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    RETORTABLE DAIRY BASE
    1.
    发明申请
    RETORTABLE DAIRY BASE 审中-公开
    可回收的奶类

    公开(公告)号：US20100189866A1

    公开(公告)日：2010-07-29

    申请号：US12695399

    申请日：2010-01-28

    Applicant: Brian M. Degner

    Inventor： Brian M. Degner

    IPC: A23L1/39 ,  A23C9/154 ,  A23C9/152 ,  A23C21/04

    CPC classification number: A23C19/0904 ,  A23L9/20 ,  A23L23/00 ,  A23L27/60

    Abstract: Dairy bases, methods of making the dairy bases, and food products comprising the dairy bases are disclosed. The dairy bases comprise a heat-stable dairy protein component, a stabilizer component, an oil component, and a liquid component. The dairy bases comprise a stable emulsion at ambient temperature for at least 14 days after thermal processing. The dairy bases or food products comprising the dairy bases can be thermally processed, such as by retort processing, to produce shelf stable food products that comply with government and/or industry standards for commercial sterility without adversely affecting the color, texture, mouth feel, flavor, thermoplasticity, viscosity, and/or appearance of the dairy bases or food products comprising the dairy bases.

    Abstract translation: 公开了乳制品基地，制造乳制品基料的方法以及包含乳制品基料的食品。 乳制品基质包含热稳定的乳蛋白组分，稳定剂组分，油组分和液体组分。 乳制品基料在热处理后在环境温度下包含稳定的乳液至少14天。 包括乳制品基地的乳制品基地或食品可以通过蒸馏处理进行热处理，以产生符合政府和/或工业无菌的政府和/或工业标准的搁置稳定的食品，而不会不利地影响颜色，质地，口感， 包含乳制品基料的乳制品基料或食品的味道，热塑性，粘度和/或外观。

    Process of making a dairy permeate-based beverage
    3.
    发明授权
    Process of making a dairy permeate-based beverage 失效
    制造基于乳品渗透物的饮料的方法

    公开(公告)号：US5912040A

    公开(公告)日：1999-06-15

    申请号：US591464

    申请日：1996-02-02

    Applicant: Leonard S. Girsh

    Inventor： Leonard S. Girsh

    IPC: A23C9/142 ,  A23C21/02 ,  A23C21/04 ,  A23C21/08 ,  A23L1/305 ,  A23L2/66 ,  A23C17/00 ,  A23C9/12 ,  A23C21/00 ,  B01D61/00

    CPC classification number: A23L2/66 ,  A23C21/023 ,  A23C21/04 ,  A23C21/08 ,  A23C9/1425 ,  A23L33/19 ,  Y10S426/804

    Abstract: Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria. One or more flavoring agents are added to whey permeate form an electrolyte beverage useful as a sports drink or as a therapeutic to replace electrolyte loss. The beverage is extremely low in milk protein, and may be used by individuals having mild to moderate milk protein allergy. Such individuals comprise the vast majority of the milk-allergic population. Hypoallergenic protein and optional fat is added to milk or whey permeate to form a substantially hypoallergenic milk product.

    Abstract translation: PCT No.PCT / US94 / 08795 371日期：1996年2月2日 102（e）日期1996年2月2日PCT 1994年8月2日PCT公布。 公开号WO95 / 03706 日期1995年2月9日乳制品渗透液，蛋白质过滤回收后残留的牛奶或乳清液体组分富含维生素和矿物质。 收集渗透物，立即加工以阻止奶酪生殖细菌的活动。 将一种或多种调味剂加入到乳清渗透物中形成用作运动饮料的电解质饮料或作为替代电解质损失的治疗剂。 饮料的牛奶蛋白质极低，可能由具有轻度至中度乳蛋白过敏的个体使用。 这些个体包括绝大多数的乳过敏群体。 将低过敏蛋白和任选的脂肪加入到乳或乳清渗透物中以形成基本上低过敏的乳制品。

    Milk substitute prepared with whey or whey and added lactose
    4.
    发明授权
    Milk substitute prepared with whey or whey and added lactose 失效
    用乳清或乳清制成乳制品，并加入乳糖

    公开(公告)号：US5906847A

    公开(公告)日：1999-05-25

    申请号：US936034

    申请日：1997-09-23

    Applicant: Hans Engel ,  Martinas Kuslys ,  Heinz Wyss

    Inventor： Hans Engel ,  Martinas Kuslys ,  Heinz Wyss

    IPC: A23C9/152 ,  A23C11/00 ,  A23C11/02 ,  A23C11/04 ,  A23C21/04 ,  A23C21/06

    CPC classification number: A23C21/04 ,  A23C11/04 ,  Y10S426/801

    Abstract: A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half.

    Abstract translation: 用乳清固体或乳清固体制备乳替代组合物，并通过在约30℃至65℃的温度下将乳清固体粉末溶解在含有钙螯合剂和角叉菜胶组分的水性介质中并加入乳糖， 在第二步中，在相同的温度下，将脱脂乳固体粉末溶解在含乳清的培养基中，并且在脱脂乳固体粉末溶解之前和/或之后，将乳清固体浸泡在含水乳液的水相中 如此制备10分钟至4小时以使乳清固体水合的组合物。 当使用乳糖时，所用的乳清固体粉末的量可以减少大约一半。

    Whey product
    6.
    发明授权
    Whey product 失效
    乳清产品

    公开(公告)号：US3943264A

    公开(公告)日：1976-03-09

    申请号：US450205

    申请日：1974-03-11

    Applicant: Paul F. Davis

    Inventor： Paul F. Davis

    IPC: A23C9/15 ,  A23C11/02 ,  A23C21/04 ,  A23C21/06 ,  A23L19/15 ,  A23C9/00

    CPC classification number: A23C9/1512 ,  A23C11/02 ,  A23C21/04 ,  A23C21/06 ,  A23L19/15

    Abstract: A composition is provided which may be substituted for all or part of the milk solids used in the manufacture of food products. The composition includes whey solids, a proteinaceous material, a calcium source, a phosphate source, and a stabilizing agent. The stabilizing agent is selected from natural or artificial phosphorus containing lipid materials, anionic surface active agents other than fatty acids and the salts of fatty acids and mixtures thereof.

    Abstract translation: 提供了可以代替用于制造食品的全部或部分乳固体的组合物。 组合物包括乳清固体，蛋白质物质，钙源，磷酸盐源和稳定剂。 稳定剂选自天然或人造磷的脂质材料，除脂肪酸以外的阴离子表面活性剂和脂肪酸的盐及其混合物。

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