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1. 发明公开

US20240284928A1 Natural Cheese and Method for Making Natural Cheese with Specific Texture Attributes 审中-公开
公开(公告)号：US20240284928A1
公开(公告)日：2024-08-29
申请号：US18658216
申请日：2024-05-08
申请人： Sargento Foods Inc.
发明人： Mihir Sainani , Kartik Shah , Eva-Maria Düsterhöft , Willem Johannes Marie Engels
IPC分类号： A23C19/09 , A23C9/12 , A23C9/142 , A23C9/15 , A23C19/064 , A23C19/068
CPC分类号： A23C19/0921 , A23C9/1209 , A23C9/1422 , A23C9/1516 , A23C19/064 , A23C19/068 , A23C2210/202 , A23C2210/252 , A23C2250/10
摘要： A method for accumulating cheese milk from which to make natural cheese. The method includes the steps of creating a first stream of concentrated acidified milk, creating a second stream of re-blended acidified milk, creating a third stream of cream, and creating a fourth stream of homogenized milk. The four streams are combined to produce an accumulated cheese milk from which to make the natural cheese.

2. 发明公开

US20230142884A1 METHOD FOR MAKING CHEESE FROM ULTRA-FILTERED MILK 审中-公开
公开(公告)号：US20230142884A1
公开(公告)日：2023-05-11
申请号：US17913419
申请日：2021-03-22
申请人： Valerie ARECHIGA , Maren LONG , David PERRY , Loren WARD , GLANBIA NUTRITIONALS LTD.
发明人： Valerie ARECHIGA , Maren LONG , David PERRY , Loren WARD
IPC分类号： A23C19/032 , A23C19/064
CPC分类号： A23C19/0326 , A23C19/064
摘要： Disclosed is a method for improving the conversion properties and decreasing ripening time of cheese made from ultra-filtered milk and/or concentrated milk, the method comprising applying chymosin to cheese curds during the cheesemaking process.

3. 发明授权

US10993453B2 Dairy product and processes 有权
公开(公告)号：US10993453B2
公开(公告)日：2021-05-04
申请号：US16063894
申请日：2016-12-23
申请人： Fonterra Co-Operative Group Limited
发明人： Christina Puryer Coker , Graeme Shawn Gillies , Palatasa Havea , Stephen Murray Taylor
IPC分类号： A23C19/068 , A23C9/142 , A23C9/146 , A23C19/05 , A23C19/064
摘要： The invention relates to the manufacture of a pasta filata cheese comprising a moisture content of at least about 55% by weight, a solids-non-fat content of up to about 45% by weight, the solids-non-fat comprising at least about 70% by weight protein, the protein comprising at least about 65% by weight casein, and a mineral content comprising a total divalent cation content of about 25 to about 75 mMol of divalent cations/100 g casein, and a total monovalent cation content of about 100 to about 250 mMol monovalent cations/100 g casein, and a total cation content of about 150 to about 300 mMol total cations/100 g casein.

4. 发明申请

US20120207900A1 Method of making pasta filata cheese without cooling in brine or other liquid 审中-公开
标题翻译：不经冷却在盐水或其他液体中制成意大利面食干酪的方法
公开(公告)号：US20120207900A1
公开(公告)日：2012-08-16
申请号：US13506225
申请日：2012-04-05
申请人： Denis M. Singleton
发明人： Denis M. Singleton
IPC分类号： A23C19/06 , A23C19/068 , A23C19/064 , A23C19/024
CPC分类号： A23C19/0684 , A01J25/008
摘要： A method of making pasta filata cheese (and the resulting cheese) uses a conventional pasta filata cheese making process except that the cheese mass, after cooking and stretching, is not cooled in brine or other liquid. Instead, the cheese is cooled through other means, such as by being rolled into the form of a sheet on a conveyor, and then cooled on the conveyor. The cheese may be (but need not be) frozen on the conveyor or thereafter, and comminuted.
摘要翻译：制作意大利面食干酪（和得到的奶酪）的方法使用常规的意大利面制奶酪制造方法，除了在烹饪和拉伸之后，奶酪块没有在盐水或其它液体中冷却。相反，奶酪通过其他方式冷却，例如通过在输送机上卷成片材的形式，然后在输送机上冷却。奶酪可能（但不必要）在输送机上或之后冷冻，并粉碎。

