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1. 发明授权

US06475538B2 Process for mozzarella cheese 有权
标题翻译：莫扎里拉奶酪的过程
公开(公告)号：US06475538B2
公开(公告)日：2002-11-05
申请号：US09759581
申请日：2001-01-10
申请人： Hiren H. Thakar , David Webb Mehnert , Wendy Munz , Mohamed Saad Kettani , William J. Zaikos , Amanda Young , Michael Robert Fournier , Mark Gurevich
发明人： Hiren H. Thakar , David Webb Mehnert , Wendy Munz , Mohamed Saad Kettani , William J. Zaikos , Amanda Young , Michael Robert Fournier , Mark Gurevich
IPC分类号： A23C912
CPC分类号： A23C19/0684 , A23C19/0917
摘要： 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.
摘要翻译：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。

2. 发明授权

US08241690B2 Method of making fresh cheese with enhanced microbiological safety 有权
标题翻译：制作具有增强的微生物安全性的新鲜奶酪的方法
公开(公告)号：US08241690B2
公开(公告)日：2012-08-14
申请号：US12618195
申请日：2009-11-13
申请人： Mary Regina Koertner , Vickie Jane Lewandowski , David Webb Mehnert
发明人： Mary Regina Koertner , Vickie Jane Lewandowski , David Webb Mehnert
IPC分类号： A23C19/00
CPC分类号： A23C19/076 , A23C19/063 , A23C19/11
摘要： Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.
摘要翻译：本文描述的是具有增强的微生物食品安全性的高水分，防腐干酪产品和制备高水分，保鲜干酪产品的方法。通过使用有机食品保存酸，乳链菌肽组分和酶的组合来实现增强的微生物食物安全性。

3. 发明申请

US20110117241A1 Method of Making Fresh Cheese with Enhanced Microbiological Safety 有权
标题翻译：增加微生物安全的新鲜奶酪的方法
公开(公告)号：US20110117241A1
公开(公告)日：2011-05-19
申请号：US12618195
申请日：2009-11-13
申请人： Mary Regina Koertner , Vickie Jane Lewandowski , David Webb Mehnert
发明人： Mary Regina Koertner , Vickie Jane Lewandowski , David Webb Mehnert
IPC分类号： A23C19/10 , A23C19/068 , A23C19/076 , A23C19/032
CPC分类号： A23C19/076 , A23C19/063 , A23C19/11
摘要： Described herein is a high moisture, preserved cheese product having enhanced microbial food safety and methods of making the high moisture, preserved cheese product. Enhanced microbial food safety is achieved by using a combination of organic food preserving acids, a nisin component and an enzyme.
摘要翻译：本文描述的是具有增强的微生物食品安全性的高水分，防腐干酪产品和制备高水分，保鲜干酪产品的方法。通过使用有机食品保存酸，乳链菌肽组分和酶的组合来实现增强的微生物食物安全性。

4. 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。

5. 发明申请

US20080075807A1 Methods Of Fortifying Foods With Vitamin D And Food Products Thereof 审中-公开
标题翻译：维生素D及其食品加强食品的方法
公开(公告)号：US20080075807A1
公开(公告)日：2008-03-27
申请号：US11534349
申请日：2006-09-22
申请人： Cheryl J. Baldwin , Richard Brouillette , Ahmad Akashe , David Webb Mehnert , Arlene Cheryl Clarkson , Christine Kwiat , Amanda Lynn Kocher
发明人： Cheryl J. Baldwin , Richard Brouillette , Ahmad Akashe , David Webb Mehnert , Arlene Cheryl Clarkson , Christine Kwiat , Amanda Lynn Kocher
IPC分类号： A23L1/30
CPC分类号： A23C19/0921
摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying cheeses and the resulting cheese products. These methods maximize nutrient retention in the final packaged product by fortifying desired portions of the food product and minimize fortification in other portions of the food product. Moreover the fortification methods described herein allow significant amounts of nutrient supplements to be delivered per serving of food product without adversely affecting functionality or product quality. Foods fortified by the disclosed methods retain their desired textures, mouthfeel, flavor, and other organoleptic properties.
摘要翻译：提供用于制备营养强化食品的方法，特别是加强奶酪和所得奶酪产品的方法。这些方法通过强化食品的所需部分来最大限度地增加最终包装产品中的养分保留，并最大限度地减少食品其他部分的强化。此外，本文所述的强化方法允许在每份食品中递送大量的营养补充剂，而不会不利地影响功能或产品质量。通过所公开的方法强化的食物保留其期望的质地，口感，风味和其它感官特性。

