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1. 发明申请

US20160316776A1 A METHOD AND A SYSTEM FOR PRODUCING SEMI-HARD CHEESE 审中-公开
标题翻译：一种用于生产半硬木的方法和系统
公开(公告)号：US20160316776A1
公开(公告)日：2016-11-03
申请号：US14902497
申请日：2014-07-03
申请人： TETRA LAVAL HOLDINGS & FINANCE S.A.
发明人： Harrie Spijkerman
IPC分类号： A23C19/068 , G01N33/04 , A23C19/05
CPC分类号： A23C19/0688 , A23C19/02 , A23C19/05 , A23C19/06 , G01N33/04
摘要： A method for controlling weight and moisture content in cheese production comprises determining a concentration and/or curd particle size distribution of curd particles in a curd and whey mixture, dosing a volume of curd and whey mixture into a mould provided with openings for letting whey through, but retaining curd particles, wherein the dosing is adapted such that the volume of curd and whey mixture comprises a preset volume of curd particles by taking into account the concentration of curd particles, measuring a volume of curd and whey mixture retained in the mould and/or a volume of whey let through the openings in the mould, and providing information on the volume of mixture of curd and whey mixture retained in the mould and/or the volume of whey let through the openings in the mould for adjusting the concentration of curd particles in the curd and whey mixture.
摘要翻译：用于控制干酪生产中的重量和水分含量的方法包括测定凝乳和乳清混合物中的凝乳颗粒的浓度和/或凝乳粒度分布，将一定体积的凝乳和乳清混合物投入到具有用于使乳清通过的开口的模具中但保留凝乳颗粒，其中调配剂使得凝乳和乳清混合物的体积通过考虑凝乳颗粒的浓度，测量保留在模具中的凝乳体积和乳清混合物的体积而包含预设体积的凝乳颗粒，以及 /或一定量的乳清通过模具中的开口，并提供关于保留在模具中的凝乳和乳清混合物的混合物的体积和/或通过模具中的开口的乳清体积的信息，以调节浓度凝乳中的凝乳颗粒和乳清混合物。

2. 发明授权

US09242789B2 Process for foil ripening of cheese 有权
公开(公告)号：US09242789B2
公开(公告)日：2016-01-26
申请号：US12682657
申请日：2008-10-12
申请人： Marnix Van Gurp , Corstiaan Johannes Hooft , Josien Krijgsman , Alexander Antonius Marie Stroeks
发明人： Marnix Van Gurp , Corstiaan Johannes Hooft , Josien Krijgsman , Alexander Antonius Marie Stroeks
IPC分类号： B65D85/76 , B65D85/00 , A23C19/16 , B65B25/06
CPC分类号： A23C19/14 , A23C19/0688 , A23C19/166 , B65B25/06 , B65D85/70 , B65D85/76 , Y10T428/1397
摘要： The present invention relates to a process for preparing foil-ripened cheese comprising (i) introducing cheese after brining into a cheese-aging packaging containing an opening for receiving cheese, (ii) closing the packaging, and (iii) ripening the cheese, wherein the cheese-aging packaging comprises a thermoplastic, monolithic film and the closed cheese-aging packaging has a water vapor transmission rate of at least 10 g/m2/24 hours at 10° C. and 85% relative humidity and an oxygen permeability of at most 100 cm3/m2/24 hours/atm at 10° C. and 85% relative humidity.

