| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 81 | Process of making butter. | US1908438996 | 1908-06-17 | US909802A | 1909-01-12 | JOHNSON CHARLES G |
| 82 | Process for making butter compound. | US909781D | US909781A | 1909-01-12 | GARRETTE JOHN E | |
| 83 | Process of extracting butter from cream. | US1906346451 | 1906-12-05 | US859823A | 1907-07-09 | LILLARD LA FAYETTE |
| 84 | Butter-making. | US1900019440 | 1900-06-07 | US668721A | 1901-02-26 | TAYLOR CHARLES M |
| 85 | Rufus c | US592215D | US592215A | 1897-10-19 | ||
| 86 | Apparatus for treating milk or cream and producing butter | US498646D | US498646A | 1893-05-30 | ||
| 87 | Making butter | US358097D | US358097A | 1887-02-22 | ||
| 88 | Improvement in processes for purifying and preserving animal fats | US169008D | US169008A | 1875-10-19 | ||
| 89 | Impeovement ih manutagtuee op butter feom whet | US60656D | US60656A | 1866-12-18 | ||
| 90 | METHOD, USE AND APPARATUS FOR CONTINUOUS REVERSAL OR BREAKING OF AN OIL-IN-WATER EMULSION FOOD PRODUCT BY MEANS OF HYDRODYNAMIC CAVITATION | EP13759185.5 | 2013-09-06 | EP2895002B1 | 2017-09-06 | KJØLBY, Christian; PEDERSEN, Bent; RIIS, Claus |
| 91 | Optimierung eines Butterungsverfahrens bei kleinen Zulaufmengen an Rahm | EP10192005.6 | 2010-11-22 | EP2327312B1 | 2017-03-01 | Klapper, Siegfried; Hinze, Heinz |
| 92 | METHOD, USE AND APPARATUS FOR CONTINUOUS REVERSAL OR BREAKING OF AN OIL-IN-WATER EMULSION FOOD PRODUCT BY MEANS OF HYDRODYNAMIC CAVITATION | EP13759185.5 | 2013-09-06 | EP2895002A1 | 2015-07-22 | KJØLBY, Christian; PEDERSEN, Bent; RIIS, Claus |
| A method where a continuous flow of an oil-in-water emulsion is fed to a cavitator (10), the oil-in-water emulsion is tempered and then reversed or broken in the cavitator (10) and a continuous flow of water-in-oil emulsion or broken oil-in-water emulsion is -discharged out of the cavitator (10). The oil-in-water emulsion can contain water, milk, cream, and/or recombined liquids. The reversed emulsion can be a low-fat butter or a low- fat margarine. The broken oil-in-water emulation can leave the cavitator as butter fat and butter milk. Use of cavitation or of a cavitator (10) to reverse or break an oil-in-water emulsion. An apparatus (1) with a feed pump (5) and a cavitator (10), a first heat exchanger (7) for tempering a flow of an oil-in-water emulsion pumped by the feed pump (5) to the cavitator (10) and a second heat exchanger (15) for cooling a water-in-oil emulsion or for cooling a broken oil-in-water emulsion that is pumped from the cavitator (10) through the second heat exchanger (15). | ||||||
| 93 | AN AROMA MILK COMPOSITION COMPRISING DIACETYL AND USES THEREOF | EP13745445.0 | 2013-06-27 | EP2866575A2 | 2015-05-06 | JUKKOLA, Annamari; LAAKSO, Saija; VALJUS-TIENSUU, Anja; MERIMAA, Pirjo; KIVIHARJU, Kristiina |
| The present invention relates to n aroma milk composition and a method of producing it. Further, the present invention relates to use of the aroma milk composition in the manufacture of a dairy product. Finally, the present invention relates to a new bacterial strain of Lactococcus lactis ssp.lactis. | ||||||
| 94 | PRODUCTION OF CONCENTRATED MILK FAT COMPOSITIONS AND UNITISED HIGH DENSITY COMPOSITIONS | EP11763107.7 | 2011-03-31 | EP2552226A1 | 2013-02-06 | MACKERETH, Antony Raymond; BALDWIN, Alan James; VAN DE VEN, Willem Frank |
| The present application is directed to a method comprising; heating high fat cream, subjecting the high fat cream to shear forces, and removing water to provide a milk fat composition being a water-in-oil emulsion and comprising about 85-99.5% lipid and moisture content of about 0.05-15%. A method comprising the separation of concentrated milk fat to provide a high fat paste comprising about 1 to about 90% by weight lipid, about 0.1 to about 20% by weight moisture, and about 0.5 to about 35% phospholipid, and a milk fat concentrate comprising about 99 to about 99.9% lipid is also disclosed. In addition a method of producing a unitised high density composition comprising; providing a mixture comprising one or more liquid or semi-liquid milk fat compositions, and one or more milk powders, and compacting the mixture to produce a unitised high density composition is disclosed. | ||||||
