知搜-全球专利检索

  1. Login
  2. Sign Up

Search Results

149 records (took 0.022 seconds)

    Low-bacteria milk powders with a high whey protein nitrogen index (IV)
    2.
    发明授权
    Low-bacteria milk powders with a high whey protein nitrogen index (IV) 有权

    公开(公告)号：US11206842B2

    公开(公告)日：2021-12-28

    申请号：US15643575

    申请日：2017-07-07

    Applicant: DMK Deutsches Milchkontor GmbH

    Inventor： Torben Wiegers

    IPC: A23C9/16 ,  A23C9/15 ,  A23C9/142 ,  A23C9/148 ,  A23C9/13 ,  A23C1/12 ,  A23C3/02 ,  A23C7/04

    Abstract: A low-bacteria milk powder with a WPNI of at least 2 is suggested, obtainable by (a) providing a milk component; (b) optionally, separating the cream from the milk component; (c) subjecting the milk component from which the cream had been optionally separated to microfiltration, obtaining a low-bacteria permeate P1 and a bacteria-contaminated retentate R1; (d) mixing the permeate with a liquid lipid phase and a solid active agent phase; (e) optionally, subjecting the mixture obtained in step (d) to a temperature treatment; and (f) processing the mixture of step (d) or (e) that had optionally been temperature-treated, obtaining a dry powder.

    Process for the production of cheese milk
    4.
    发明授权
    Process for the production of cheese milk 有权
    奶酪生产工艺

    公开(公告)号：US09167827B2

    公开(公告)日：2015-10-27

    申请号：US13891579

    申请日：2013-05-10

    Applicant: DMK Deutsches Milchkontor GmbH

    Inventor： Sven-Rainer Döring

    IPC: A23C3/02 ,  A23C9/142 ,  A23C3/03 ,  A23C7/04 ,  A23C19/05

    CPC classification number: A23C9/142 ,  A23C3/03 ,  A23C7/046 ,  A23C9/1422 ,  A23C19/05 ,  A23C2210/252 ,  A23C2210/256

    Abstract: 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.

    Abstract translation: 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。

    MICROFILTRATION OF HUMAN MILK TO REDUCE BACTERIAL CONTAMINATION
    6.
    发明申请
    MICROFILTRATION OF HUMAN MILK TO REDUCE BACTERIAL CONTAMINATION 审中-公开
    人体工程学微生物减少细菌污染

    公开(公告)号：US20130059050A1

    公开(公告)日：2013-03-07

    申请号：US13566753

    申请日：2012-08-03

    Applicant: Joseph Fournell ,  Scott Eaker ,  Armando Montoya

    Inventor： Joseph Fournell ,  Scott Eaker ,  Armando Montoya

    IPC: A23C7/04 ,  A01J11/06

    Abstract: The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtrate which has undetectable levels of bacteria, including Bacillus cereus. The resultant human milk can be further processed, used and/or sold.

    Abstract translation: 本发明涉及一种处理未加工的人乳以生产具有不可检测水平的细菌的经处理的人乳的方法。 将牛奶脱脂以产生脱脂人乳，然后进行微量过滤以产生具有不可检测水平的细菌（包括蜡状芽孢杆菌）的滤液。 所得到的人乳可以进一步加工，使用和/或出售。

    CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME NUTRITION OF SKIM MILK IN THE HUMAN DIET
    7.
    发明申请
    CARBONATED DAIRY NUTRIENT BEVERAGE AND METHOD OF MAKING A CARBONATED DAIRY NUTRIENT BEVERAGE TO SUPPLY THE SAME NUTRITION OF SKIM MILK IN THE HUMAN DIET 审中-公开
    碳酸奶营养饮料和制造碳酸奶营养饮料的方法，以在人类饮食中提供相同的营养奶粉营养

    公开(公告)号：US20110244076A1

    公开(公告)日：2011-10-06

    申请号：US13079851

    申请日：2011-04-05

    Applicant: George H. Clark ,  Mary Ann Clark

    Inventor： George H. Clark ,  Mary Ann Clark

    IPC: A23C9/152 ,  A23C9/156 ,  A23C9/158 ,  A23C9/12 ,  A23C7/04

    CPC classification number: A23C9/1422 ,  A23C9/1206 ,  A23C9/1307 ,  A23C9/1322 ,  A23C9/1524 ,  A23C9/158

    Abstract: Carbonated dairy nutrient beverage solutions that supply essential nutrients in the human diet are disclosed. The solutions may contain per 8 oz., calcium, magnesium and potassium ions in the form of salts, vitamins A, D, C, and optionally lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers and flavors can also be added to enhance flavor, sensory appeal, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using Carbon Dioxide and Nitrogen to reduce bacterial counts and reduce degradation of essential nutrients in dairy beverages with or without pasteurization is also disclosed.

    Abstract translation: 公开了在人类饮食中提供必需营养素的碳酸乳制品营养饮料溶液。 该溶液可以含有每8盎司钙，镁和钾离子形式的盐，维生素A，D，C和任选的叶黄素，玉米黄质和叶酸，以提供膳食补充。 还可以添加甜味剂，稳定剂和香料以增强风味，感官吸引力，口感，成分溶解和产品外观。 还描述了制造饮料的方法。 还公开了一种使用二氧化碳和氮气来减少细菌计数并减少具有或不具有巴氏消毒的乳制饮料中必需营养物的降解的方法。

    Method of Improving the Efficiency of Fat Separation in the Separation of a Liquid Food Product
    10.
    发明申请
    Method of Improving the Efficiency of Fat Separation in the Separation of a Liquid Food Product 有权
    提高液体食品分离中脂肪分离效率的方法

    公开(公告)号：US20100119676A1

    公开(公告)日：2010-05-13

    申请号：US12593365

    申请日：2008-04-01

    Applicant: Rolf Månsson

    Inventor： Rolf Månsson

    IPC: A23C7/04 ,  A23C9/14 ,  A23C21/00

    CPC classification number: B04B11/02 ,  A01J11/10 ,  A23C9/15 ,  A23C21/00 ,  B04B5/10

    Abstract: A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel.

    Abstract translation: 一种提高具有一定脂肪含量的液体食品分离中脂肪分离效率的方法。 该方法包括使液体食品通过并联连接的两个分离器，第一和第二分离器，其中产物被分成较轻和较重的相。 调节第一分离器，使得较轻相的脂肪含量小于15％。 来自并联连接的第一分离器的较轻相被引入到并联连接的第二分离器的入口导管中。

Patent Agency Ranking