公开(公告)号：US11925187B2

公开(公告)日：2024-03-12

申请号：US17708364

申请日：2022-03-30

Applicant: GEA WESTFALIA SEPARATOR GROUP GMBH

Inventor： Daniel Bussmann ,  Lennart Beick ,  Thomas Veer ,  Kai Wittelmann

IPC: A23C19/024 ,  A01J25/00 ,  A01J25/11 ,  A23C19/05 ,  A23C19/076

CPC classification number: A23C19/024 ,  A01J25/007 ,  A01J25/111 ,  A23C19/05 ,  A23C19/076

Abstract: Dry matter content in curd is adjusted by feeding starting product into a nozzle separator while determining a content of dry matter and/or protein, and measuring mass flow of the starting product. The nozzle separator separates the starting product into whey and curd fractions, which are separately discharged from the separator and the mass flow of the whey fraction is measured. Mass flow rate of supplied starting product is adjust based on the determined content of dry matter or protein of the starting product, measure mass flow of the starting product, and measured mass flow of the whey fraction. A determination of the dry matter content and/or the protein content of the curd fraction is carried out based on the determined mass flow of the starting product and the mass flow of the whey fraction and the determined dry matter content and/or protein content of the starting product.

公开(公告)号：US20180027835A1

公开(公告)日：2018-02-01

申请号：US15660173

申请日：2017-07-26

Applicant: SIGMA ALIMENTOS, S.A. DE C.V

Inventor： Daniel David CHAVEZ VALDEZ ,  Francisco Miguel MENDOZA CANTU ,  Gregorio Jose DE HAENE ROSIQUE

IPC: A23C19/05 ,  A23C19/08 ,  A23J3/08 ,  A23C19/032

CPC classification number: A23C19/05 ,  A23C19/00 ,  A23C19/032 ,  A23C19/064 ,  A23C19/08 ,  A23J3/08

Abstract: A method and system for producing panela cheese resulting as by-product whey without salt or with minimal amount of salt, the method includes processing milk to produce a mixture of cheese curds and whey, wherein optionally the mixture is salted by incorporating a fraction of a total amount of salt required for the manufacture of the panela cheese concerned; extruding, forming and pressing the cheese curds to form cheese blocks and/or simultaneously draining the whey from the cheese curds; optionally subjecting the obtained cheese blocks to a cooling process or a fast cooling process; and promoting absorption of salt by injecting brine to the cheese blocks, wherein the amount of salt absorbed by the cheese block from the brine represents the complement of the total amount of salt required for the manufacture of the panela cheese concerned. The system includes a vat, a cheeseformer apparatus, and a brine injector.

公开(公告)号：US09364011B2

公开(公告)日：2016-06-14

申请号：US13820373

申请日：2011-08-31

Applicant: Sanji Matsui

Inventor： Sanji Matsui

IPC: A23C19/00 ,  A23C19/09 ,  A23C19/045 ,  A23C19/082 ,  A23C19/05

CPC classification number: A23C19/0921 ,  A23C19/0455 ,  A23C19/05 ,  A23C19/082 ,  A23C19/09

Abstract: A method for producing cheese without fermentation and ripening steps is provided. The method includes adding vinegar or acidulant to milk and mixing them. Whey is removed from the resultant mixture to recover a curd. Adding, to the curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify. The resultant emulsion is cooled to solidify. An alternative method includes adding to the curd a natural cheese in a ratio of 20 to 90% by weight of the curd to 80 to 10% by weight of the natural cheese. The natural cheese is selected from Grana, Mimolette, Gouda, Edam, Emmental, Gruyere, Parmigiano Reggiano cheeses, and a combination thereof. Mixing the curd and natural cheese and adding an emulsifier, cooking salt, sodium bicarbonate and yeast extract. The mixture is heated to emulsify and cooled to solidify.

Abstract translation: 提供了一种不发酵和熟化步骤生产奶酪的方法。 该方法包括向牛奶中加入醋或酸化剂并混合。 将乳清从所得混合物中取出以回收凝乳。 向凝乳中加入乳化剂，蒸煮盐，碳酸氢钠和酵母提取物，并加热使其乳化。 将所得乳液冷却固化。 一种替代方法包括将天然乳酪以20至90重量％的比例加入到天然干酪的80至10重量％中。 天然奶酪选自Grana，Mimolette，Gouda，Edam，Emmental，Gruyere，Parmigiano Reggiano奶酪及其组合。 混合凝乳和天然乳酪，加入乳化剂，蒸煮盐，碳酸氢钠和酵母提取物。 加热混合物乳化并冷却固化。

