪。

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