3. 发明申请

US20140134292A1 PRODUCTION OF CHEESE WITH S. THERMOPHILUS 审中-公开
标题翻译：与S.热带植物的生产
公开(公告)号：US20140134292A1
公开(公告)日：2014-05-15
申请号：US14112892
申请日：2012-01-12
申请人： Lars Wexoe Petersen
发明人： Lars Wexoe Petersen
IPC分类号： A23C19/032 , A23C19/076 , C12R1/46
CPC分类号： A23C19/076 , A23C9/13 , A23C19/032 , A23C19/0323 , A23C19/051 , A23C19/054 , A23C19/068 , A23C19/0684 , A23C19/0688 , A23C19/072 , A23Y2240/75 , C12N1/20 , C12R1/46
摘要： The present invention provides methods, compositions, and systems for producing cheese with S. thermophilus and a urease inhibitor, and for producing cottage cheese with S. thermophilus that is partially or completely deficient in its ability to release ammonia from urea. The present invention also provides methods, compositions, and systems for reducing the amount of open texture (e.g., slits, cracks, or fractures) in gassy cheeses, such as cheddar cheese.
摘要翻译：本发明提供了用嗜热链球菌和脲酶抑制剂生产奶酪的方法，组合物和系统，以及用嗜热链球菌生产山羊奶酪，其部分或完全缺乏其从尿素中释放氨的能力。本发明还提供了用于减少诸如切达干酪之类的高档奶酪中的开放纹理（例如狭缝，裂缝或裂缝）的量的方法，组合物和系统。

4. 发明申请

US20060110518A1 Unique method of baking Parmesan cheese and creating a variety of resulting products 审中-公开
标题翻译：烘焙巴马干酪的独特方法，并创造出各种各样的产品
公开(公告)号：US20060110518A1
公开(公告)日：2006-05-25
申请号：US10996556
申请日：2004-11-23
申请人： Patrick Thompson
发明人： Patrick Thompson
IPC分类号： A23C19/00
CPC分类号： A23C19/0688 , A23C19/086 , A23C2250/10
摘要： This invention is directed toward a new snack food made from Parmesan cheese, and a method of making the same. The invention teaches a baking process by which Parmesan cheese is baked within a specific temperature range for a specified period of time. The resulting product can then be eaten as al low-fat snack, or molded into plates, bowls and other eating dishes, thereby creating edible dishes from which other food can be eaten.
摘要翻译：本发明涉及一种由巴马干酪制成的新型小吃食品及其制造方法。本发明教导了在特定温度范围内将帕尔马干酪烘烤规定时间的烘烤过程。然后将所得产品作为低脂肪小吃食用，或模制成板，碗和其他食物，从而制造可食用的其他食物的可食用食品。

5. 发明申请

US20010041204A1 Method for preparing a cheese having a closed rind and a virtually blind structure 有权
标题翻译：用于制备具有闭合皮和实际上是盲目结构的奶酪的方法
公开(公告)号：US20010041204A1
公开(公告)日：2001-11-15
申请号：US09733930
申请日：2000-12-12
发明人： Jan Zantinge
IPC分类号： A23L003/36 , A23P001/00 , A23C003/00
CPC分类号： A23C19/06 , A23C19/0688
摘要： A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more.
摘要翻译：一种用于制备具有闭合外皮的干酪的方法，其中新鲜颗粒凝乳在奶酪压制模具中经受压制处理，直到形成外皮并且已经实现了奶酪中所需的水分含量。在传统压制之前，首先将凝乳预先排干，然后将预先排干的凝乳部分倒入干酪压模中。然后在短暂的初始压制程序中对凝乳部分进行处理，以获得干酪挤压模具中的干酪的盲目结构，以达到大致恒定的真空深度约为95％以上的真空处理。

6. 发明授权

US5846579A Hard cheese having greater resilience and a fuller flavor 失效
标题翻译：硬芝士具有更强的弹性和更丰满的味道
公开(公告)号：US5846579A
公开(公告)日：1998-12-08
申请号：US633795
申请日：1996-04-18
申请人： Claes-Goran Hagerman , Katarina Lindberg
发明人： Claes-Goran Hagerman , Katarina Lindberg
IPC分类号： A23C19/05 , A23C19/068 , A23C19/093 , A23C19/055
CPC分类号： A23C19/054 , A23C19/0688 , A23C19/093
摘要： Hard cheese containing gelatin, as well as a method for making it, is disclosed. The method comprises the steps of adding a starter culture to milk, ripening the milk, adding rennet, breaking the resulting coagel to curd, agitating the curd, drawing off whey and pressing the curd, either before or after the drawing-off of whey, and then shaping and ripening the curd. The method is distinguished by adding gelatin a) to the milk before the addition of rennet, or b) to the curd after the whey has been wholly or partly drawn off in the making of granular-eyed cheese.
摘要翻译： PCT No.PCT / SE94 / 00993 Sec。 371日期：1996年4月18日 102（e）日期1996年4月18日PCT 1994年10月21日PCT PCT。公开号WO95 / 10945 PCT 日期：1995年04月27日披露含有明胶的干酪以及其制造方法。该方法包括以下步骤：将乳发酵培养物加入乳中，加入乳白蛋白，加入凝乳酶，在乳清抽出之前或之后加入凝乳酶，破碎所得的醋酸凝乳，搅拌凝乳，抽出乳清并挤压凝乳，然后塑造和熟化凝乳。该方法的特征在于，在加入凝乳酶之前，将牛奶加入明胶a），或b）在乳状液完全或部分脱落后制成颗粒状乳酪中的凝乳上。

