公开(公告)号：US20050244541A1

公开(公告)日：2005-11-03

申请号：US11038355

申请日：2005-01-19

申请人： Ramarathna Koka ,  David Mehnert ,  Rudole Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose ,  Gitte Lynglev ,  Hans Heldt-Hansen

发明人： Ramarathna Koka ,  David Mehnert ,  Rudole Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose ,  Gitte Lynglev ,  Hans Heldt-Hansen

IPC分类号： A23C19/084 ,  A23C9/12 ,  A23C9/127 ,  A23C9/152 ,  A23C13/16 ,  A23C17/02 ,  A23C19/028 ,  A23C19/032 ,  A23C19/04 ,  A23C19/045 ,  A23C19/05 ,  A23C19/08 ,  A23C19/082 ,  A23C19/09 ,  A23C20/00 ,  A23C21/02

CPC分类号： C12Y101/03005 ,  A23C9/1213 ,  A23C9/1275 ,  A23C13/16 ,  A23C13/165 ,  A23C17/02 ,  A23C19/0285 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/045 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/054 ,  A23C19/082 ,  A23C20/00 ,  A23C21/02 ,  C12Y101/99018

摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.

摘要翻译： 制造奶酪和其他乳制品的方法，以及所产生的产品，其中加入乳糖酸或原位生成，在该过程中与乳制品组分组合。 乳糖酸可以用作乳酪直接酸化的唯一酸性，或与减少量的乳酸培养结合使用。 当根据本发明的乳酪制造期间产生乳糖酸时，在一个实施方案中使用乳糖氧化酶将乳酸液体成分中固有的乳糖转化为乳糖酸。 以乳糖酸为原料制成的奶酪的感官特性令人满意，完全适合。 该方法可用于生产各种各样的奶酪，包括例如奶油奶酪，诸如切达干酪，UF奶酪，加工奶酪，切达奶酪等硬芝士。

公开(公告)号：US20050059130A1

公开(公告)日：2005-03-17

申请号：US10779427

申请日：2004-11-22

申请人： Kirsten Bojsen ,  Allan Svendsen ,  Claus Fuglsang ,  Shamkant Patkar ,  Kim Borch ,  Jesper Vind ,  Andreas Petri ,  Sanne Schroder Glad ,  Gitte Budolfsen

发明人： Kirsten Bojsen ,  Allan Svendsen ,  Claus Fuglsang ,  Shamkant Patkar ,  Kim Borch ,  Jesper Vind ,  Andreas Petri ,  Sanne Schroder Glad ,  Gitte Budolfsen

IPC分类号： A23C17/02 ,  A21D8/04 ,  A23L7/104 ,  C11B3/00 ,  C11D3/386 ,  C12N1/15 ,  C12N1/19 ,  C12N1/21 ,  C12N5/10 ,  C12N9/12 ,  C12N9/20 ,  C12N15/09 ,  C12P9/00 ,  C07H21/04

CPC分类号： C12Y301/01003 ,  A21D8/042 ,  C11B3/003 ,  C11D3/38627 ,  C12N9/20 ,  C12P9/00

摘要： The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.

摘要翻译： 可以通过改变脂肪分解酶的限定区域中的氨基酸序列来修饰脂解酶的底物特异性，从而增加所需活性的水平或降低不需要的活性的水平。 因此，本发明人已经开发了具有修饰的氨基酸序列的脂肪分解酶变体，其具有底物特异性，其可以针对特定用途进行定制。

公开(公告)号：US3357838A

公开(公告)日：1967-12-12

申请号：US43755165

申请日：1965-03-05

申请人： BEATRICE FOODS CO

发明人： NOZNICK PETER P

IPC分类号： A23C9/156 ,  A23C13/16 ,  A23C17/02

CPC分类号： A23C9/1565 ,  A23C13/165 ,  A23C17/02

公开(公告)号：US20230097047A1

公开(公告)日：2023-03-30

申请号：US17595550

申请日：2020-06-25

申请人： Arla Foods amba

发明人： Sander Sieuwerts ,  Saeed Rahimi Yazdi

IPC分类号： A23C9/123 ,  A23C21/06 ,  A23C9/142 ,  A23C17/02

摘要： A method for producing a salty yoghurt or yoghurt-like product comprising combining buttermilk, and milk permeate and optionally whey is hereby provided. Additionally, a salty yoghurt or yoghurt-like product comprising buttermilk, milk permeate and optionally whey is also provided. Finally, a yoghurt powder base composition comprising the components in a dry form is also provided.