公开(公告)号：US20160058026A1

公开(公告)日：2016-03-03

申请号：US14839202

申请日：2015-08-28

Applicant: DMK Deutsches Milchkontor GmbH

Inventor： Sven-Rainer Döring

IPC: A23C19/00 ,  B01D63/10 ,  B01D61/14 ,  B01D71/68 ,  B01D71/06 ,  B01D61/02 ,  A23L1/015 ,  B01D63/08

CPC classification number: A23C19/00 ,  A23C7/043 ,  A23C9/1422 ,  A23C9/1427 ,  A23C19/05 ,  A23C2210/206 ,  A23C2210/252 ,  B01D61/025 ,  B01D61/145 ,  B01D63/082 ,  B01D63/10 ,  B01D71/06 ,  B01D71/68

Abstract: A process for producing colourless vat milk is proposed, in which (a) vat milk is subjected to an ultrafiltration and in the course of this a first permeate P1 and a first retentate R1 are produced; (b) the permeate P1 is subjected to a reverse osmosis and in the course of this a second permeate P2 and a second retentate R2 are produced, (c) the second retentate R2 is treated with an adsorbent and in the course of this a further retentate R2* is produced, (d) the resultant retentate R2* is combined with the retentate R1 and the permeate P2.

Abstract translation: 提出了一种生产无色瓮牛奶的方法，其中（a）对at牛奶进行超滤，并且在此过程中产生第一渗透物P1和第一渗余物R1; （b）渗透物P1经受反渗透，在此过程中，产生第二渗透物P2和第二滞留物R2，（c）第二滞留物R2用吸附剂处理，并且在此过程中进一步 产生滞留物R2 *，（d）所得到的滞留物R2 *与滞留物R1和渗透物P2组合。

公开(公告)号：US20150250196A1

公开(公告)日：2015-09-10

申请号：US14636733

申请日：2015-03-03

Applicant: DMK Deutsches Milchkontor GmbH

Inventor： Ralf Zink

IPC: A23C20/00

CPC classification number: A23C20/00 ,  A23C1/00 ,  A23C9/137 ,  A23C19/05 ,  A23C19/068 ,  A23C19/08 ,  A23C19/086 ,  A23C21/02

Abstract: The proposal is for a protein composition intended for use as a cheese substitute and obtainable by (a) dewatering fermented, sour or acidified milk or corresponding milk products, (b) adding flavourings and/or colourings and also, optionally, further food additives to the dried composition thus obtained, and (c) allowing the resulting mixture to swell with water or steam.

Abstract translation: 该提议是用于作为奶酪替代品的蛋白质组合物，其可通过（a）脱水发酵，酸或酸化的乳或相应的乳制品，（b）加入调味剂和/或着色剂，以及任选的其它食品添加剂 由此获得的干燥组合物，和（c）使所得混合物用水或蒸汽溶胀。

公开(公告)号：US20140220178A1

公开(公告)日：2014-08-07

申请号：US14126540

申请日：2012-06-14

Applicant: Terhi Aaltonen ,  Päivi Myllärinen ,  Ilkka Huumonen ,  Emmi Martikainen

Inventor： Terhi Aaltonen ,  Päivi Myllärinen ,  Ilkka Huumonen ,  Emmi Martikainen

IPC: A23C19/05 ,  A23C19/068

CPC classification number: A23C19/068 ,  A23C19/0328 ,  A23C19/05 ,  A23C2210/202 ,  A23C2210/252 ,  C12Y203/02013

Abstract: The present invention relates to a process for producing cheese, comprising the steps of: providing a first raw material liquid; providing a second raw material liquid; treating the first raw material liquid with a protein crosslinking enzyme to provide an enzyme-treated raw material liquid; mixing the enzyme-treated raw material liquid with the second raw material liquid to provide cheese milk; processing the cheese milk into cheese. The process produces cheese in improved yields while retaining the organoleptic properties of cheese unchanged. The invention further relates to cheese treated with a protein crosslinking enzyme, having the moisture on a fat-free basis of 67% or less and a protein profile of cheese has proteins of molecular weight of less than 66 kDa.

Abstract translation: 本发明涉及一种生产奶酪的方法，包括以下步骤：提供第一原料液; 提供第二原料液; 用蛋白质交联酶处理第一原料液以提供酶处理的原料液; 将酶处理的原料液与第二原料液混合，得到干酪乳; 将奶酪加工成奶酪。 该方法以提高的产量生产干酪，同时保持乳酪的感官特性不变。 本发明还涉及用蛋白质交联酶处理的干酪，其无水脂肪含量为67％以下，奶酪的蛋白质分布具有分子量小于66kDa的蛋白质。

公开(公告)号：US20110097441A1

公开(公告)日：2011-04-28

申请号：US12875541

申请日：2010-09-03

Applicant: Richard K. Merrill ,  Mayank Singh

Inventor： Richard K. Merrill ,  Mayank Singh

IPC: A23C19/024 ,  A23C19/068

CPC classification number: A23C19/082 ,  A23C19/05 ,  A23C19/06 ,  A23C19/084 ,  A23C19/093

Abstract: Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product.

