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1. 发明申请

US20140106029A1 DAIRY PRODUCT AND PROCESS 审中-公开
标题翻译：奶制品和工艺
公开(公告)号：US20140106029A1
公开(公告)日：2014-04-17
申请号：US14106457
申请日：2013-12-13
申请人： Fonterra Co-Operative Group Limited
发明人： Keith Johnston , Allan Main , Peter Dudley Elston , Peter Aaron Munro , Robert J. Buwalda
IPC分类号： A23C19/02
CPC分类号： A23C19/02 , A23C19/051 , A23C19/052 , A23C19/06 , A23C19/0684 , A23C19/082 , A23C2250/054
摘要： The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.
摘要翻译：本发明方法提供了一种制造干酪的新方法，其包括产生凝结物，其在串联连续流动过程中分解成小凝乳颗粒，将乳白色颗粒与乳清分离，随后加热和机械加工凝乳颗粒变成奶酪块。

2. 发明申请

US20130344198A1 DAIRY PRODUCT AND PROCESS 审中-公开
公开(公告)号：US20130344198A1
公开(公告)日：2013-12-26
申请号：US14015851
申请日：2013-08-30
申请人： Fontera Co-Operative Group Limited
发明人： Keith Johnston , Allan Main , Peter Dudley Elston , Peter Aaron Munro , Robert J. Buwalda
IPC分类号： A23C19/02
CPC分类号： A23C19/02 , A23C19/051 , A23C19/052 , A23C19/06 , A23C19/0684 , A23C19/082 , A23C2250/054
摘要： The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass.

3. 发明授权

US6098528A Block former 失效
标题翻译：块前者
公开(公告)号：US6098528A
公开(公告)日：2000-08-08
申请号：US889221
申请日：1997-07-08
申请人： Valentijn Eise Hoogland
发明人： Valentijn Eise Hoogland
IPC分类号： A23C19/05 , A01J25/11 , A01J25/12 , A01J11/06 , A01J25/00 , A23C19/02
CPC分类号： A01J25/12 , A01J25/112
摘要： A block former for the production of blocks of cheese, comprising an upright drainage column with a feed opening for curd particles at the upper end, a closed casing and a perforated inner tube. There is an annular space between the casing and the inner tube and a cutting-off device at the lower end for cutting off blocks of cheese. A discharge device is provided for discharging a cut-off block of cheese after a block forming cycle. A vacuum device is also provided for filling under reduced pressure the inner tube with curd particles via the feed opening and for creating a vacuum in the annular space. The column is divided into an upper and a lower part in such a manner that different pressures can prevail simultaneously in the upper and the lower part during any moment of a cycle.
摘要翻译：一种用于生产奶酪块的块形成器，包括：具有上端凝乳颗粒进料口的直立排水柱，封闭壳体和穿孔内管。外壳和内管之间有一个环形空间，下端有一个切断装置，用于切断奶酪块。提供一种排出装置，用于在块形成循环之后排出干酪切割块。还提供一种真空装置，用于通过进料口在减压下填充具有凝乳颗粒的内管，并在环形空间中产生真空。该列被分成上部和下部，使得在一个循环的任何时刻，在上部和下部中同时存在不同的压力。

4. 发明授权

US5914259A Production of aminopeptidases form aspergillus niger 失效
标题翻译：氨基肽酶的生产形成黑曲霉
公开(公告)号：US5914259A
公开(公告)日：1999-06-22
申请号：US776484
申请日：1997-01-30
申请人： Laurent Chevalet , Jerome Souppe , Joel De Leseleuc , Jacky Brunet , Martinus J.M. Warmerdam
发明人： Laurent Chevalet , Jerome Souppe , Joel De Leseleuc , Jacky Brunet , Martinus J.M. Warmerdam
IPC分类号： A21D8/04 , A23C19/02 , A23C19/032 , A23J3/34 , A23L29/00 , C12N1/00 , C12N9/48 , C12N9/50 , C12R1/685 , C12N9/62
CPC分类号： C12Y304/11011 , A21D8/042 , A23C19/0328 , A23J3/34 , C12N9/48
摘要： Aminopeptidases originating from Aspergilli niger are disclosed, which can be produced in a fermentation broth or a liquid concentrate thereof substantially free of endoprotease. Such aminopeptidases may be advantageously employed in the food industry, e.g. in the preparation of bread doughs or cheese.
摘要翻译： PCT No.PCT / EP96 / 02278第 371日期1997年1月30日 102（e）日期1997年1月30日PCT提交1996年5月24日PCT公布。第WO96 / 38549号公报日本1996年12月5日公开了源自黑曲霉的小肽酶，其可以在基本上不含内切蛋白酶的发酵液或液体浓缩物中生产。这样的氨基肽酶可以有利地用于食品工业，例如，在制作面包面团或奶酪时。