5. 发明申请

US20050281915A1 Cheese with sodium gluconate to inhibit calcium lactate crystal formation 有权
标题翻译：奶酪用葡萄糖酸钠抑制乳酸钙晶体的形成
公开(公告)号：US20050281915A1
公开(公告)日：2005-12-22
申请号：US11197956
申请日：2005-08-05
申请人： Lloyd Metzger , Donald Grindstaff
发明人： Lloyd Metzger , Donald Grindstaff
IPC分类号： A23C9/12 , A23C19/064 , A23C19/072
CPC分类号： A23C19/064 , A23C19/072
摘要： Sodium gluconate is added to the typical cheese-making recipe to inhibit the growth of calcium lactate crystals as the cheese ages. The sodium gluconate is preferably added with sodium chloride or shortly after sodium chloride as part of the salting step. The amount of sodium gluconate is within the range of greater than zero to 10% of the weight of the curd, to result in a cheese having 0.26 to 2.8% gluconate in the cheese. The amount of sodium gluconate added for other cheeses can be based upon the lactate content and salt retention of the cheese.
摘要翻译：将葡萄糖酸钠加入到典型的奶酪制备配方中，以抑制乳酪老化时乳酸钙晶体的生长。葡萄糖酸钠优选加入氯化钠或氯化钠后不久，作为盐析步骤的一部分。葡萄糖酸钠的量在凝乳重量的大于零至10％的范围内，导致奶酪中的葡萄糖酸盐含量为0.26至2.8％。为其他奶酪加入的葡萄糖酸钠的量可以基于乳酪的乳酸含量和盐保留。

6. 发明授权

US06916500B2 Liquid circulation system for cooling cheese 失效
标题翻译：用于冷却奶酪的液体循环系统
公开(公告)号：US06916500B2
公开(公告)日：2005-07-12
申请号：US09929674
申请日：2001-08-14
申请人： Joseph H. Abler
发明人： Joseph H. Abler
IPC分类号： A01J25/00 , A23C19/064 , A23C9/14
CPC分类号： A23C19/064 , A01J25/00
摘要： An apparatus has a brine tank that is subdivided into cooling cells each having a vertical carousel for submerging blocks of cheese. The cheese blocks are carried through an inlet flume by a flow of brine and then sequentially diverted into the cooling cells where the cheese blocks are loaded into the respective vertical carousel. After the cheese has cooled sufficiently, the brine flow carries the blocks of cheese out of the respective cooling cell. Movement of the cheese blocks and the carousels is controlled automatically, without human intervention. A unique fluid circulation system transfers chilled brine through the tank from a cooling cell containing the coldest cheese to cooling cells with successively warmer cheese blocks.
摘要翻译：一种装置具有一个盐水槽，它被细分成冷却单元，每个冷却单元都具有用于浸没奶酪块的垂直转盘。奶酪块通过盐水流入入口槽，然后顺序地转入冷却室中，其中奶酪块被装载到相应的垂直转盘中。在奶酪充分冷却后，盐水流将奶酪块从相应的冷却池中排出。乳酪块和转盘的运动自动控制，无需人为干预。独特的流体循环系统将冷藏的盐水从含有最冷奶酪的冷却池转移到冷却槽，并将其连续加热。

7. 发明授权

US6120809A System and method for making enhanced cheese 失效
标题翻译：增强奶酪的制作方法
公开(公告)号：US6120809A
公开(公告)日：2000-09-19
申请号：US181293
申请日：1998-10-28
申请人： Ken Rhodes
发明人： Ken Rhodes
IPC分类号： A23C19/05 , A23C19/06 , A23C19/064 , A23C19/068 , A23C19/09 , A23C19/11 , A23C19/032 , A23C19/055
CPC分类号： A23C19/09 , A23C19/053 , A23C19/06 , A23C19/063 , A23C19/064 , A23C19/068 , A23C19/0682 , A23C19/0684 , A23C19/0917 , A23C19/11
摘要： A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors.
摘要翻译：用于制造增强干酪制品的系统和方法包括用于开发干酪凝乳的乳加工系统和混合干酪凝乳和增强剂的混合装置。通过向干酪凝乳和增强剂的混合物施加负压，可以将增强剂吸入干酪凝乳。增强剂可以包括增加产品的乳清蛋白。同样，可以将奶油凝乳剂，脂肪替代物，酶和调味剂加入干酪凝乳中以产生具有降低的变质，减少脂肪，加速成熟或新口味的干酪产品。