6. 发明授权

US06242016B1 Rapid method for manufacture of grated parmesan cheese 有权
标题翻译：用于制造磨碎的帕尔玛干酪的快速方法
公开(公告)号：US06242016B1
公开(公告)日：2001-06-05
申请号：US09365346
申请日：1999-07-30
申请人： David Webb Mehnert , James William Moran , Gary W. Trecker
发明人： David Webb Mehnert , James William Moran , Gary W. Trecker
IPC分类号： A23C912
CPC分类号： C12Y301/01003 , A23C19/0285 , A23C19/086
摘要： In accordance with the method of the present invention, dried grated Parmesan cheese particles are manufactured from milk. The fat level of the milk is standardized to about 2.0 percent. The milk is subjected to membrane processing by ultrafiltration and diafiltration to provide a retentate. The retentate is then fermented with a combination of lactic acid cultures, a flavor culture, and a lipase enzyme. The fermentation is carried out at a temperature between about 90 and about 120° F. The fermented retentate is then evaporated to a solids level desired in the finished dry grated Parmesan cheese, which is generally in the range of from about 18 to about 24 percent moisture. A clotting agent is added to the fermented retentate immediately before the initiation of the evaporation step. Evaporation is preferably carried out in a drum drier under quiescent conditions. The Parmesan cheese is removed from the drum drier and is transferred to a disintegrator, such as a Fitz mill, to provide a grated Parmesan cheese product. The grated Parmesan cheese may be then blended with an anticaking material and an antimycotic material prior to packaging for consumer use without further aging or curing.
摘要翻译：根据本发明的方法，干磨的帕尔马干酪颗粒由牛奶制成。牛奶的脂肪水平标准化到约2.0％。通过超滤和渗滤对牛奶进行膜处理以提供渗余物。然后用乳酸培养物，风味培养物和脂肪酶的组合发酵保留物。发酵在约90℃和约120°F之间的温度下进行。然后将发酵的渗余物蒸发至成品干燥的帕列美干酪中所需的固体含量，其通常为约18至约24％湿气。在蒸发步骤开始之前将凝结剂加入到发酵的滞留物中。蒸发优选在静止条件下在鼓式干燥器中进行。将巴马干酪从滚筒式干燥器中取出并转移至粉碎机，例如Fitz磨机，以提供磨碎的帕尔马干酪产品。然后将磨碎的帕尔马干酪与防粘材料和抗真菌材料混合，然后在包装之前进行消费者使用，无需进一步老化或固化。

7. 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.

8. 发明授权

US07560129B2 Manufacture of large cheese blocks having reduced moisture variability 有权
标题翻译：制造具有降低的水分变异性的大奶酪块
公开(公告)号：US07560129B2
公开(公告)日：2009-07-14
申请号：US11087981
申请日：2005-03-23
申请人： David Webb Mehnert , Divva Shree Reddy , Carie Lynn Wolters
发明人： David Webb Mehnert , Divva Shree Reddy , Carie Lynn Wolters
IPC分类号： A23C19/00
CPC分类号： A23C19/072 , A23C19/064
摘要： The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end, are provided. The discharge end of the tube is positioned at an approximately central axial location of the container. Cheese curd is introduced into the container, and the tube via its fill end. Then, a chilled brine is introduced into the tube via its fill end to mix with curd therein. Preferably, the chilled brine has a salt content which approximately matches the salt content of the moisture phase of the cheese curd. The tube is removed from the cheese curd in the container. The cheese curd is pressed into a curd mass, and then cooled, and thereafter cured, providing a cheese block having reduced moisture variability.
摘要翻译：本发明涉及制备具有降低的水分变异性的干酪块的方法。提供具有底部和侧壁的散装容器以及具有填充端和相对放电端的管。管的排出端定位在容器的大致中心的轴向位置处。奶酪凝乳被引入容器中，管通过其填充端。然后，将冷冻的盐水通过其填充端引入管中以与其中的凝乳混合。优选地，冷冻的盐水具有与干酪凝乳的水分相的盐含量近似匹配的盐含量。将管从容器中的奶酪凝乳中取出。将乳酪凝乳压制成凝乳块，然后冷却，然后固化，提供具有降低的水分变异性的奶酪块。

9. 发明授权

US06426102B1 Shredded cheese 失效
标题翻译：切碎的奶酪
公开(公告)号：US06426102B1
公开(公告)日：2002-07-30
申请号：US09618514
申请日：2000-07-18
申请人： Lowell Isom , David Webb Mehnert , Nicole Grabowski
发明人： Lowell Isom , David Webb Mehnert , Nicole Grabowski
IPC分类号： A23L130
CPC分类号： A23C19/086 , A23C19/0921
摘要： A method of making flavorful, organoleptically pleasing, non-agglomerating, shredded natural cheese containing one or more nutritional supplements is provided. The method includes the steps of: (1) shredding a natural cheese to form pieces; (2) adding a nutritional supplement nutritional supplement comprising calcium sulfate dihydrate to the shredded cheese to form a mixture; (3) blending the mixture to achieve an essentially homogenous shredded cheese; and (4) packaging the essentially homogenous shredded cheese; wherein the calcium sulfate dihydrate is added in an amount sufficient to provide nutritionally supplementation and to provide non-agglomerating properties. The nutritional supplement of this invention allows preparation of shredded cheeses containing significantly reduced levels of conventional anti-caking agents while still maintaining the desired non-agglomerating properties. In some cases, conventional anti-caking agents are essentially eliminated.
摘要翻译：提供了一种制备含有一种或多种营养补充剂的美味，感觉令人愉快的非团聚的切碎天然干酪的方法。该方法包括以下步骤：（1）将天然干酪切碎成片; （2）向切碎的干酪中加入包含硫酸钙二水合物的营养补充剂营养补充剂以形成混合物; （3）混合混合物以实现基本均匀的切碎的干酪; 和（4）包装基本均匀的切碎的干酪; 其中加入的硫酸钙二水合物的量足以提供营养补充和提供非团聚性质。本发明的营养补充剂允许制备含有显着降低的常规抗结块剂水平的切碎的奶酪，同时仍保持所需的非聚集性质。在一些情况下，基本上消除了常规的抗结块剂。

10. 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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