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1. 发明申请

US20180092373A1 METHODS AND SYSTEMS FOR GENERATING A STERILIZED HUMAN MILK PRODUCT 审中-公开
公开(公告)号：US20180092373A1
公开(公告)日：2018-04-05
申请号：US15723936
申请日：2017-10-03
申请人： IMB Inc.
发明人： Glenn W. Snow , Laura Salter
IPC分类号： A23C9/20 , A23L3/16
CPC分类号： A23C9/206 , A23C3/033 , A23C2210/256 , A23L3/16 , A23V2002/00
摘要： Systems and methods for generating a sterilized human milk product from raw human milk, and sterilized human milk product compositions obtained thereby, are provided. The method includes sterilizing the milk using a countercurrent heating process. The temperature of the milk is raised to a target temperature for a duration of time that is refined to provide a sterilized human milk product with low overall bioburden while also maintaining nutritional quality. As such, the sterilized milk product is suitable for ingestion by premature infants.

2. 发明授权

US3058833A Method of pasteurizing 失效
标题翻译：巴氏消毒法
公开(公告)号：US3058833A
公开(公告)日：1962-10-16
申请号：US85558359
申请日：1959-11-27
申请人： PAUL SIMONART
发明人： PAUL SIMONART
IPC分类号： A23C3/033 , A23C7/04 , B04B1/00 , B04B1/02
CPC分类号： B04B1/00 , A23C3/033 , A23C7/046 , A23C2210/256 , B04B1/02

3. 发明申请

US20130302492A1 Process for the Production of Cheese Milk (II) 审中-公开
标题翻译：奶酪生产工艺（二）
公开(公告)号：US20130302492A1
公开(公告)日：2013-11-14
申请号：US13891611
申请日：2013-05-10
申请人： DMK DEUTSCHES MILCHKONTOR GMBH
发明人： Sven-Rainer Doring
IPC分类号： A23C9/142
CPC分类号： A23C9/142 , A23C3/03 , A23C7/046 , A23C9/1422 , A23C19/05 , A23C2210/252 , A23C2210/256
摘要： A process for the production of cheese milk is suggested, wherein (a) solids are removed from raw milk in a cold condition, (b) the resulting intermediate is skimmed, (c) the skimmed milk such obtained is subjected to microfiltration at a temperature in the range of from 5 to 25° C., (d) the resulting permeate is adjusted to yield the desired fat. content by adding an amount of cream that was separated in step (b), and the standardized milk such obtained is, and (e) pasteurized in a final step.
摘要翻译：提出了一种生产奶酪乳的方法，其中（a）在寒冷条件下从生奶中除去固体，（b）将所得中间体脱脂，（c）将得到的脱脂乳在温度下进行微量过滤在5至25℃的范围内，（d）调节所得的渗透物以产生所需的脂肪。通过添加在步骤（b）中分离出的量的奶油，并且所得到的标准奶，和（e）在最终步骤中巴氏消毒。

4. 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。

5. 发明授权

US3525629A Sterilization of milk 失效
标题翻译：奶粉灭菌
公开(公告)号：US3525629A
公开(公告)日：1970-08-25
申请号：US3525629D
申请日：1965-10-29
申请人： CORNELL RES FOUNDATION INC
发明人： KOSIKOWSKI FRANK V
IPC分类号： A23C3/03 , A23C7/04 , A23C3/00
CPC分类号： A23C7/046 , A23C3/03 , A23C2210/256

6. 发明申请

US20130302491A1 Process for the Production of Cheese Milk 有权
标题翻译：奶酪生产工艺
公开(公告)号：US20130302491A1
公开(公告)日：2013-11-14
申请号：US13891579
申请日：2013-05-10
申请人： DMK Deutsches Milchkontor GmbH
发明人： Sven-Rainer Döring
IPC分类号： A23C9/142
CPC分类号： A23C9/142 , A23C3/03 , A23C7/046 , A23C9/1422 , A23C19/05 , A23C2210/252 , A23C2210/256
摘要： A process for the production of cheese milk is suggested, wherein (a) raw milk is subjected to heat treatment, (b) solids are removed from the heat-treated product, (c) the resulting intermediate is skimmed, (d) the skimmed milk such obtained is subjected to microfiltration, and (e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is (f) pasteurized in a final step.
摘要翻译：提出了生产奶酪乳的方法，其中（a）对生奶进行热处理，（b）从热处理产物中除去固体，（c）将所得中间体脱脂，（d）脱脂将得到的乳液进行微滤，（e）通过添加一定量的步骤（c）中分离的乳膏将所得到的渗透物调节至所需的脂肪含量，所得到的标准化奶（f）在最终的巴氏杀菌步。