公开(公告)号：US20220240559A1

公开(公告)日：2022-08-04

申请号：US17595369

申请日：2020-05-27

申请人： Arla Foods amba

发明人： Sander Sieuwerts ,  Saeed Rahimi Yazdi

IPC分类号： A23L33/19 ,  A23C21/06 ,  A23C17/02 ,  A23C9/123

摘要： A method is provided on producing a yoghurt base composition, said method comprising combining butter milk and a small-size-particle WPC-fraction. In addition, the invention provides a method of producing a liquid yoghurt product or liquid yoghurt-like product, said method comprising mixing said yoghurt base composition with a liquid, such as water, milk, butter milk, milk permeate, juice, milk and/or juice concentrates. The invention also comprises a yoghurt base composition and a liquid yoghurt product or liquid yoghurt-like product comprising butter milk and a small-size-particle WPC-fraction. Furthermore, the invention provides a small-size-particle WPC-fraction, wherein said WPC particles have an average size in the range of 15-60 nanometer and the method of producing such a small-size-particle WPC-fraction.

公开(公告)号：US10645965B2

公开(公告)日：2020-05-12

申请号：US15524739

申请日：2015-11-05

申请人： Optibiotix Limited

发明人： Stephen Patrick O'Hara

IPC分类号： A23L33/135 ,  A61K31/702 ,  A61K31/733 ,  A61K31/736 ,  A61K35/741 ,  A23L29/244 ,  A23L33/00 ,  A23L33/15 ,  A23L33/16 ,  A61K45/06 ,  A23L33/21 ,  A61K33/24 ,  A61K9/48 ,  A23C9/123 ,  A23C9/13 ,  A23C9/133 ,  A23C9/137 ,  A23C17/02 ,  A23C19/06 ,  A61K35/744 ,  A61K35/747 ,  A61K35/00

摘要： The present invention relates to compositions for use and formulation as weight management products and in particular fermented dairy foodstuffs. The compositions generally comprise two or more of the following components: a) a microbiome modifying component; b) a satiety modifying component; and c) a metabolic modifying 5 component and at least one of the following: d) Streptococcus thermophilus CBS 139100 and Lactobacillus delbrueckii subsp. bulgaricus CBS 139099 microbial strains or mutant strains or fragments or fractions thereof; e) a combination of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus microbial strains which together, or individually, are capable of secreting polysaccharides having high levels of galactosamine 10 and no or low levels of rhamnose and glucuronic acid when grown on a dairy substrate; or f) polysaccharides formed of: i) 15-25% galactosamine; ii) 45-60% galactose; and iii) 20-30% glucose. The compositions may also be useful in the management or treatment of obesity, elevated cholesterol, diabetes, hypertension or heart disease.

公开(公告)号：US20180027833A1

公开(公告)日：2018-02-01

申请号：US15726564

申请日：2017-10-06

申请人： NESTEC S.A.

发明人： Ana Lucia WIESSEL ,  Frank Karl WELCH ,  Allen Bruce ZERLAUT

IPC分类号： A23C9/133 ,  A23C13/16 ,  A23C9/137 ,  A23C17/02

CPC分类号： A23C9/133 ,  A23C9/137 ,  A23C13/16 ,  A23C17/02

摘要： Shelf-stable fermented dairy products, as well as methods of making and using same, are provided. The shelf-stable fermented dairy products can be shelf-stable with improved taste, viscosity, and/or texture profiles.

