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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
1	乳制品生产方法和设备	CN94193991.X	1994-11-02	CN1050501C	2000-03-22	安德列·多洛德特; 克里斯蒂安·皮勒东; 帕特里克·索韦恩; 贝尔纳·施皮斯
乳制品生产，包括至少一个超滤(1)和成熟阶段(2)，其特征在于，在均质阶段(4)的下游有至少一个制品增压阶段，然后是至少一个使制品从液态成为固态的分布阶段以及至少一个使乳制品成形的或减压阶段(16)，最后是至少一个把固态制品切成一块块的切割阶段。
2	乳制品生产方法	CN94193991.X	1994-11-02	CN1134099A	1996-10-23	安德列·多洛德特; 克里斯蒂安·皮勒东; 帕特里克·索韦恩; 贝尔纳·施皮斯
乳制品生产，包括至少一个超滤(1)和成熟阶段(2)，其特征在于，在均质阶段(4)的下游有至少一个制品增压阶段，然后是至少一个使制品从液态成为固态的分布阶段以及至少一个使乳制品成型的或减压阶段(16)，最后是至少一个把固态制品切成一块块的切割阶段。
3	A method and apparatus for producing shredded cheese	JP50155198	1996-06-14	JP2000512145A	2000-09-19	スコットジーアンドリューズ; ディヴィッドジェイガーネット; マシューティーステンゼル; デニスアールファードン; オーヴィルシーフェイガー
(57)【要約】チーズのような細断された食品を生産するための方法及び装置を開示する。本発明の装置は、シート形成機（１０）と、キャストライン（２０）と、細断組立体（４０）からなり、それらすべては単一ユニットとして機能する。細断組立体は、最初に、入ってくるチーズシートを薄切りしてリボンにし、次いで、これらのリボンの各々を所定長さに切断する。チーズを、表面に機械加工された溝又はスロットを有する一対のローラー（５１，５２）の中に通すことによって、チーズシートを薄切りしてリボンにするのが良く、スロット（５５）の幅はチーズリボンの所望幅に相当する。チーズリボンは複数の横方向に取付けられた細長いブレード（２１１）に差し出され、細長いブレードの各々は共通軸線を中心に回転する。各ブレードは所望長さの部分をチーズリボンから切り離す。
4	A method and apparatus for producing shredded cheese	JP50155198	1996-06-14	JP3657998B2	2005-06-08	スコットジーアンドリューズ; ディヴィッドジェイガーネット; マシューティーステンゼル; デニスアールファードン; オーヴィルシーフェイガー

5	Method for producing dairy products	JP51305095	1994-11-02	JPH09507023A	1997-07-15	ベルナールスピース; パトリークソービアーン; アンドレドールデ; クリスチアーンブルトン
(57)【要約】少なくとも１つの限外濾過工程（１）と熟成工程（２）を有する乳製品の製造方法であって、それぞれ少なくとも１つの、均質化工程（４）の後の加圧工程、その後、生成物を液相から固相へ移行させる分散工程、成形のための膨張（１６）または減圧工程、そして最後に、固体生成物をスライスする工程を有していることを特徴とする。
6	JPS6341535B2 -	JP17912285	1985-08-14	JPS6341535B2	1988-08-17	HORI TOMOSHIGE; ITO KENSUKE

7	Method of automatic measuring control of curd making process	JP17912285	1985-08-14	JPS6240246A	1987-02-21	HORI TOMOSHIGE; ITO KENSUKE
PURPOSE: To automatically judge curd cutting time, by measuring the time elapsed from starting of floating coagulation by change in temperature of an electric conductor heated by electricity and comparing it with predetermined coagulation continuation time from the starting of coagulation to curd cutting. CONSTITUTION: The electric conductor 5 capable of being thermally brought into contact with milk in the milk coagulating tank is heated by electricity, the temperature of the conductor or electric resistance is measured with time, the time elapsed from starting of milk coagulation is measured from change in the temperature or electric resistance and it is compared with predetermined coagulation continuation time from the starting milk coagulation to cured cutting to judge automatically cured cutting time. Consequently, variability of the curd cutting time occurring when plural curd making operators judge it subjectively is eliminated and loss caused by abandonment of the whole amount of raw material milk in the tank resulting from artificial maloperation such as no addition or double addition of rennet, etc., can be completely prevented. COPYRIGHT: (C)1987,JPO&Japio
8	가정용 간편 요거트 및 치즈 발효기	KR20160120718	2016-09-21	KR20160114020A	2016-10-04	KIM JIN SEOK
본발명은치즈제조용간편기능성제조기에관한것으로, 전기를사용하지않고뜨거운물의가열된증기를사용하여대류순환방식에의하여요구르트를발효시킬수 있으며, 우유에서발효된치즈가걸러지고치즈에서분리된수분이배출될수 있는치즈제조용간편기능성제조기에관한것이다.
