| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | Art of churning | US415237D | US415237A | 1889-11-19 | ||
| 142 | William j | US373618D | US373618A | 1887-11-22 | ||
| 143 | Art of making butter | US334430D | US334430A | 1886-01-19 | ||
| 144 | Method of cooling butter | US259907D | US259907A | 1882-06-20 | ||
| 145 | hatheway | US234867D | US234867A | 1880-11-30 | ||
| 146 | Improvement in preparing and packing butter | US213568D | US213568A | 1879-03-25 | ||
| 147 | Improvement in making- butter | US105479D | US105479A | 1870-07-19 | ||
| 148 | Churn | US20803D | US20803A | 1858-07-06 | ||
| 149 | Churn | US6389D | US6389A | 1849-04-24 | ||
| 150 | AN AROMA MILK COMPOSITION | PCT/FI2013050715 | 2013-06-27 | WO2014001647A2 | 2014-01-03 | 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. | ||||||
| 151 | A METHOD OF FORMING A NON-FRACTIONATED, ROOM-TEMPERATURE POURABLE BUTTER | PCT/US0325673 | 2003-08-18 | WO2004016091A2 | 2004-02-26 | LANDON TODD |
| A method of forming a fat product, the method entailing heating a first material to a first temperature to form a first intermediate, the first material comprising fat and the first temperature adequate to remove any memory of crystallization from the fat; rapidly cooling the first intermediate to a second temperature to form a second intermediate, the second temperature adequate to provide nascent seed crystals in the second intermediate; and quiescently cooling the second intermediate to form the fat product, the quiescent cooling adequate to support growth of macro-crystals about the nascent seed crystals. | ||||||
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