Abstract translation: 描述了制备干酪产品的方法。 所述方法可以包括将至少一部分含蛋白质的起始乳转化成离散的凝乳颗粒，并将凝乳颗粒形成奶酪前体的步骤。 干酪前体可以与浆料组合以形成混合物。 混合物可以加工成奶酪制品。 还描述了制作奶酪产品的连续方法。 所述方法可以包括抑制起始乳中凝固物的形成，同时加入凝结剂。 起始的牛奶可以沿流动路径通过，并且可以调节温度和pH中的一种或多种以允许在流动内形成凝乳颗粒。 凝乳颗粒可以形成干酪前体，其与浆料组合以形成可以进入奶酪产品的混合物。

公开(公告)号：US20100297293A1

公开(公告)日：2010-11-25

申请号：US12740611

申请日：2008-10-24

Applicant: Daniel Dalemans

Inventor： Daniel Dalemans

IPC: A23D9/00 ,  A23G9/00 ,  A23C9/00 ,  A23C15/00 ,  A23C19/00 ,  A23C13/00

CPC classification number: A23D9/04 ,  A21D2/16 ,  A23C9/15 ,  A23C13/12 ,  A23C19/05 ,  A23D7/001 ,  A23D7/003 ,  C11B3/003 ,  C11B3/12 ,  C11B7/0075 ,  C11C3/10

Abstract: The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat.

Abstract translation: 本发明涉及一种降低乳脂肪的饱和脂肪酸含量的方法，该脂肪包括优选通过本发明的方法获得的饱和脂肪酸含量降低的乳脂肪以及包含所述脂肪的食品组合物。

公开(公告)号：US20100028492A1

公开(公告)日：2010-02-04

申请号：US12520158

申请日：2007-11-12

Applicant: Giovanni Mogna

Inventor： Giovanni Mogna

IPC: A23C9/12 ,  A23C19/032 ,  A23C23/00

CPC classification number: A23C3/03 ,  A23C9/123 ,  A23C19/0323 ,  A23C19/05 ,  A23C19/0973 ,  A23Y2220/67 ,  A23Y2240/41

Abstract: The present invention relates to a method, called Mofinazione process, for preparing a milk intended for milk-dairy applications, the milk obtained with said method and the uses thereof. Said method includes an opportune heat treatment of the milk, followed by a pre-maturation concerning the addition and the development within said milk of opportune bacterial strains selected for this purpose, in particular strains with a probiotic valence.

Abstract translation: 本发明涉及一种称为Mofinazione方法，用于制备用于乳 - 乳制品应用的乳，通过所述方法获得的乳及其用途。 所述方法包括对牛奶的适时热处理，随后关于在为此目的选择的适当细菌菌株的所述牛奶中的添加和发育的预熟化，特别是具有益生菌价的菌株。

公开(公告)号：US20090214705A1

公开(公告)日：2009-08-27

申请号：US11910718

申请日：2006-03-30

Applicant: Henry J. Ledon ,  Dominique Ibarra

Inventor： Henry J. Ledon ,  Dominique Ibarra

IPC: A23C19/14 ,  A23C19/05 ,  A23C19/06

CPC classification number: A23C19/105 ,  A23C19/05 ,  A23C19/06 ,  A23C19/14 ,  A23C2240/20 ,  A23V2002/00 ,  A23V2200/10 ,  A23V2250/101 ,  A23V2250/124 ,  A23V2250/12

Abstract: The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial strains, and in a step of ripening the manufactured cheese. Said method is characterized in that it includes one or each of the following steps: prior to the inoculating step, processing the dairy mixture with a process gas comprising a neutral gas or a reducing gas or a mixture thereof to obtain a desired redox potential value Eh which is less than the value obtained when the dairy mixture is at equilibrium with air; all or part of the ripening step is carried out under a reducing ripening atmosphere.

Abstract translation: 本发明涉及一种制备具有增强的感官特性的成熟干酪的方法，其包括在制备方法的一个步骤期间，用一种或多种乳酸菌株接种乳制品混合物，并且在熟化制成的干酪 。 所述方法的特征在于其包括以下步骤中的一个或每个：在接种步骤之前，用包含中性气体或还原气体或其混合物的处理气体处理乳制品混合物以获得所需的氧化还原电位值Eh 小于当乳制品混合物与空气平衡时获得的值; 全部或部分熟化步骤在还原熟化气氛下进行。