| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 181 | LOW-BACTERIA MILK POWDERS WITH A HIGH WHEY PROTEIN NITROGEN INDEX (IV) | US15643575 | 2017-07-07 | US20180084797A1 | 2018-03-29 | Torben Wiegers |
| 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. | ||||||
| 182 | MILK POWDER WITH IMPROVED MOUTH FEEL | US15538132 | 2015-12-21 | US20170367362A1 | 2017-12-28 | Markus Kreuss; Nicole Rohrer; Christopher Joseph Etienne Schmitt; Eric Kolodziejczyk; Madansinh Nathusinh Vaghela |
| The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages. | ||||||
| 183 | Deaerator system and method for deaeration | US15059531 | 2016-03-03 | US09795150B2 | 2017-10-24 | Fredrik Innings; Tomas Skoglund |
| In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure. | ||||||
| 184 | Deaerator system and method for deaeration | US14344466 | 2012-09-12 | US09770042B2 | 2017-09-26 | Fredrik Innings; Tomas Skoglund |
| In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure. | ||||||
| 185 | BROWN BUTTER AND SYSTEMS AND METHODS FOR THE CONTINUOUS PRODUCTION THEREOF | US15369150 | 2016-12-05 | US20170079301A1 | 2017-03-23 | Jill Paddock; Nicole Igielski; Thomas Aurand; Richard Dinesen |
| A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals. | ||||||
| 186 | PROCESS FOR MAKING A SHELF-STABLE MILK BASED BEVERAGE CONCENTRATE | US15264538 | 2016-09-13 | US20170000146A1 | 2017-01-05 | Charles E. Sizer |
| A concentrate, system and low-temperature process for preparing a shelf-stable milk concentrate that does not require ultra-high temperature thermal processing for control of the microbiology of the product is disclosed herein. The method preferably incorporates aseptic technology and the enzymatic reduction of lactose to control water activity. The method preferably includes the enzymatic conversion of the lactose in the milk to its component sugars glucose and galactose, which preferably changes the colligative properties of the concentrate, decreases the amount of free water, and reduces the osmolarity. | ||||||
| 187 | Brown butter and systems and methods for the continuous production thereof | US13650756 | 2012-10-12 | US09532583B2 | 2017-01-03 | Jill Paddock; Nicole Igielski; Thomas Aurand; Richard Dinesen |
| A system and method for the continuous production of brown butter involves concentrating butter while retaining solids non-fat in the butter, and continuously transferring and heating the concentrated butter to cause the solids non-fat in the butter to react in a maillard reaction to form a brown butter product. The system may use one or more of a heating vessel, an evaporator and a reaction vessel to form the brown butter in the continuous process. A brown butter product derived from butter includes reacted solids non-fat particulates from a maillard reaction suspended by nascent fat crystals nucleated about the reacted solids non-fat particulates and by large fat crystal structures joined to the nascent fat crystals. | ||||||
| 188 | SYSTEM AND METHOD FOR PRODUCTION OF LOW THERMOPHILE AND LOW SPORE MILK POWDER | US14923814 | 2015-10-27 | US20160113302A1 | 2016-04-28 | Artur G. Zimmer |
| A system and method is provided for processing milk for spray drying. The system may have a pre-evaporator configured to receive and concentrate the milk stream producing an intermediate concentration milk. The system may also have a first buffer tank configured to receive the intermediate concentration milk and store the intermediate concentrate milk at a reduced temperature. The system may further have a first finisher evaporator configured to draw the intermediate concentration milk from the first buffer tank and concentrate the intermediate concentration milk producing a final concentration milk. The final concentration milk may be suitable for spray drying. | ||||||
| 189 | PROCESS AND SYSTEM FOR PREPARING DRY MILK FORMULAE | US14782130 | 2014-04-03 | US20160044932A1 | 2016-02-18 | John TOBIN; Jitti CHIARANAIPANICH; Rudolph Eduardus Maria VERDURMEN; Antonius Hendricus JANSSEN; Olivier Bertrand RABARTIN; Raoul Charles Johan MOONEN; Martijn Johannes VAN DER HOEVEN |
| A process and system is disclosed for obtaining a dry milk formula, comprising (a-i) ultrafiltration of an animal skim milk composition comprising 70-90 wt % casein and 10-30 wt % whey proteins, based on total protein, and (a-ii) ultrafiltration of an animal whey composition comprising 0-25 wt % casein and 75-100 wt % whey proteins, based on total protein; or (a-iii) ultrafiltration of a mixture of the compositions of (a-i) and (a-ii), (b) removing polyvalent ions from the UF permeate originating from step (a-i) and/or (a-ii) or (a-iii) to obtain at least one softened UF permeate; (c) combining the at least one softened UF permeate with a UF retentate to obtain a combined product; and (d) drying the combined product to obtain a dry milk formula. | ||||||
| 190 | Milk Powders Having Improved Sensory Properties | US14714783 | 2015-05-18 | US20150327563A1 | 2015-11-19 | Martin Diekhaus |
| Milk powders having improved sensory properties are proposed which are obtainable in that (a) a mixture is produced from a milk product and sugar, (b) the mixture is subjected to a first temperature treatment and in the course of this is simultaneously sterilized and concentrated, (c) the concentrate thus obtained is subjected to a second temperature treatment in which caramelization occurs, (d) the caramelized product thus obtained is subjected to a first cooling, (e) the first cooled product thus obtained is seeded with carbohydrate crystals, (f) the seeded product thus obtained is subjected to a second cooling, (g) the second cooled product thus obtained is subjected to a drying on a vacuum-belt dryer with subsequent comminution and finally (h) the dry powder is discharged. | ||||||
