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73 条记录 (耗时 0.016 秒)

    METHOD FOR PRODUCING A BLUE CHEESE
    1.
    发明申请
    METHOD FOR PRODUCING A BLUE CHEESE 审中-公开
    生产蓝莓的方法

    公开(公告)号：US20130266690A1

    公开(公告)日：2013-10-10

    申请号：US13704620

    申请日：2011-06-16

    申请人： Jean-Claude Guilloteau

    发明人： Jean-Claude Guilloteau

    IPC分类号： A23C19/028

    CPC分类号： A23C19/0285 ,  A23C19/0325 ,  A23C19/0682 ,  A23C2250/30

    摘要： A blue cheese and a process for producing blue cheese from a liquid pre-cheese obtained by complete ultrafiltration of milk, and of which the blue mold develops only in the needling holes.

    摘要翻译： 一种蓝色奶酪以及通过完全超滤牛奶得到的液体预干酪生产蓝色奶酪的方法，其中蓝色模具仅在针刺孔中形成。

    Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same
    3.
    发明授权
    Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same 有权
    基于乳酸菌的发酵活化剂和使用其制备乳制品的方法

    公开(公告)号：US07291355B2

    公开(公告)日：2007-11-06

    申请号：US10111703

    申请日：2001-09-20

    申请人： Laurent Zindel ,  Annie Mornet ,  Eloi Fontaine ,  Denis Guillaud

    发明人： Laurent Zindel ,  Annie Mornet ,  Eloi Fontaine ,  Denis Guillaud

    IPC分类号： A23C9/12

    CPC分类号： A23C9/123 ,  A23C19/0323 ,  A23C19/0325 ,  A23C19/0682 ,  C12N1/20 ,  C12N1/38

    摘要： The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity pH of the lactic acid bacteria with which said activator is to be associated at a value ranging between 5 and 7, and free of added sugar(s) capable of being metabolised by said lactic acid bacteria. The invention also concerns a method for preparing a dairy product characterised in that it consists in using said activator.

    摘要翻译： 本发明涉及一种基于乳酸菌的发酵活化剂，其特征在于至少包括：含氮物质，能够保持与所述活化剂相关联的乳酸菌活性pH值在一定范围内的缓冲系统 在5和7之间，并且没有能够被所述乳酸菌代谢的添加的糖。 本发明还涉及制备乳制品的方法，其特征在于它包括使用所述活化剂。

    System and method for making enhanced cheese
    4.
    发明授权
    System and method for making enhanced cheese 失效
    增强奶酪的制作方法

    公开(公告)号：US06780445B1

    公开(公告)日：2004-08-24

    申请号：US09562482

    申请日：2000-05-01

    申请人： Ken Rhodes

    发明人： Ken Rhodes

    IPC分类号： A23C912

    CPC分类号： A23C19/053 ,  A23C19/06 ,  A23C19/063 ,  A23C19/064 ,  A23C19/068 ,  A23C19/0682 ,  A23C19/0684 ,  A23C19/09 ,  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。

    Cheese ripening process
    5.
    发明申请
    Cheese ripening process 失效
    奶酪成熟过程

    公开(公告)号：US20030165595A1

    公开(公告)日：2003-09-04

    申请号：US10168581

    申请日：2003-04-28

    发明人： Mark Rodney Smith

    IPC分类号： A23C009/12

    CPC分类号： A23C19/0323 ,  A23C19/0682

    摘要： Methods for accelerated cheese ripening using a biological agent, in particular microorganisms, wherein the biological agent has been treated with a surface active agent, (e.g. a detergent or surfactant) and wherein the biological agent is not an attenuated bacterial starter culture.

    摘要翻译： 使用生物制剂加速干酪熟化的方法，特别是微生物，其中生物制剂已用表面活性剂（例如洗涤剂或表面活性剂）处理，并且其中生物制剂不是减毒的细菌起始培养物。

    Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same
    6.
    发明申请
    Ferment activator based on lactic acid bacteria and method for preparing a dairy product using same 有权
    基于乳酸菌的发酵活化剂和使用其制备乳制品的方法

    公开(公告)号：US20030096037A1

    公开(公告)日：2003-05-22

    申请号：US10111703

    申请日：2002-10-18

    发明人： Laurent Zindel ,  Annie Mornet ,  Eloi Fontaine ,  Denis Guillaud

    IPC分类号： A23C009/12

    CPC分类号： A23C9/123 ,  A23C19/0323 ,  A23C19/0325 ,  A23C19/0682 ,  C12N1/20 ,  C12N1/38

    摘要： The invention concerns a ferment activator based on lactic acid bacteria, characterised in that it comprises at least: a nitrogenous substance, a buffer system capable of maintaining the activity pH of the lactic acid bacteria with which said activator is to be associated at a value ranging between 5 and 7, and free of added sugar(s) capable of being metabolised by said lactic acid bacteria. The invention also concerns a method for preparing a dairy product characterised in that it consists in using said activator.

    摘要翻译： 本发明涉及一种基于乳酸菌的发酵活化剂，其特征在于至少包括：含氮物质，能够保持与所述活化剂相关联的乳酸菌活性pH值在一定范围内的缓冲系统 在5和7之间，并且没有能够被所述乳酸菌代谢的添加的糖。 本发明还涉及制备乳制品的方法，其特征在于它包括使用所述活化剂。

    Rolled cheese and process for producing the same
    7.
    发明授权
    Rolled cheese and process for producing the same 失效
    轧制的干酪及其生产方法

    公开(公告)号：US4496593A

    公开(公告)日：1985-01-29

    申请号：US444382

    申请日：1982-11-26

    申请人： Michel Caille

    发明人： Michel Caille

    IPC分类号： A23C19/068 ,  A23C19/09 ,  A23C19/16 ,  A23C19/00 ,  A23P1/00

    CPC分类号： A23C19/0682 ,  A23C19/0908 ,  A23C19/16

    摘要： A rolled cheese and a process for making the cheese is described. The cheese comprises a layer of fresh cheese curd coated with flavoring, such as herbs, which is rolled into a spiral. The fresh cheese curd is neither cooked nor kneaded, and the resulting rolled cheese has two distinct layers which each contain a distinctive taste.

    摘要翻译： 描述了一种轧制的干酪和一种制作干酪的方法。 奶酪包含一层新鲜的干酪凝乳，其中涂上调味料，例如卷曲成螺旋状的香草。 新鲜的干酪凝乳既没有煮熟也没有揉捏，并且所得的滚动乳酪具有两个不同的层，每个含有独特的味道。