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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

US06589580B1 Method and apparatus for application of surface treatment to food products 有权
标题翻译：用于食品表面处理的方法和装置
公开(公告)号：US06589580B1
公开(公告)日：2003-07-08
申请号：US09304329
申请日：1999-05-03
申请人： Hiren H. Thakar , John M. Arnold
发明人： Hiren H. Thakar , John M. Arnold
IPC分类号： A23C1911
CPC分类号： A23C19/11 , A01J27/005 , A01J27/02 , A23B4/26 , A23B7/158 , A23B9/32 , A23L3/3454 , Y02A40/946
摘要： A method and apparatus for applying a material to food products in a high speed packaging line at a controlled rate in compliance with applicable food-handling equipment standards, preferably in a liquid spray, without immersion, wherein the rate of application is sufficient for efficacy of the material without resulting in transfer of unacceptable quantities of the material or carrier to adjacent line components. The invention is particularly useful for spray application of a liquid antimycotic agent to cheese chunks, at a regulated rate that provides a sufficient surface concentration to inhibit mold growth on the surfaces of the cheese chunks after extended periods of exposure to ambient air, without unacceptable transfer of residue to adjacent components in the packaging line. The invention is preferably employed in application of natamycin to cheese chunks wherein a disk spray system applies a suspension of natamycin in an aqueous saline solution. It has been found that mold growth on cheese chunks can be substantially inhibited by application of natamycin in accordance with the invention at levels as low as about 0.5 &mgr;g/cm2. In a preferred embodiment of the invention, the process applies an average surface concentration of about 1.0 or 1.1 &mgr;g/cm2 to ensure that an adequate concentration is applied over substantially the entire exterior surface.
摘要翻译：一种方法和装置，其以符合适用的食品处理设备标准，优选在液体喷雾中，以不受浸渍的速度，以受控的速率将材料施加到食品中，其中施用的速率足以用于该材料不会导致不可接受量的材料或载体转移到相邻的线路部件。本发明特别可用于将液体抗霉菌剂喷雾施用于奶酪块，其调节速率提供了足够的表面浓度，以在长时间暴露于环境空气之后，在奶酪块的表面上抑制霉菌生长而没有不可接受的转移的残留物到包装线中的相邻组分。本发明优选用于将那他霉素应用于奶酪块，其中盘喷雾系统将游霉素的悬浮液施加在盐水溶液中。已经发现，根据本发明的游霉素以低至约0.5m 2 / cm 2的水平可以基本上抑制奶酪块上的霉菌生长。在本发明的优选实施方案中，该方法应用约1.0或1.1mug / cm 2的平均表面浓度，以确保在基本上整个外表面上施加足够的浓度。

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