| 191 | Product And Process For The Production Of Date Syrup-Milk Powder Product | US14212161 | 2014-03-14 | US20150257402A1 | 2015-09-17 | Oya Sipahioglu; Ibrahim Awadelsid; Ismail Abulhalim |
| The present invention relates to a process for the preparation of a date syrup-milk powder product composed of date syrup and concentrated milk. The process involves mixing concentrated milk and date syrup at a raised temperature followed by drying the mixture in a spray dryer without using drying agents. The date syrup-milk powder product obtained is 100% natural and highly nutritious, containing nutrients from both milk and dates. The date syrup-milk powder product offers the advantage of being non-sticky easily, dissolved in water, improved flow characteristics and longer shelf life. | ||||||
| 192 | DEAERATOR SYSTEM AND METHOD FOR DEAERATION | US14344466 | 2012-09-12 | US20150257357A1 | 2015-09-17 | Fredrik Innings; Tomas Skoglund |
| In a method for deaerating a liquid the liquid is pressurized to a pressure above atmospheric, after which it is guided to an upstream end of a nucleation valve. A low pressure resides on the downstream end of the nucleation valve and as the liquid passes the valve, bubble nucleation is initiated, forming the first step in a deaeration process. According to the method the temperature and pressure on the downstream side of the valve is controlled such that the static pressure is above the saturation pressure, while the lowest pressure as the liquid passes the valve is below or equal to the saturation pressure | ||||||
| 193 | QUARG-LIKE CHEESE AND MANUFACTURING METHOD THEREOF | US14382496 | 2012-05-25 | US20150118357A1 | 2015-04-30 | Benheng Guo; Beihong Mo; Zhenmin Liu; Yongbiao Ling; Hongyan Gao; Shuai Chen; Yuanrong Zheng; Chunquan Shi |
| A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours. | ||||||
| 194 | NON-SETTLING HYDROLYZED WHEY PERMEATE CONCENTRATE AND RELATED METHODS AND NUTRITIONAL COMPOSITIONS | US13917340 | 2013-06-13 | US20140161933A1 | 2014-06-12 | Steve C. Lamb; Steve Hollins |
| The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom. | ||||||
| 195 | NON-SETTLING HYDROLYZED WHEY PERMEATE CONCENTRATE AND RELATED METHODS AND NUTRITIONAL COMPOSITIONS | US12729055 | 2010-03-22 | US20100239709A1 | 2010-09-23 | Steve C. Lamb; Steve Hollins |
| The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom. | ||||||
| 196 | Method and apparatus for dispensing a liquid beverage containing real milk solids | US10790643 | 2004-03-01 | US07555980B2 | 2009-07-07 | Ronnie L. Howard; Frank D. Lauch |
| Liquid beverages containing real milk solids are made from concentrates and water using aseptic dispensers which are maintained at ambient temperature. Hot cappuccino, chocolate and tea beverages containing real milk solids are dispensed using aseptic concentrate containers which maintain stable real milk concentrates for at least 30 days up to about 4-6 months at ambient temperature. | ||||||
| 197 | SHELF-STABLE CONDENSED MILK WITH REDUCED SUGAR CONTENT | US11863991 | 2007-09-28 | US20080050492A1 | 2008-02-28 | Ernst Beutler; Michel Groux |
| The invention relates to a reduced-calorie sweetened condensed milk having a shelf life stability that is equal to that of standard sweetened condensed milk. The invention also relates to a method for manufacturing such a product. | ||||||
| 198 | Evaporators background to the invention | US10493598 | 2004-04-26 | US20040256059A1 | 2004-12-23 | Richard Selwyn Jebson; Hong Chen |
| An evaporator particularly useful for milk evaporation. The evaporator includes a rotor (12) within steam chamber (11) of housing (10). Liquid feed passes through conduit (13) to emit through outlets (14) and (15) onto the inner periphery of evaporator surfaces (16) and (17) of cone pairs (C, C1) and (C2). Concentrate can flow between cone pairs via tubes (22) at the other periphery of the cone pairs. Concentrate is picked up at cone pair (C2) and the lowermost cone pair (C1) to flow through outlet conduit (30). The cone angle of each cone is in the range of 5null to 45null preferably about 10null. | ||||||
| 199 | Process for the preparation of milk powder | US10225723 | 2002-08-21 | US06780450B2 | 2004-08-24 | Stefan Bodenstab |
| A process for the production of a fat-containing milk powder by preparing a liquid milk, feeding the prepared liquid milk into an evaporator having at least one stage to obtain a pre-concentrate, homogenizing the pre-concentrate, further evaporating the homogenized pre-concentrate in an evaporator having at least one stage to obtain a concentrate having a total solids content of at least 50%, and then spray drying the concentrate. | ||||||
| 200 | Powdered milk solids for providing a developed milk flavor to chocolate, the method of preparation and chocolate prepared with the same | US09897677 | 2001-07-02 | US06635303B1 | 2003-10-21 | Gary Youcheff; Janice M. Johnson; Neil A. Willcocks |
| Powdered milk solids are disclosed having a free fatty acid profile that provides for a developed milk character when used to prepare milk chocolate. Methods of preparing the powdered milk solid and preparing milk chocolate with the powdered milk solids are also disclosed. Novel chocolates having a developed milk character are also disclosed. | ||||||
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