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1. 发明申请

WO2014102711A1 FLAVOURING MIXTURE FOR PRODUCING MOZZARELLA 审中-公开
标题翻译：用于生产莫扎泽拉的漂白混合物
公开(公告)号：WO2014102711A1
公开(公告)日：2014-07-03
申请号：PCT/IB2013/061282
申请日：2013-12-23
申请人： GRANAROLO S.P.A.
发明人： ORSI, Carla , ZAMBRINI, Angelo Vittorio , FRASSANITO, Fabio
IPC分类号： A23C19/032 , A23C19/068 , A23C9/127
CPC分类号： A23C9/127 , A23C19/0325 , A23C19/0684
摘要： The present invention relates to a flavouring mixture comprising liquid, partially fermented milk, obtained through the development of an association of lactic ferments and yeasts until a pH comprised between 5.7 and 6.5 is reached, and its use in the industrial production of mozzarella. This flavouring mixture is able to give mozzarella a stronger taste, typical of artisanally produced mozzarella.
摘要翻译：本发明涉及一种调味混合物，其包含通过发展乳酸发酵和酵母结合获得的液体部分发酵乳，直至达到5.7至6.5之间的pH，并且其用于工业生产莫扎里拉。这种调味混合物能够赋予莫扎里拉更强烈的味道，典型的手工生产的莫扎里拉。

2. 发明申请

WO2017109745A1 A PROCESS FOR PREPARING MOZZARELLA CHEESE FROM CURD PORTIONS INDIVIDUALLY DEEP FROZEN BY IQF TECHNIQUE 审中-公开
标题翻译：一种由IQF技术单独深度冷冻的糊料部分制备奶酪芝士的方法
公开(公告)号：WO2017109745A1
公开(公告)日：2017-06-29
申请号：PCT/IB2016/057931
申请日：2016-12-22
申请人： GRANAROLO S.P.A.
发明人： ZAMBRINI, Angelo Vittorio , BERNARDI, Marco
IPC分类号： A23C19/068 , A23C19/097
CPC分类号： A23C19/068 , A23C19/0684 , A23C19/0976
摘要： Process for preparing fresh mozzarella in preserving liquid, with the same qualitative characteristics as mozzarella obtained from fresh milk. This process is characterized in that it contemplates, as single dairy component, curds coming from defrosting of individually frozen solid curd portions having parallelepiped form with longest side that has size smaller than 10 cm, preferably smaller than 5 cm, more preferably smaller than or equal to 2 cm. The defrosted curd is preferably steam-stretched in a suitable stretching machine. With this type of process, it is therefore possible to prepare the fresh mozzarella in preserving liquid in a place or nation or continent that is different from that of the curd production site, and hence it is possible to produce fresh mozzarella in preserving liquid anywhere and typically in countries where there is no abundance of milk, such as the countries of the Far East.
摘要翻译：用于在保存液体中制备新鲜马苏里拉奶酪的过程，具有与从新鲜牛奶中获得的马苏里拉奶酪相同的质量特征。该方法的特征在于其作为单一乳品成分考虑来自具有平行六面体形式的单独冷冻的凝固部分的除霜，所述凝乳部分具有尺寸小于10cm，优选小于5cm，更优选小于或等于5cm的最长边到2厘米。解冻的凝乳优选在合适的拉伸机中进行蒸汽拉伸。因此，通过这种方法，可以在与凝乳生产地点不同的地方或国家或大陆保存液体时制备新鲜马苏里拉奶酪，因此可以生产新鲜马苏里拉奶酪以保存任何地方的液体并且通常在没有丰富牛奶的国家，例如远东国家。