9	가정용 간편 요거트 및 치즈 발효기	KR1020140125532	2014-09-22	KR101660421B1	2016-09-28	김진석
본발명은가정용간편요거트및 치즈발효기에관한것으로, 전기를사용하지않고뜨거운물의가열된증기를사용하여대류순환방식에의하여요구르트를발효시킬수 있으며, 우유에서발효된치즈가걸러지고치즈에서분리된수분이배출될수 있는가정용간편요거트및 치즈발효기에관한것이다.
10	요구르트 치즈 제조용 용기 및 이를 이용한 요구르트 치즈 제조장치	KR1020090012498	2009-02-16	KR1020100093351A	2010-08-25	김종부; 채기탁; 이진화; 손창현; 김지태
PURPOSE: A container for the yogurt cheese production and a device for manufacturing the yogurt cheese using the same are provided, which can prevent the invasion of other bacteria and enable a user to produce high-quality cheese and yogurt with rich flavor. CONSTITUTION: A container for the yogurt cheese production includes: a first container(52) which has a first storage for storing liquid milk products; a second container(54) which has a second storage and is connected to the first container; and a filter part which extracts the milk serum from the fermented yogurt products stored in the first storage. The first container is installed inside the first storage to be movable up and down and has a platen adding pressure to the milk products stored inside the first storage in the state that the first container and the second container are reversed.
11	가정용 간편 요거트 및 치즈 발효기	KR1020140125532	2014-09-22	KR1020160035118A	2016-03-31	김진석
본발명은치즈제조용간편기능성제조기에관한것으로, 전기를사용하지않고뜨거운물의가열된증기를사용하여대류순환방식에의하여요구르트를발효시킬수 있으며, 우유에서발효된치즈가걸러지고치즈에서분리된수분이배출될수 있는치즈제조용간편기능성제조기에관한것이다.
12	섬유질, 점성 식품 덩어리를 균질화하기 위한 방법 및 장치	KR1020137003371	2011-07-18	KR1020130041937A	2013-04-25	쿤디에테르; 밀츠오스카; 뮐러안드레아스
섬유질, 점성 식품 덩어리(1), 특히, 예를 들어, 모짜렐라와 같은 파스타 필라타를 균질화하기 위한 방법 및 장치로서, 처음에 식품 덩어리(1)의 공급량은 컨테이너를 포함하는 균질화 장치에 연속적으로 공급되며, 이후 단계로 컨테이너의 출구 갭을 나오는 식품 덩어리(1)가 컨테이너의 아래에 배치된 성형 및/또는 냉각 장치에 공급되며, 여기서 성형 및/또는 냉각 장치는 특히, 벨트와 함께 구비하는 두 개 롤러 사이에서 충접 갭을 형성하며, 식품 덩어리(1)를 식품 스트립으로 성형하며, 여기서 컨테이너의 출구 갭은 적어도 충전 갭에 대체로 평행하게 배향되며, 출구 갭(5)의 개구 폭 및/또는 공급량은 컨테이너 내에 위치한 식품 덩어리가 균질화의 목적을 위해 정착할 수 있어야 하며, 충전 갭으로 유입되는 식품 덩어리의 섬유질은 처리 방향으로 대체� �� 정렬된다.
13	Single Auger Extruder	US15050099	2016-02-22	US20160243727A1	2016-08-25	Peter F. Nelles; Gary L. Nesheim; Grant L. Nesheim
The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment, the disclosure relates to a barrel for a single auger extrude having angular sections of material.
14	Method for processing cheese curds	US2588	1998-01-05	US5906854A	1999-05-25	Virgil J. Scherping; George H. Schwinghammer; Gary L. Starkson
An enclosed food processing device is provided having one or more conveyor belts and vertical agitators positioned above the belt. The agitators have forward and backward prongs that stir the food being processed without causing physical damage to it. The food enters the device through an inlet and is evenly distributed across a draining screen by an inlet deflector plate, which is adjustable to account for the different rates at which the food may flow into the device. Ramps are positioned under the device to collect liquid drained from the food, and the ramps have independent segments that separate the liquid based on the stage of the process at which it is drained from the food. A salting apparatus is provided for conveying salt to the food to be processed. The salt is dispensed in proportion to the amount of food to be salted. Salt is moved from a salt hopper into a chamber by a rotating dispensing wheel. The salting apparatus has a pump that moves a fluid, such as filtered air, through a Venturi pickup tee, where it creates a partial vacuum that pulls salt into the airstream from the chamber. The salt then is pushed through stationary salt distribution tubes and applied to the food to be salted.
