公开(公告)号：US5753294A

公开(公告)日：1998-05-19

申请号：US695696

申请日：1996-08-12

Applicant: Paul A. Savello

Inventor： Paul A. Savello

IPC: A23C9/142 ,  A23G9/00 ,  A23G9/30 ,  A23G9/52 ,  A23C1/00

CPC classification number: A23G9/52 ,  A23C9/1427 ,  A23G9/00 ,  A23G9/305 ,  A23G2200/00 ,  A23G2200/12

Abstract: Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of ice cream mix that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the milk concentrate with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final ice cream product are added at appropriate level(s) to the concentrated milk to produce an ice cream mix. The ice cream mix is ultra-high temperature processed and aseptically-packaged to create a commercially-sterilize ice cream mix that can be stored at room temperature until use in the manufacture of ice cream products.

Abstract translation: 公开了用于制造浓缩和商业无菌形式的冰淇淋混合物的方法，其可以在室温下储存几个月而没有微生物，物理或化学变化。 脂肪调节牛奶的反渗透浓度产生具有适当和期望的脂肪和脱脂乳固体含量的乳浓缩物。 在最终的冰淇淋产品中所需的食物物质/添加剂以适当的水平加入到浓缩的牛奶中以产生冰淇淋混合物。 冰淇淋混合物经过超高温处理和无菌包装，以产生商业上灭菌的冰淇淋混合物，其可以在室温下储存，直到用于制造冰淇淋产品。

公开(公告)号：US5762989A

公开(公告)日：1998-06-09

申请号：US695694

申请日：1996-08-12

Applicant: Paul A. Savello

Inventor： Paul A. Savello

IPC: A23C9/137 ,  A23C9/142 ,  A23C9/154 ,  A23C9/00

CPC classification number: A23C9/1544 ,  A23C9/137 ,  A23C9/1427

Abstract: Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of yogurt milk mix/additive blends that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the yogurt milk mix with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final yogurt product are added at appropriate level(s) to the concentrated form of yogurt milk mix to produce a yogurt milk mix/additive blend. The yogurt milk mix/additive blend is ultra-high temperature processed and aseptically-packaged to create a commercially-sterile yogurt mix/milk additive blend that can be stored at room temperature until use in the manufacture of yogurt products.

Abstract translation: 公开了用于制造浓缩和商业无菌形式的酸奶混合物/添加剂混合物的方法，其可以在室温下储存几个月而没有微生物，物理或化学变化。 经脂肪调节的牛奶的反渗透浓度产生了具有适当和期望的脂肪和脱脂乳固体含量的酸奶混合物。 在最终的酸奶产品中所需的食品物质/添加剂以适当的水平加入酸奶混合物的浓缩形式以产生酸奶混合物/添加剂混合物。 酸奶混合物/添加剂混合物经过超高温处理和无菌包装，以产生商业上无菌的酸奶混合物/乳添加剂混合物，其可以在室温下储存，直到用于制造酸奶产品。

公开(公告)号：US5368869A

公开(公告)日：1994-11-29

申请号：US28279

申请日：1993-03-09

Applicant: Paul A. Savello ,  Hector A. Solorio

Inventor： Paul A. Savello ,  Hector A. Solorio

IPC: A23C9/12

CPC classification number: C12Y304/23004 ,  A23C9/1209 ,  Y10S426/80

Abstract: Novel compositions and methods are disclosed for lowfat and skim milk products which have an increased creamy mouthfeel, whiter color, and taste sensations similar to milk with a high fat content. The textured milk products involves skim milk and lowfat milk being treated with a milk coagulant to partially coagulate and aggregate proteins in the milk. The enzyme-treated milks are heat-processed to denature the coagulating enzyme. The finished milk products are then cooled and stored at an appropriate refrigeration temperature.

Abstract translation: 公开了低脂和脱脂乳制品的新型组合物和方法，其具有类似于具有高脂肪含量的牛奶的增加的奶油口感，更白的颜色和味觉感。 织纹的牛奶制品包括用牛奶凝结剂处理的脱脂乳和低脂奶，以部分凝结和聚集牛奶中的蛋白质。 酶处理的奶被热处理以使凝固酶变性。 然后将成品奶制品冷却并在适当的制冷温度下储存。