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1. 发明授权

US08425626B2 Method for processing molasses 有权
标题翻译：糖蜜处理方法
公开(公告)号：US08425626B2
公开(公告)日：2013-04-23
申请号：US12572898
申请日：2009-10-02
申请人： Roland Cloidt , Hanno Lehmann
发明人： Roland Cloidt , Hanno Lehmann
IPC分类号： B01D9/00
CPC分类号： C12P7/08
摘要： A method of processing residual molasses from a procedure for the production of lactose from whey permeate. From this molasses, a mineral diminished component is extracted, concentrated, crystallized and therefrom a crystallized phase is separated.
摘要翻译：从乳清渗透物生产乳糖的方法中处理残留糖蜜的方法。从该糖蜜中，提取矿物质减少的组分，浓缩，结晶并从中分离结晶相。

2. 发明申请

US20110081695A1 METHOD FOR PROCESSING MOLASSES 有权
标题翻译：处理魔法的方法
公开(公告)号：US20110081695A1
公开(公告)日：2011-04-07
申请号：US12572898
申请日：2009-10-02
申请人： Roland Cloidt , Hanno Lehmann
发明人： Roland Cloidt , Hanno Lehmann
IPC分类号： C12P7/02 , C07C35/00
CPC分类号： C12P7/08
摘要： A method of processing residual molasses from a procedure for the production of lactose from whey permeate. From this molasses, a mineral diminished component is extracted, concentrated, crystallized and therefrom a crystallized phase is separated.
摘要翻译：从乳清渗透物生产乳糖的方法中处理残留糖蜜的方法。从该糖蜜中，提取矿物质减少的组分，浓缩，结晶并从中分离结晶相。

3. 发明授权

US4957751A Method of producing rennet cheese from raw milk 失效
标题翻译：从生牛奶生产雷朋乳酪的方法
公开(公告)号：US4957751A
公开(公告)日：1990-09-18
申请号：US377511
申请日：1989-07-10
申请人： Hanno Lehmann , Iloi Wasen , Hubert Pointurier
发明人： Hanno Lehmann , Iloi Wasen , Hubert Pointurier
IPC分类号： A23C19/076 , A23C9/15 , A23C19/05 , A23C21/02
CPC分类号： A23C9/1512 , A23C19/053
摘要： A method of producing rennet cheese from raw milk, wherein raw milk is standardized, a biological reaction is terminated, a precipitant and cultures are added, cheese mass is separated from whey, and denatured cheese fines are removed from the whey by separation or decantation. The cheese fines are biologically acidified in whey or water, the denatured proteins are removed from the whey or water, the denatured proteins are removed from the whey by separation or decantation, whereby the major proportion of the detrimental calcium is removed along with the separated liquid, the fines are suspended in water or whey, the suspension is warmed for 5 to 10 minutes at 40.degree. to 60.degree. C., the pH is adjusted to form 6.5 to 7.0 and with a 10% neutralization agent, the material is heated to from 80.degree. to 90.degree. C. for 1 to 5 minutes, and the product is returned to the raw milk or added to other dairy products to increase the protein content or the proportion of dry mass.
摘要翻译：一种从原料乳生产凝乳酶乳酪的方法，其中生奶被标准化，终止生物反应，加入沉淀剂和培养物，乳清块从乳清分离，并通过分离或倾析从乳清中除去变性干酪细粒。奶酪细粉在乳清或水中生物酸化，从乳清或水中除去变性蛋白质，通过分离或倾析从乳清中除去变性的蛋白质，从而将有害的钙的主要部分与分离的液体一起除去，将细粉悬浮在水或乳清中，将悬浮液在40〜60℃下加热5〜10分钟，将pH调节至6.5〜7.0，用10％中和剂加热至从80℃至90℃1〜5分钟，将产品返回生奶或加入其他乳制品中以增加蛋白质含量或干质量比例。

4. 发明授权

US4924769A Device for manufacturing butter 失效
标题翻译：黄油制造设备
公开(公告)号：US4924769A
公开(公告)日：1990-05-15
申请号：US333823
申请日：1989-04-04
申请人： Hanno Lehmann , Arnold Uphus , Johannes Kreimer
发明人： Hanno Lehmann , Arnold Uphus , Johannes Kreimer
IPC分类号： A23C15/02 , A01J15/08 , A01J15/12
CPC分类号： A01J15/12
摘要： A method of and device for manufacturing butter. A continuous-operation mechanical churn has at least one butter-making cylinder, a buttermilk extractor, and at least one squeeze-off. Once most of the buttermilk has been extracted, fragments chopped from a block of stored butter or pure fat are accordingly introduced into the remaining mass of grain and blended with it in one of the squeeze-offs and a homogeneous billet of butter is shaped out of the mixture. At least one chopper is accordingly associated with each block of butter or fat and located above the squeeze-off that is upstream in terms of the direction that the mass of grain moves in, and the chopper has a device for advancing the block that is being chopped from.
摘要翻译：黄油的制造方法和装置。连续操作的机械搅拌器具有至少一个奶油瓶，酪乳提取器和至少一个挤压。一旦大部分的酪乳已被提取，碎片从一块储存的黄油或纯脂肪切碎，因此被引入剩余的颗粒中并与其混合在一个挤压中，并且均匀的黄油坯形成混合物。因此，至少一个切碎机与每个黄油块或脂肪块相关联，并且位于挤压的上方，在颗粒质量移动的方向上是上游的，并且斩波器具有用于推进块的装置切碎