15	Salting Device	US822599	1997-03-20	US5855671A	1999-01-05	Virgil J. Scherping; George H. Schwinghammer; Gary L. Starkson
An enclosed food processing device is provided having one or more conveyor belts and vertical agitators positioned above the belt. The agitators have forward and backward prongs that stir the food being processed without causing physical damage to it. The food enters the device through an inlet and is evenly distributed across a draining screen by an inlet deflector plate, which is adjustable to account for the different rates at which the food may flow into the device. Ramps are positioned under the device to collect liquid drained from the food, and the ramps have independent segments that separate the liquid based on the stage of the process at which it is drained from the food. A salting apparatus is provided for conveying salt to the food to be processed. The salt is dispensed in proportion to the amount of food to be salted. Salt is moved from a salt hopper into a chamber by a rotating dispensing wheel. The salting apparatus has a pump that moves a fluid, such as filtered air, through a Venturi pickup tee, where it creates a partial vacuum that pulls salt into the airstream from the chamber. The salt then is pushed through stationary salt distribution tubes and applied to the food to be salted.
16	Development of a uniform temperature gradient in a block of cheese	US44964	1993-04-08	US5433141A	1995-07-18	David W. Mehnert
The present invention is directed to a method and apparatus for developing a uniform temperature gradient in a block of cheese. The apparatus includes a chamber for receiving a cheese block. The chamber has a uniform cross section and has opposed openings separated by the length of the chamber. The chamber is surrounded by insulation on the peripheral surface between the openings. A heat exchange surface is disposed over and closes one of the openings. A second heat exchange surface is disposed over and closes the other of the openings. The temperature of the two heat exchange surfaces are different. When a block of cheese is disposed within the chamber, a temperature gradient can be established in the block of cheese in a relatively short period of time. Thereafter, the cheese block can be sliced into appropriate sections for determining moisture content as a function of cheese temperature.
17	Procedure for the metered addition of copper ions in cheese production	US575647	1990-08-31	US5003869A	1991-04-02	Claus Fabricius
For the metered addition of copper ions in cheese production in a stainless steel kettle(a) CO.sub.2 is introduced into the added water,(b) copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,(c) the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions and(d) the added water containing CO.sub.2, copper ions and enzymes is added to the raw milk for the cheese production.An apparatus for carrying out this procedure is characterized by(a) an electrolyzing tank (10) having an anode (11), a cathode (12) and a vent (13),(b) means (1, 2, 3, 4, 6) for feeding added water into the electrolyzing tank (10),(c) means (5, 7, 8, 9) for the metered addition of CO.sub.2 to the added water,(d) a mixing tank (16) having a mixing device (17),(e) means (14) for draining the added water from the electrolyzing tank (10) into the mixing tank (16),(f) means (15) for adding enzymes to the mixing tank (16),(g) a milk kettle (19) having a mixing device (20) and(h) means (18) for draining the added water from the mixing tank (16) into the milk kettle (18).
18	Procedure for the metered addition of copper ions in cheese production	US365548	1989-06-13	US4981703A	1991-01-01	Claus Fabricius
A process for the metered addition of copper ions in cheese production in a stainless steel kettle is disclosed whereinCO.sub.2 is introduced into water which is to be added,copper ions are produced electrolytically in the added water by means of electrodes immersed in the added water,the enzymes necessary for the cheese production are added to the added water containing CO.sub.2 and copper ions andthe added water containing CO.sub.2, copper ions and enzymes is added to the milk for the cheese production.
19	Method for automatic measurement and control in curd making process	US830859	1986-02-19	US4663169A	1987-05-05	Tomoshige Hori; Kensuke Itoh
A method for automatic measurement and control in curd making process is provided wherein an electrical current is supplied to an electrical conductor thermally contactable with milk stored in a curd tank so as to be heated to result in sufficiently higher temperature of the said conductor than the surrounding milk, temperatures or electrical resistances of the electrical conductor are measured in relation to time lapse, an elapsed time starting from the commencement of curdling is measured on the basis of a change in temperature or electrical resistance of the electrical conductor, and the elapsed time is compared with a predetermined curdling progress time ranging from the commencement of curdling to curd cutting so as to automatically judge a curd cutting timing.
20	Cheese making apparatus	US335763	1981-12-30	US4393759A	1983-07-19	Guy Quilliou
A cheese making apparatus comprises a rectangular vat, a pressing plate, a filtering sheet supported on the bottom wall of the vat for displacement in a longitudinal direction, and a transverse partition affixed to an end of the filter sheet adjacent a fixed end wall of the vat for simultaneous displacement with the filtering sheet in this direction. The partition defines with the side walls, the bottom wall and a mobile end wall opposite the fixed end wall an operating volume of the vat determining the amount of curds to be held in the vat for producing cheese from a pressed mass of the curds wherefrom the whey has been drained. Displacement of the partition changes the operating volume and the transverse partition is elastically compressible in a vertical direction whereby lowering of the pressing plate into the vat compresses the partition and permits the plate to apply pressure to the curds held in the vat.

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