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公开(公告)号：US20230014051A1
公开(公告)日：2023-01-19
申请号：US17784661
申请日：2020-12-11
发明人： Earl Christiansen , Loren S. Ward
摘要： Disclosed is a method for making shelf-stable yogurt products of viscosities from about 50 centipoise to about 20,000 centipoise, the yogurt products having a total protein content of at least about 12 percent, at least about 75% of the whey protein in the product being undenatured. Also disclosed are products made by the method, such as shelf-stable yogurt drinks comprising at least about 12 percent total protein, wherein at least about 75% of the whey protein is in the undenatured state.
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公开(公告)号：US11266158B2
公开(公告)日：2022-03-08
申请号：US16705340
申请日：2019-12-06
申请人： fairlife, LLC
IPC分类号： A23C9/152 , A23C1/16 , A23C9/13 , A23C9/12 , A23C9/142 , A23C3/03 , A23C1/04 , A23C1/12 , A23C1/14 , A23C3/08 , A23C9/18 , A23L3/349
摘要： Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.
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公开(公告)号：US11096406B2
公开(公告)日：2021-08-24
申请号：US15567594
申请日：2016-04-22
IPC分类号： A23L3/24 , A23C3/03 , A23L2/42 , A23L2/46 , A23L3/015 , C12H1/16 , C12H1/18 , A23L3/22 , A61L9/00 , A61L2/00
摘要： A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10° C. while it is in the droplet phase and/or after being collected into a liquid volume.
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公开(公告)号：US10542763B2
公开(公告)日：2020-01-28
申请号：US15828499
申请日：2017-12-01
申请人： fairlife, LLC
IPC分类号： A23C9/152 , A23C1/16 , A23C9/13 , A23C9/12 , A23C9/142 , A23C3/03 , A23C1/04 , A23C1/12 , A23C1/14 , A23C3/08 , A23C9/18 , A23L3/349
摘要： Disclosed are processes for preparing dry or powder dairy compositions having low lactose contents and containing polyphenol compounds. The resultant dry or powder dairy compositions can be used to form reconstituted fluid dairy products, which can have improved organoleptic properties, such as less cooked flavor, sulfur odor, and brown color.
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公开(公告)号：US10271563B2
公开(公告)日：2019-04-30
申请号：US15616437
申请日：2017-06-07
发明人： Sven-Rainer Döring
摘要： Suggested is a process for the production of a UHT milk with improved taste characteristics, comprising the following steps: (a) providing a raw milk; (b) separating the raw milk into a skimmed milk fraction and a cream fraction; (c) microfiltration or diafiltration of the skimmed milk fraction, obtaining a casein-containing retentate R1 and a fine whey as permeate P1; (d) ultrafiltration of the fine whey of step (c), obtaining a permeate P2 that is rich in lactose and minerals, and a protein-rich retentate R2; (e) mixing the cream fraction, the retentate R1 containing the casein and the permeate P2 containing the lactose and minerals, obtaining a mixed fraction M1; (f) ultra-high temperature treatment of the mixed fraction M1 of step (e); (g) pasteurization of the protein-rich retentate R2 obtained in step (d); and (h) mixing the ultra-heat treated fraction M1 of step (f) with the pasteurized retentate R2 of step (g), obtaining the target product.
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公开(公告)号：US20180184677A1
公开(公告)日：2018-07-05
申请号：US15741491
申请日：2016-07-01
申请人： NATURO PTY LTD
CPC分类号： A23C3/03 , A23C3/031 , A23C2210/15 , A23L3/0155 , A23V2002/00
摘要： A process for treating milk including the steps of: a homogenization step wherein the milk is maintained at a temperature of below about 60° C.; and, a high pressure processing step, wherein the milk is subjected to an elevated pressure above about 350 MPa wherein the elevated pressure of the high pressure processing step does not induce an increase in the temperature of the milk in excess of a limiting temperature of about 60° C. during the high pressure processing step.