公开(公告)号：US20120301575A1

公开(公告)日：2012-11-29

申请号：US13575922

申请日：2011-01-28

申请人： Thomas Janzen ,  Ditte Ellegaard Christiansen

发明人： Thomas Janzen ,  Ditte Ellegaard Christiansen

IPC分类号： C12N1/20 ,  C12N15/74 ,  A23C19/068 ,  C12Q1/04 ,  A23C9/123 ,  A23C17/02 ,  C12N15/01 ,  C12Q1/70

CPC分类号： C12N1/20 ,  A23C9/1209 ,  A23C9/123 ,  A23C9/1238 ,  A23C2220/202 ,  A23Y2220/00 ,  A23Y2220/15 ,  A23Y2220/35 ,  A23Y2240/75 ,  C12N9/1205 ,  C12N15/01 ,  C12N15/746 ,  C12Q1/14 ,  C12R1/225 ,  C12R1/46 ,  C12Y207/01006

摘要： The present invention relates to a bacterial cell with texturizing property, starter cultures comprising the cell, and dairy products fermented with the starter culture.

摘要翻译： 本发明涉及具有组织化特性的细菌细胞，包含该细胞的起始培养物和用起始培养物发酵的乳制品。

公开(公告)号：US07081355B2

公开(公告)日：2006-07-25

申请号：US10387388

申请日：2003-03-14

申请人： Flemming Jørgensen ,  Ole Cai Hansen ,  Peter Stougaard

发明人： Flemming Jørgensen ,  Ole Cai Hansen ,  Peter Stougaard

IPC分类号： C12P19/44 ,  C12N9/10 ,  C12N9/26 ,  A23C17/02 ,  A23C19/032

CPC分类号： C12Y302/01023 ,  A01K2217/05 ,  C12N9/2471

摘要： The present invention concerns a new β-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum and a truncated enzyme where the C-terminal end of the β-galactosidase protein has been deleted, resulting in an enzyme with a higher transgalactosylating activity than hydrolase activity. When lactose is used as a substrate, galacto-oligosaccharides are products of the transgalactosylase activity. Galacto-oligosaccharides enhance growth of health-promoting Bifidobacterium that may be used in a number of applications in the dairy industry.

公开(公告)号：US06916496B2

公开(公告)日：2005-07-12

申请号：US10702718

申请日：2003-11-06

申请人： Ramarathna Koka ,  David W. Mehnert ,  Rudolf J. Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan G. W. Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose

发明人： Ramarathna Koka ,  David W. Mehnert ,  Rudolf J. Fritsch ,  Wolfram Steffan ,  Peter Habermeier ,  Allan G. W. Bradbury ,  Alan Wolfschoon-Pombo ,  Mehran Rose

IPC分类号： A23C19/084 ,  A23C9/12 ,  A23C9/127 ,  A23C9/152 ,  A23C13/16 ,  A23C17/02 ,  A23C19/028 ,  A23C19/032 ,  A23C19/04 ,  A23C19/045 ,  A23C19/05 ,  A23C19/08 ,  A23C19/082 ,  A23C19/09 ,  A23C20/00 ,  A23C21/02 ,  A23C9/00 ,  A23C19/00

CPC分类号： C12Y101/03005 ,  A23C9/1213 ,  A23C9/1275 ,  A23C13/16 ,  A23C13/165 ,  A23C17/02 ,  A23C19/0285 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/045 ,  A23C19/0455 ,  A23C19/052 ,  A23C19/054 ,  A23C19/082 ,  A23C20/00 ,  A23C21/02 ,  C12Y101/99018

摘要： Process for manufacturing cheeses and other dairy products, and the resulting products, in which lactobionic acid is added, or generated in situ, in combination with a dairy component in the course of the process. The lactobionic acid can be used as the sole acidulent for direct acidification of the cheese, or in conjunction with reduced amounts of lactic acid culture. When the lactobionic acid is generated in situ during cheese manufacture according to the invention, a lactose oxidase is used in one embodiment to convert lactose intrinsically present in the dairy liquid ingredient(s) into lactobionic acid. The organoleptic attributes of the cheeses made using lactobionic acid as an ingredient are satisfactory and fully suitable. The process can be applied to the production of a wide variety of cheeses, including, for example, cream cheeses, hard cheeses such as cheddar, UF cheeses, process cheeses, cheddar cheeses, and so forth.