5. 发明授权

US4820539A Method of making butter 失效
标题翻译：制作黄油的方法
公开(公告)号：US4820539A
公开(公告)日：1989-04-11
申请号：US96693
申请日：1987-09-14
申请人： Hanno Lehmann , Werner Vennewald , Wolfram Hoffmann
发明人： Hanno Lehmann , Werner Vennewald , Wolfram Hoffmann
IPC分类号： A01J15/12 , A23C15/02 , A23C15/06
CPC分类号： A01J15/12 , A23C15/02
摘要： A defined amount of a product containing concentrated non-fat dry substance is supplied in such a way that the content of non-fat dry substance in the butter is adjusted to the maximum permissible level during the buttering process.
摘要翻译：供应含有浓缩的非脂肪干物质的产品的定义量，使得在黄油过程中将黄油中的非脂肪干物质的含量调节至最大允许水平。

6. 发明授权

US08920861B2 Process for obtaining a constituent from whey protein concentrate 有权
标题翻译：从乳清蛋白浓缩物中获得成分的方法
公开(公告)号：US08920861B2
公开(公告)日：2014-12-30
申请号：US14003628
申请日：2012-03-07
申请人： Hanno Lehmann
发明人： Hanno Lehmann
IPC分类号： A23J1/20 , A23C9/142
CPC分类号： A23J1/205 , A23C9/1425 , A23V2002/00 , A23V2250/54252 , A23V2300/34
摘要： For increasing the yield, a process for obtaining a constituent from whey protein concentrate by microfiltration (4) provides for separating from the retentate stream from the microfiltration (4) a reduced-fat substream (14) in two stages (5.1, 5.2) and recirculating it to microfiltration (4).
摘要翻译：为了提高产量，通过微量过滤（4）从乳清蛋白浓缩物获得成分的方法（4）提供了从微滤（4）的渗余物流中分离出两个阶段（5.1,5.2）的减脂子流（14）和再循环到微量过滤（4）。

7. 发明申请

US20140106044A1 Process for Obtaining a Constituent from Whey Protein Concentrate 有权
标题翻译：从乳清蛋白浓缩物中获得成分的方法
公开(公告)号：US20140106044A1
公开(公告)日：2014-04-17
申请号：US14003628
申请日：2012-03-07
申请人： Hanno Lehmann
发明人： Hanno Lehmann
IPC分类号： A23J1/20
CPC分类号： A23J1/205 , A23C9/1425 , A23V2002/00 , A23V2250/54252 , A23V2300/34
摘要： For increasing the yield, a process for obtaining a constituent from whey protein concentrate by microfiltration (4) provides for separating from the retentate stream from the microfiltration (4) a reduced-fat substream (14) in two stages (5.1, 5.2) and recirculating it to microfiltration (4).
摘要翻译：为了提高产量，通过微量过滤（4）从乳清蛋白浓缩物获得成分的方法（4）提供了从微滤（4）的渗余物流中分离出两个阶段（5.1,5.2）的减脂子流（14）和再循环到微量过滤（4）。

8. 发明授权

US5017396A Method of centrifuging cheese milk 失效
标题翻译：离心奶酪的方法
公开(公告)号：US5017396A
公开(公告)日：1991-05-21
申请号：US445566
申请日：1989-12-04
申请人： Hanno Lehmann , Karl-Heinz Zettier
发明人： Hanno Lehmann , Karl-Heinz Zettier
IPC分类号： A47J9/00 , A01J11/00 , A23C7/04 , B04B1/08
CPC分类号： A23C7/046 , B04B1/08 , A23C2210/256
摘要： A method of centrifuging cheese milk that involves skimming it in a self-emptying centrifuge, returning some of the separated cream to the skim milk to adjust it to the desired level of fat, and centrifuging it again to precipitate microorganisms and dirt particles. The method uses only one centrifuge. The raw milk is preliminarily simmed down to a desired fat content in one section of a separation space, the accordingly standardized milk is forwarded to the periphery of another section of the separation space, where it is purified of microorganisms and dirt while flowing radially inward through the section, and the standardized and purified milk is extracted from the processing space inside the centrifuge by w ay of a peeler.
摘要翻译：一种离心奶酪的方法，其包括在自排空离心机中将其清除，将一些分离的奶油返回到脱脂乳中以将其调节至期望的脂肪水平，并再次离心以沉淀微生物和污垢颗粒。该方法仅使用一台离心机。将原料乳预先在分离空间的一个部分中被模拟成所需的脂肪含量，因此标准化的奶被送到分离空间的另一部分的周边，在那里它被微生物和污物净化，同时径向向内流过通过剥皮机从离心机内的处理空间中提取出该部分和标准化的纯化牛奶。

9. 发明授权

US4897279A Method of dephospholipidating whey 失效
标题翻译：去磷脂化乳清的方法
公开(公告)号：US4897279A
公开(公告)日：1990-01-30
申请号：US295420
申请日：1989-01-10
申请人： Hanno Lehmann , Iloi Wasen
发明人： Hanno Lehmann , Iloi Wasen
IPC分类号： A23C7/04 , A23C21/00
CPC分类号： A23C7/046 , A23C21/00 , A23C2210/258
摘要： A method of dephospholipidating whey to separate the lipoproteins out of it and/or decrease its residual fat content by adding calcium to the whey, heating it and keeping it hot to aggregate the lipoproteins, and then centrifuging it. The pH of the whey is increased before it is heated by adding sodium-hydroxide solution, and the calcium is not added until after the whey is heated.
摘要翻译：通过向乳清中加入钙，加热并保持其热聚集脂蛋白，然后将其离心，从而使乳清脱脂脂肪分离出脂蛋白和/或降低其残留脂肪含量的方法。在通过加入氢氧化钠溶液加热之前，乳清的pH值增加，直到乳清加热后才加入钙。

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