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公开(公告)号：US20180092385A1
公开(公告)日：2018-04-05
申请号：US15567594
申请日：2016-04-22
CPC分类号： A23L3/24 , A23C3/03 , A23C2210/10 , A23L2/42 , A23L2/46 , A23L3/015 , A23L3/22 , A23V2002/00 , A61L2/0023 , A61L9/00 , A61L2202/21 , C12H1/16 , C12H1/18
摘要： A method and device are described that reduce the amount of pathogens in a liquid and/or to mitigate the growth of pathogens. Utilizing the method or device, liquid product is subjected to an 8 Bar or greater pressure drop. The liquid product is then heated to increase its temperature by at least 10° C. while it is in the droplet phase and/or after being collected into a liquid volume.
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公开(公告)号：US09282755B2
公开(公告)日：2016-03-15
申请号：US12203051
申请日：2008-09-02
申请人： Gavin Matthew Schmidt , Jennifer Louise Kimmel , Aaron S. Handrick , Lisa Ann Dierbach , Kenneth Allen Mikeska , Bruce Edward Campbell , Karen Robinson
发明人： Gavin Matthew Schmidt , Jennifer Louise Kimmel , Aaron S. Handrick , Lisa Ann Dierbach , Kenneth Allen Mikeska , Bruce Edward Campbell , Karen Robinson
CPC分类号： A23C9/1422 , A23C3/03 , A23C9/1508 , A23C9/1522
摘要： Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates.
摘要翻译： 公开了表现出增强的新鲜乳制品香味的稳定浓缩乳制品及其制备方法。 所得到的浓缩产品包括降低的乳蛋白水平和通过加奶油增加脂肪含量。 通过一种方法，浓缩的乳制品液体通过选择起始乳制品基料和选择的奶油添加剂具有约0.4至约0.7的蛋白质与脂肪的比例。 优选地，奶油添加发生在该过程中的特定输入位置，以实现稳定的浓缩物。
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公开(公告)号：US09167827B2
公开(公告)日：2015-10-27
申请号：US13891579
申请日：2013-05-10
发明人： Sven-Rainer Döring
CPC分类号： A23C9/142 , A23C3/03 , A23C7/046 , A23C9/1422 , A23C19/05 , A23C2210/252 , A23C2210/256
摘要： A process for the production of cheese milk is suggested, wherein (a) raw milk is subjected to heat treatment, (b) solids are removed from the heat-treated product, (c) the resulting intermediate is skimmed, (d) the skimmed milk such obtained is subjected to microfiltration, and (e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is (f) pasteurized in a final step.
摘要翻译： 提出了生产奶酪乳的方法，其中（a）对生奶进行热处理，（b）从热处理产物中除去固体，（c）将所得中间体脱脂，（d）脱脂 将得到的乳液进行微滤，（e）通过添加一定量的步骤（c）中分离的乳膏将所得到的渗透物调节至所需的脂肪含量，所得到的标准化奶（f）在最终的巴氏杀菌 步。
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公开(公告)号：US08839713B2
公开(公告)日：2014-09-23
申请号：US12601646
申请日：2008-05-26
申请人： Martin Förster
发明人： Martin Förster
IPC分类号： A01J11/00 , A23C1/00 , A23C3/02 , A23C3/04 , A23C15/04 , A47J31/44 , A23L3/22 , F28D7/02 , A23L3/16 , A23L3/365 , A01J25/00 , A23K1/18 , A23C3/03 , A23K1/00
CPC分类号： F28D7/024 , A01J25/008 , A23C3/031 , A23K10/00 , A23K50/60 , A23L3/16 , A23L3/22 , A23L3/365 , A47J31/4485
摘要： A system for pasteurizing animal food, comprising a pasteurizing unit and a cooling unit designed as a heat exchanger (3 or 3′) is disclosed. The height (H) of the heat exchanger (3 or 3′) is a multiple of the maximum width (D) thereof. A pipe is provided inside the heat exchanger (3 or 3′) as a cooling serpentine (6) which extends nearly along the entire height (H) of the heat exchanger (3 or 3′).
摘要翻译： 公开了一种用于巴氏灭菌动物食品的系统，包括巴氏灭菌单元和设计为热交换器（3或3'）的冷却单元。 热交换器（3或3'）的高度（H）是其最大宽度（D）的倍数。 在热交换器（3或3'）的内部设置有作为沿热交换器（3或3'）的整个高度（H）延伸的冷却蛇形管6。
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