3. 发明申请

WO2018122695A1 PROCESS FOR PREPARING A LACTOSE-FREE MILK 审中-公开
公开(公告)号：WO2018122695A1
公开(公告)日：2018-07-05
申请号：PCT/IB2017/058260
申请日：2017-12-21
申请人： GRANAROLO S.P.A.
发明人： ZAMBRINI, Angelo Vittorio , DONATI, Emanuela , RUSSO, Claudio , PIZZICHINI, Daniele
IPC分类号： A23C9/12 , A23C9/142 , A23C9/15
摘要： Process for preparing lactose-free skimmed, partially skimmed and whole milk, comprising the following steps: 1) pasteurization and skimming, 2) enzymatic hydrolysis of the skimmed milk by lactase enzyme, 3) microfiltration of the hydrolysed skimmed milk and obtainment of a microfiltration retentate (RMF) and of a microfiltration permeate (PMF), 4) PMF ultrafiltration and obtainment of an ultrafiltration retentate (RUF) and of an ultrafiltration permeate (PUF), 5) first PUF nanofiltration and obtainment of the first nanofiltration retentate (RNF l) and of a first nanofiltration permeate (PNF l), 6) second PNF l nanofiltration and obtainment of a second nanofiltration retentate (RNF2) and of a second nanofiltration permeate (PNF2), and 7) final step: obtainment of lactose-free milk by mixing one or more of the fractions deriving from one or more of the previous steps, which is characterized in that: (I) the first nanofiltration of step 5) is carried out with membranes having a molecular weight cut-off ranging from 400 to 600 Da and the second nanofiltration is carried out with membranes having a molecular weight cut-off ranging from 150 to 250 Da, and (II) the final step 7) is carried out by mixing a composition comprising at least RUF, RNFl and PNF2.

4. 发明申请

WO2015063716A1 A METHOD FOR DETECTING MYCOTOXINS IN MILK, DERIVATIVES AND DAIRY PRODUCTS. 审中-公开
标题翻译：一种用于检测奶酪，衍生物和乳制品中的MYCOTOXINS的方法。
公开(公告)号：WO2015063716A1
公开(公告)日：2015-05-07
申请号：PCT/IB2014/065711
申请日：2014-10-30
申请人： GRANAROLO S.P.A.
发明人： DI GIOVANNI, Stefano , ZAMBRINI, Angelo Vittorio , D'AURIA, Sabato
IPC分类号： C12Q1/34 , C12Q1/54 , G01N33/558 , G01N33/04 , G01N33/53 , G01N33/569
CPC分类号： G01N33/56961 , G01N33/04 , G01N33/581 , G01N2333/926
摘要： A method to detect mycotoxins in milk, derivatives or dairy products thereof, by immunoassay of the same with detection of glucose by a mycotoxin-monospecific primary antibody, which was derivatized with an enzyme causing glucose formation starting from more complex sugars.
摘要翻译：通过用真菌毒素单特异性一级抗体检测葡萄糖进行免疫测定，检测乳，衍生物或乳制品中的霉菌毒素的方法，其由更复杂的糖开始引起葡萄糖形成的酶衍生。

5. 发明申请

WO2014207690A1 A COMPOSITION COMPRISING L. RHAMNOSUS GG 审中-公开
标题翻译：包含L. RHAMNOSUS GG的组合物
公开(公告)号：WO2014207690A1
公开(公告)日：2014-12-31
申请号：PCT/IB2014/062619
申请日：2014-06-26
申请人： GRANAROLO S.P.A.
发明人： BORSARI, Andrea , ZAMBRINI, Vittorio Angelo
IPC分类号： A23L1/30 , A23C9/123 , A23C9/13 , A23C9/20 , A61K35/00
CPC分类号： A61K35/747 , A23C9/1232 , A23C9/1234 , A23C9/1307 , A23L33/135 , A23L33/40 , A23V2002/00 , A23Y2220/73 , A61K2035/115 , A23V2200/302 , A23V2200/304 , A23V2200/324
摘要： The present finding relates to a composition comprising the probiotic Lactobacillus rhamnosus GG (ATCC 53103) for use in the prevention and/or treatment of herpes labialis and to a composition comprising the probiotic bacterial species and a soluble prebiotic fibre.
摘要翻译：本发明涉及包含益生菌鼠李糖乳杆菌GG（ATCC 53103）的组合物，其用于预防和/或治疗唇疱疹，以及包含益生菌菌种和可溶性益生元纤维的组合物。

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