| 95 | DAIRY PRODUCT AND PROCESS | EP08793930 | 2008-07-14 | EP2175738A4 | 2013-01-02 | ILLINGWORTH DAVID; JANSSEN PATRICK WILLIAM MARY; CANT PHILIP ARTHUR EUAN; STEPHENS GRAEME ROBERT |
| 96 | Frying butter | EP11175066.7 | 2011-07-22 | EP2409574A3 | 2012-03-21 | Nieuwenhuijse, Johannes Andries; Ebbekink, Jan Herman; Somers, Marco Albertus Fransiscus Johannes; van Haperen, Hendrikus Wilhelmus Maria; Boerboom, Franciscus Johannes Gerardus; Meijer, Brenda Maria |
The present invention is related to frying butter comprising 60 to 95 wt% fat, and 2 to 30 vol% gas wherein 20 to 90 % of the gas is present in the fat phase. In addition, the present invention relates to a process to produce a frying butter, comprising the following steps provide a butter with a viscosity between 20 Pa.s and 200 Pa.s, add gas until the butter comprises 2 to 30 vol% gas. It was surprisingly found that when less than 30 vol% of gas was incorporated the butter exhibited unexpected good frying properties. |
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| 97 | Frying butter | EP11175066.7 | 2011-07-22 | EP2409574A2 | 2012-01-25 | Nieuwenhuijse, Johannes Andries; Ebbekink, Jan Herman; Somers, Marco Albertus Fransiscus Johannes; van Haperen, Hendrikus Wilhelmus Maria; Boerboom, Franciscus Johannes Gerardus; Meijer, Brenda Maria |
The present invention is related to frying butter comprising 60 to 95 wt% fat, and 2 to 30 vol% gas wherein 20 to 90 % of the gas is present in the fat phase. In addition, the present invention relates to a process to produce a frying butter, comprising the following steps provide a butter with a viscosity between 20 Pa.s and 200 Pa.s, add gas until the butter comprises 2 to 30 vol% gas. It was surprisingly found that when less than 30 vol% of gas was incorporated the butter exhibited unexpected good frying properties. |
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| 98 | Optimierung eines Butterungsverfahrens bei kleinen Zulaufmengen an Rahm | EP10192005.6 | 2010-11-22 | EP2327312A1 | 2011-06-01 | Klapper, Siegfried; Hinze, Heinz |
Es wird ein Verfahren zur Herstellung von Butter in einer Butterungsmaschine beschrieben, die mindestens einen Einlauf, einen Butterungszylinder mit einem drehbaren Schläger, und einen Ablauf aufweist wobei das Verfahren folgende Schritte umfasst |
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| 99 | DAIRY PRODUCT AND PROCESS | EP08793930.2 | 2008-07-14 | EP2175738A1 | 2010-04-21 | ILLINGWORTH, David; JANSSEN, Patrick William Mary; CANT, Philip Arthur Euan; STEPHENS, Graeme Robert |
| The present invention relates to methods of making flavour concentrates, in particular lipid, condensed and solids flavour concentrates, together with the flavour concentrates produced thereby. The flavour concentrates produced by the methods of the present invention have improved flavour and other characteristics and have wide application in the production of foods and beverages. | ||||||
| 100 | Procédé et dispositif d'amélioration de la tartinabilité du beurre | EP05364007.4 | 2005-01-24 | EP1586236A1 | 2005-10-19 | Delerue, Sylvain |
L'invention concerne un procédé et un dispositif de transformation en continu d'un beurre dit "normal" en beurre dont la tartinabilité est améliorée, dit "beurre aisément tartinable". Ce dispositif est remarquable en ce qu'il comprend :
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