7. 发明授权

US4039695A Compacted grated cheese 失效
标题翻译：压实的格子
公开(公告)号：US4039695A
公开(公告)日：1977-08-02
申请号：US625929
申请日：1975-10-28
申请人： John D. Johnson
发明人： John D. Johnson
IPC分类号： A01J27/04 , A23C19/068 , A23C19/086 , A23C19/14 , A01J27/00
CPC分类号： A23C19/086 , A01J27/04 , A23C19/0688 , A23C2250/20
摘要： Hard grated cheese is comminuted to provide a grated cheese product. The grated cheese product is then subjected to pressure to provide a compact of grated cheese which may be readily packaged and stored. The compact is easily crumbled by hand to provide a grated cheese product for use when desired.

8. 发明授权

US2494636A Emmenthaler cheese 失效
标题翻译： Emmenthaler奶酪
公开(公告)号：US2494636A
公开(公告)日：1950-01-17
申请号：US67708346
申请日：1946-06-15
申请人： KRAFT FOODS CO
发明人： STINE JAMES B
IPC分类号： A23C19/032 , A23C19/068 , A23C19/16
CPC分类号： A23C19/0688 , A23C19/0321 , A23C19/163

9. 发明公开

US20230292779A1 BYPASSING CURD-WASH IN CONTINENTAL CHEESE MAKING 审中-公开
公开(公告)号：US20230292779A1
公开(公告)日：2023-09-21
申请号：US17927126
申请日：2021-05-28
申请人： Chr. Hansen A/S
发明人： Mia Ryssel , Thomas Baek Pedersen , Peter Beierholm Poulsen , Sebastien Roustel
IPC分类号： A23C19/032 , A23C19/068
CPC分类号： A23C19/0323 , A23C19/0688 , A23Y2240/41 , A23Y2240/75
摘要： The present invention relates to compositions and methods for producing continental cheese in a non-wash process.

10. 发明申请

US20170325472A1 NOVEL CHEESE AND METHOD FOR PRODUCING THE SAME 审中-公开
公开(公告)号：US20170325472A1
公开(公告)日：2017-11-16
申请号：US15665927
申请日：2017-08-01
申请人： MEGMILK SNOW BRAND CO., LTD.
发明人： Aiko OHMACHI , Hiroaki MATSUYAMA , Yoshikazu MORITA , Yuko ISHIDA , Takayuki NARA , Ken KATO , Atsushi SERIZAWA , Hiroshi UENO , Hiroshi URAZONO
IPC分类号： A23C19/09 , A23L33/18 , A61K38/57 , A61K38/46
CPC分类号： A23C19/09 , A23C19/053 , A23C19/0688 , A23C19/082 , A23L33/18 , A23V2002/00 , A23V2200/00 , A23V2200/306 , A23V2250/55 , A61K35/20 , A61K38/465 , A61K38/57 , C12Y301/27
摘要： The invention relates to a cheese includes angiogenin and/or angiogenin hydrolysate in an amount of 6.5 mg/100 g to 160 mg/100 g, and cystatin and/or cystatin hydrolysate in the mass ratio to the angiogenin and/or angiogenin hydrolysate of 0.02 to 1.6.

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