7. 发明授权

US5683733A Plant and a method of treating milk 失效
标题翻译：植物和处理牛奶的方法
公开(公告)号：US5683733A
公开(公告)日：1997-11-04
申请号：US545817
申请日：1996-02-28
申请人： Erik Krabsen , Niels Ottosen , Lisbeth Knarrenborg
发明人： Erik Krabsen , Niels Ottosen , Lisbeth Knarrenborg
IPC分类号： A23C3/033 , A23C7/04 , A23C9/142 , A01J11/00 , A23C9/00
CPC分类号： A23C3/033 , A23C7/046 , A23C9/1422 , A23C2210/208 , A23C2210/254 , A23C2210/256
摘要： A plant and a method of treating milk so as to obtain milk with a low content of spores and bacteria. In a centrifugation unit (4) the milk is separated into a cream fraction (CR) and a skim-milk fraction. The skim-milk fraction is separated in a microfiltration unit (8) into a spore and bacteria-containing retentate (R) and a permeate (P) with a low content of spores and bacteria. The cream fraction (CR) is sterilized in a sterilizing unit (16), and the sterilized cream (STCR) or a portion thereof is mixed with the permeate (P) into standardized milk. The retentate is recirculated to the centrifugation unit (4) which is of the type separating the material into the cream fraction (CR), the skim-milk fraction (SM), and furthermore a sludge fraction (SL). The plant and the method ensure a high microfiltration capacity and the cheese formation properties of the milk is maintained.
摘要翻译： PCT No.PCT / DK94 / 00190 Sec。 371日期1996年2月28日 102（e）日期1996年2月28日PCT 1994年5月11日PCT公布。第WO94 / 26121号公报日期1994年11月24日一种植物和一种处理牛奶的方法，以获得低含量孢子和细菌的牛奶。在离心单元（4）中，将乳分离成奶油级分（CR）和脱脂乳级分。将脱脂乳馏分在微滤单元（8）中分离成具有低含量孢子和细菌的孢子和含细菌的滞留物（R）和渗透物（P）。将奶油馏分（CR）在灭菌单元（16）中灭菌，将灭菌的奶油（STCR）或其一部分与渗透物（P）混合成标准化的乳。将渗余物再循环到离心单元（4），该分离单元是将材料分离成奶油馏分（CR），脱脂乳馏分（SM）以及进一步污泥馏分（SL）的类型。植物和方法确保了高的微滤能力，并保持了牛奶的奶酪形成性能。

8. 发明授权

US3217982A Apparatus for the sterilization of liquids 失效
标题翻译：液体灭菌装置
公开(公告)号：US3217982A
公开(公告)日：1965-11-16
申请号：US76784058
申请日：1958-10-17
申请人： WESTFALIA SEPARATOR AG
发明人： WILHELM WILSMANN , KARL MEIS
IPC分类号： A23C7/04 , A23L3/015
CPC分类号： A23C7/046 , A23C2210/256 , A23L3/015

9. 发明授权

US11925188B2 Cultured dairy products and method of preparation 有权
公开(公告)号：US11925188B2
公开(公告)日：2024-03-12
申请号：US16013224
申请日：2018-06-20
申请人： General Mills, Inc.
发明人： Jerry L Fultz , Jose Antonio Maldonado , Maeve C Murphy , Shannyn Stuart
IPC分类号： A23C9/12 , A23C3/02 , A23C9/00 , A23C9/13 , A23C9/142
CPC分类号： A23C9/1223 , A23C3/02 , A23C9/005 , A23C9/1307 , A23C9/1422 , A23C2210/256 , A23V2002/00 , A23V2250/5424 , A23V2250/612
摘要： A method for preparing a cultured dairy product comprising: blending water, ultra-filtered milk and other ingredients to form a blended milk containing about 1.6% lactose, about 3.9% protein and about 0.8% fat; culturing the blended milk by adding a starter culture and fermenting the blended milk to produce a cultured dairy product; and processing the cultured dairy product with only mechanical steps to form a finished cultured dairy product containing less than 4% total sugar and less than 0.1% lactose.

10. 发明授权

US09167827B2 Process for the production of cheese milk 有权
标题翻译：奶酪生产工艺
公开(公告)号：US09167827B2
公开(公告)日：2015-10-27
申请号：US13891579
申请日：2013-05-10
申请人： DMK Deutsches Milchkontor GmbH
发明人： Sven-Rainer Döring
IPC分类号： A23C3/02 , A23C9/142 , A23C3/03 , A23C7/04 , A23C19/05
CPC分类号： A23C9/142 , A23C3/03 , A23C7/046 , A23C9/1422 , A23C19/05 , A23C2210/252 , A23C2210/256
摘要： A process for the production of cheese milk is suggested, wherein (a) raw milk is subjected to heat treatment, (b) solids are removed from the heat-treated product, (c) the resulting intermediate is skimmed, (d) the skimmed milk such obtained is subjected to microfiltration, and (e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is (f) pasteurized in a final step.
摘要翻译：提出了生产奶酪乳的方法，其中（a）对生奶进行热处理，（b）从热处理产物中除去固体，（c）将所得中间体脱脂，（d）脱脂将得到的乳液进行微滤，（e）通过添加一定量的步骤（c）中分离的乳膏将所得到的渗透物调节至所需的脂肪含量，所得到的标准化奶（f）在最终的巴氏杀菌步。

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