8. 发明授权

US4869161A Cheese briner 失效
标题翻译：奶酪饭
公开(公告)号：US4869161A
公开(公告)日：1989-09-26
申请号：US031689
申请日：1987-03-25
申请人： Louis H. LaCount
发明人： Louis H. LaCount
IPC分类号： A01J25/16 , A23C19/064
CPC分类号： A23C19/064 , A01J25/167
摘要： A hydraulic device incorporating open conduit flow used to brine and chill a cheese block, while transporting the cheese block from point of molding to a processing station;A shallow tank is formed into an open conduit by parallel inner walls spaced far enough apart to allow passage of a cheese block; cold brine of a greater specific gravity than the cheese block is pumped into the tank and is directed through the open conduit in a circumscribed path to a brine outlet;A cheese block placed in the tank at the brine inlet is carried through the open conduit in the circumscribed path by hydraulic flow; along the conduit fresh chilled brine is inserted and the stage of the conduit is varied to increase brine velocity at points along the conduit.
摘要翻译：一种液压装置，其包括用于盐水的开放导管流，并冷却干酪块，同时将奶酪块从成型点运送到加工站; 浅槽通过间隔足够远的平行内壁形成开放导管，以允许奶酪块通过; 具有比干酪块更大的比重的冷盐水被泵送到罐中并且被引导通过打开的管道以限定的路径到达盐水出口; 在盐水入口处放置在罐中的奶酪块通过液压流动通过外接路径中的开放导管承载; 沿着导管插入新鲜的冷冻盐水，并且改变管道的阶段以增加沿着管道的点处的盐水速度。

9. 发明授权

US4744998A Process for the manufacturing of cheese and cheeselike products 失效
标题翻译：制作奶酪和奶酪制品的方法
公开(公告)号：US4744998A
公开(公告)日：1988-05-17
申请号：US596613
申请日：1984-04-04
申请人： Adrianus H. M. van Gennip , Carolus G. M. van der Sommen , Johannes van Pijkeren
发明人： Adrianus H. M. van Gennip , Carolus G. M. van der Sommen , Johannes van Pijkeren
IPC分类号： A23C19/06 , A23C19/064 , A23C20/00 , A23C20/02
CPC分类号： A23C20/00 , A23C19/062 , A23C19/063 , A23C19/064
摘要： A process for manufacturing cheese and cheeselike products is disclosed wherein a warm emulsion is used which contains water, fat, milk protein or protein derived from milk, and optionally other ingredients. The emulsion is well mixed, pasteurized, cooled, stiffened and formed into shaped pieces. According to the invention, said protein is used in a soluble form and said shaped pieces are treated with calcium ions. For many purposes a soluble paracaseinate is useful as protein.
摘要翻译：公开了一种制造干酪和乳酪制品的方法，其中使用含有水，脂肪，乳蛋白或衍生自乳的蛋白质以及任选的其它成分的温热乳液。将乳液充分混合，巴氏消毒，冷却，硬化并形成成型片。根据本发明，所述蛋白质以可溶形式使用，所述成形片用钙离子处理。出于许多目的，可溶性副干酪酸可用作蛋白质。

10. 发明授权

US4515815A Low sodium chloride ripened rennet cheeses by ultrafiltration 失效
标题翻译：低氯化钠通过超滤熟化凝乳酪干酪
公开(公告)号：US4515815A
公开(公告)日：1985-05-07
申请号：US459926
申请日：1983-01-21
申请人： Frank V. Kosikowski
发明人： Frank V. Kosikowski
IPC分类号： A23C19/028 , A23C19/05 , A23C19/064 , A23C19/072
CPC分类号： A23C19/053 , A23C19/0285 , A23C19/064 , A23C19/072 , Y10S426/804
摘要： This invention relates to low sodium chloride ripened rennet cheeses and particularly cheddar cheeses. The cheeses generally contain less than about 1.2 percent sodium chloride, and preferably between about 1 percent and about 0.7 percent sodium chloride for cheddar cheeses and its sub-types. The cheeses are made from milk having its total protein content increased from about 1.1 to about 2 times and preferably 1.3 to about 1.9 times its original total protein content by the use of ultrafiltration.
摘要翻译：本发明涉及低氯化钠熟化的凝乳酪干酪，特别是切达干酪。奶酪通常含有少于约1.2％的氯化钠，优选约1％至约0.7％的氯化钠用于切达干酪及其子类型。奶酪由牛奶制成，其总蛋白质含量通过使用超滤从其原始总蛋白质含量的约1.1倍增加到约2倍，优选为1.3至约1.9倍。

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