5. 发明授权

US5701809A Plant for continuously processing cheese mass 失效
标题翻译：植物连续加工奶酪块
公开(公告)号：US5701809A
公开(公告)日：1997-12-30
申请号：US624421
申请日：1996-04-01
申请人： Per Busk
发明人： Per Busk
IPC分类号： A01J25/11 , A23C19/02 , A01J11/00 , A23C19/064 , A23C19/072
CPC分类号： A01J25/114
摘要： A plant for continuously processing cheese mass (7) comprises a first substantially horizontal conveyor (1) conveying the cheese mass (7) in one direction and a second substantially horizontal conveyor (2) conveying the cheese mass (7) in the opposite direction. The second conveyor (2) is accommodated below the first conveyor (1) and is adapted to receive the cheese mass (7) from the exit end of the first conveyor via a guide plate (14) carrying the cheese mass obliquely downwards onto the second conveyor (2). Transferring means (8,10) are accommodated at the exit end of the first conveyor, said transferring means comprising guide surfaces (9,11) supporting the cheese mass (7) in a downwardly inclining path towards the guide plate (14).
摘要翻译： PCT No.PCT / DK94 / 00359 Sec。 371日期：1996年4月1日 102（e）日期1996年4月1日PCT 1994年9月27日PCT PCT。第WO95 / 09527号公报日期1995年04月13日用于连续加工奶酪块（7）的设备包括：输送奶酪块（7）的一个方向上的第一大致水平的输送机（1）和传送奶酪块（7）的第二基本水平的输送机（2）在相反的方向。第二传送器（2）容纳在第一传送器（1）的下方，并且适于经由引导板（14）从第一传送器的出口端接纳奶酪块（7），所述导板将倾斜地向下运送到第二传送器输送机（2）。传送装置（8,10）被容纳在第一传送器的出口端处，所述传送装置包括在朝向引导板（14）的向下倾斜的路径中支撑奶酪块（7）的引导表面（9,11）。

6. 发明授权

US5554397A Methods for producing cheese type food and aged type cheese from powdered milk as a starting material 失效
标题翻译：以奶粉为原料生产奶酪型食品和老化型奶酪的方法
公开(公告)号：US5554397A
公开(公告)日：1996-09-10
申请号：US263241
申请日：1994-06-21
申请人： Hozumi Tanaka , Ryoichi Sueyasu
发明人： Hozumi Tanaka , Ryoichi Sueyasu
IPC分类号： A23C9/00 , A23C19/00 , A23C19/02 , A23C19/028 , A23C19/032 , A23C19/082 , A23C19/086 , A23C20/00 , A23C9/12
CPC分类号： A23C19/0285 , A23C19/082
摘要： A method of producing cheese-type food from powdered milk as a starting material, prepared by ultrafiltrating milk, adjusting the ultrafiltrated milk to pH 5.0-5.8 and by spray-drying it, which is then heated and melted with an addition of emulsifying salts. Also a method or producing aged-type cheese by ripening green cheese processed from powdered milk, prepared by adding lactic-acid bacteria starter to ultrafiltrated milk and dried.
摘要翻译：通过超滤乳制备的乳粉型食品以乳粉为原料制备，将超滤乳调节至pH5.5-5.8，并通过喷雾干燥，然后加入乳化盐进行熔融。也是通过将乳酸加入到超滤乳中的乳酸菌起始剂进行干燥而制成的，将从奶粉中加工成熟的绿色奶酪成熟的方法或生产老化型奶酪。

7. 发明授权

US5225218A Method of making cheese with milk obtained from animals fed with a feed supplemented with an amino acid 失效
标题翻译：从用补充有氨基酸的饲料喂养的动物获得用乳制成奶酪的方法
公开(公告)号：US5225218A
公开(公告)日：1993-07-06
申请号：US942027
申请日：1992-09-08
申请人： Jean-Claude Robert
发明人： Jean-Claude Robert
IPC分类号： A23C19/02 , A23K1/00 , A23K1/18
CPC分类号： A23C19/02 , A23K40/35 , A23K50/10 , Y10S426/807
摘要： A method of making cheese with milk obtained from animals which have received feed supplemented or complemented with an amino acid in a protected form. The amino acid is preferably lysine and/or methionine.
摘要翻译：从已经接受补充或补充了受保护形式的氨基酸的饲料的动物制成具有乳的奶酪的方法。氨基酸优选为赖氨酸和/或甲硫氨酸。

8. 发明授权

US4745063A Method for separating rennet components 失效
标题翻译：分离凝乳酶组分的方法
公开(公告)号：US4745063A
公开(公告)日：1988-05-17
申请号：US86499
申请日：1987-08-17
申请人： Peter Birschbach
发明人： Peter Birschbach
IPC分类号： A23C9/12 , A23C19/02 , A23C19/04 , C12N9/64
CPC分类号： C12N9/6481 , A23C19/04
摘要： Substantially pure chymosin is separated from rennet extracts by contacting a liquid extract with an anionic exchange medium, preferably a diethylaminoethyl (DEAE) cellulose resin packed in a liquid chromatographic column, either as a static bed or stirred bed. The rennet extract and resin are conditioned so that the resin selectively binds pepsin and chymosin passes through the resin bed and is recovered from the liquid extract from the column. The bound pepsin is periodically removed from the resin by passing a suitable eluant through the resin bed.
摘要翻译：通过使液体提取物与静电床或搅拌床中的液体色谱柱中填充的阴离子交换介质，优选二乙基氨基乙基（DEAE）纤维素树脂接触，将基本上纯的凝乳酶与凝乳酶提取物分离。调整凝乳酶提取物和树脂，使得树脂选择性地结合胃蛋白酶和凝乳酶通过树脂床并从柱的液体提取物中回收。通过将合适的洗脱液通过树脂床，将结合的胃蛋白酶定期从树脂中除去。

9. 发明授权

US4728516A Method for the preservation of creamed cottage cheese 失效
标题翻译：奶油奶酪保鲜方法
公开(公告)号：US4728516A
公开(公告)日：1988-03-01
申请号：US895302
申请日：1986-08-11
申请人： Donald P. Boudreaux , Mark W. Lingle , Ebenezer R. Vedamuthu , Carlos F. Gonzales
发明人： Donald P. Boudreaux , Mark W. Lingle , Ebenezer R. Vedamuthu , Carlos F. Gonzales
IPC分类号： A23C19/06 , A23C19/02 , A23C19/14
CPC分类号： A23C19/062 , A23Y2300/00 , Y10S435/822 , Y10S435/885
摘要： A method of inhibiting mold and psychrotrophic bacteria in creamed Cottage cheese using a mixture of Streptococcus lactis subspecies diacetylacis and Propionibacterium shermanii in the cream dressing or creamed Cottage cheese at refrigeration temperatures is described. The method does allow small volumes of the bacteria causing the inhibition to be used in the Cottage cheese.
摘要翻译：描述了在冷冻温度下使用奶油酱或奶油奶酪中的混合使用乳酸链球菌亚种乙酰丙酸杆菌和丙酸杆菌混合物的奶油酸奶酪中抑制霉菌和精神营养型细菌的方法。该方法确实允许小量的细菌引起抑制用于酸奶酪。

10. 发明授权

US4680181A Cheese product and method of manufacture 失效
标题翻译：奶酪产品及其制造方法
公开(公告)号：US4680181A
公开(公告)日：1987-07-14
申请号：US816682
申请日：1986-01-03
申请人： Michael Leavitt , David S. Huls
发明人： Michael Leavitt , David S. Huls
IPC分类号： A23C19/05 , A23C19/072 , A23C19/02
CPC分类号： A23C19/05 , A23C19/072
摘要： A unique cheese results from combining milled curds typical of cheddar cheese and stirred curds typical of a soft cheese, such as mozzarella. The curds from two cheese vats are combined by pumping a liquid mixture of the stirred curd and whey over a drained loose mass of milled curds. The consolidated curds are then stirred together and salted to simultaneously terminate their fermentation processes. The blended curd mass is molded, pressed and aged similar to cheddar cheese. The resulting cheese has a unique flavor, resembling that of cheddar cheese, and a unique consistency, resembling that of its stirred curd cheese component. A specific example is a mixture containing discrete zones of 60% whole milk cheddar cheese and 40% part skim mozzarella cheese, by volume.
摘要翻译：独特的奶酪是通过将典型的切达干酪和经搅拌的凝乳组合在一起的，例如莫扎里拉（mozzarella）的软奶酪。通过将搅拌的凝乳和乳清的液体混合物泵送在排干的松散的碾碎凝乳块上，将两个奶酪桶的凝乳组合。然后将合并的凝乳一起搅拌并盐析以同时终止其发酵过程。混合的凝乳质量被模制，压制和老化，类似于切达干酪。所得奶酪具有独特的味道，类似于切达干酪，具有独特的一致性，类似于其搅拌的乳酪酪成分。一个具体的例子是含有60％全脂牛奶切达干酪和40％部分脱脂奶酪干酪的离散区域的混合物。

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