子分类：
| 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 | Multilayer Heat Shrinkable Films | US15315562 | 2015-05-28 | US20170198123A1 | 2017-07-13 | Giuliano Zanaboni; Flavio Fusarpoli; Romano Spigaroll |
| The present invention relates to a polymer blend and to multilayer heat shrinkable films containing at least a layer made of said polymer blend, to flexible containers made of said film, such as bags, pouches and the like, useful for packaging articles, in particular food items. The invention also relates to a process for the manufacturing of such multilayer heat shrinkable films. | ||||||
| 82 | METHOD AND A DEVICE FOR THE HANDLING OF CHEESE BLOCKS | US15344909 | 2016-11-07 | US20170135310A1 | 2017-05-18 | Siegfried GRÜNINGER |
| A method and device for handling cheese blocks. Compressed cheese curd is released from the inner wall of a mould and after a turning operation is evacuated from the mould, with the mould rotated, lowered and shaken or blown. A lifting gripper is guided as far as the stop on a pick-up device, and in the mould the cheese block is subjected to a shaking movement. The mould, that is to say, the cassette, is then raised, rotated and guided back into the cassette press, so that the cheese block can be fixed in position on the lifting gripper by a clamping means. The pick-up plunger with the cheese block is then lowered, that is to say, retracted, the lifting gripper is traversed towards a secondary mould for the cheese block, preferably downwards, the clamping means open, and the cheese block is positioned in a secondary mould. | ||||||
| 83 | Cheese and methods of making such cheese | US13856687 | 2013-04-04 | US09277756B2 | 2016-03-08 | Richard K. Merrill; Mayank Singh |
| Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | ||||||
| 84 | PROCESS FOR PRODUCTION OF COLOURLESS VAT MILK AND COLOURLESS CHEESE OBTAINED THEREFROM | US14839202 | 2015-08-28 | US20160058026A1 | 2016-03-03 | Sven-Rainer Döring |
| A process for producing colourless vat milk is proposed, in which (a) vat milk is subjected to an ultrafiltration and in the course of this a first permeate P1 and a first retentate R1 are produced; (b) the permeate P1 is subjected to a reverse osmosis and in the course of this a second permeate P2 and a second retentate R2 are produced, (c) the second retentate R2 is treated with an adsorbent and in the course of this a further retentate R2* is produced, (d) the resultant retentate R2* is combined with the retentate R1 and the permeate P2. | ||||||
| 85 | BACTERIA THYA(-) MUTANTS WITH INCREASED VITAMIN K | US13781455 | 2013-02-28 | US20130243742A1 | 2013-09-19 | Martin Pedersen |
| Bacteria thyA(−) mutants with increased vitamin K and use of these thyA(−) mutants for making a composition/product for treatment and/or prevention of vitamin K deficiency in a mammal (e.g. a human). | ||||||
| 86 | Cheese and methods of making such cheese | US12772628 | 2010-05-03 | US08241691B2 | 2012-08-14 | Richard K. Merrill; Mayank Singh |
| Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | ||||||
| 87 | BACTERIA THYA(-) MUTANTS WITH INCREASED VITAMIN K | US13375449 | 2010-06-01 | US20120082651A1 | 2012-04-05 | Martin Pedersen |
| Bacteria thyA(−) mutants with increased vitamin K and use of these thyA(−) mutants for making a composition/product for treatment and/or prevention of vitamin K deficiency in a mammal (e.g. a human). | ||||||
| 88 | Food Processing Vat With Zoned Temperature Control | US13088956 | 2011-04-18 | US20110256288A1 | 2011-10-20 | Timothy J. Isenberg; John E. Zirbel |
| A food processing vat is provided with a zoned heat transfer system that provides zoned temperature control to the vat. The zoned heat transfer system selectively transmits heat to or removes heat from different portions of a bottom wall and/or side wall(s) of the vat. A heat transfer fluid may be directed through the zoned heat transfer system along a flow path that is selected based on a target size and/or a target temperature of a batch of food product being processed in the vat. | ||||||
| 89 | Cheese and methods of making such cheese | US11244441 | 2005-10-04 | US20060083822A1 | 2006-04-20 | Richard Merrill; Mayank Singh |
| Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided. | ||||||
| 90 | PROCÉDÉ DE PRODUCTION D'UNE PORTION EMBALLÉE DE PRODUIT ALIMENTAIRE, ET PORTION OBTENUE PAR CE PROCÉDÉ | EP16717343.4 | 2016-04-14 | EP3283277A1 | 2018-02-21 | VERNIER, Alexandre |
| The invention relates to a method for producing a packaged portion (100) of a food product, said method comprising the following steps: providing a cup (14) defining an inner space (16) for receiving the food product (12); cold dosage of the food product (12), at a temperature of less than 50°C, into the receiving space (16) of the cup (14); covering the food product (12) by means of a thermally insulating cover (18) arranged such that thermally conductive flaps (22) of the cup (14) extend outside the cover (18) following the covering step; folding the flaps (22) over an outer face of the cover (18) opposing the receiving space (16); and heat-sealing the flaps (22) on the outer face. | ||||||
| 91 | Verfahren zur Herstellung von farbloser Kesselmilch | EP14182971.3 | 2014-08-30 | EP2989897B1 | 2018-02-21 | Döring, Sven-Rainer |
| 92 | MILK-BASED PRODUCTS AND METHODS FOR PRODUCING THE SAME | EP13815792.0 | 2013-12-05 | EP2928312A1 | 2015-10-14 | HEINO, Antti; HELLE, Ulla; KOPONEN, Mika |
| A method for producing an acidified milkbase is disclosed, comprising the steps of: providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to provide a pasteurized milk-based solution; cooling the pasteurized milk-based solution to provide a cooled milk-based solution; adding a coagulant to the cooled mixture and ripening to provide the acidified milk-based product. The milk base is used in the production of acidified milk product, such as quark, fresh cheese, yoghurt or viili. The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture. | ||||||
| 93 | GENETIC CLUSTER OF STRAINS OF STREPTOCOCCUS THERMOPHILUS HAVING UNIQUE RHEOLOGICAL PROPERTIES FOR DAIRY FERMENTATION | EP09799319.0 | 2009-12-14 | EP2367938B1 | 2014-06-11 | MANOURY, Elise; HORVATH, Philippe; FREMAUX, Christophe; FOURCASSIE, Pascal |
| 94 | BACTERIA THYA(-) MUTANTS WITH INCREASED VITAMIN K | EP10724066.5 | 2010-06-01 | EP2437758B1 | 2014-05-07 | PEDERSEN, Martin |
| Bacteria thyA(−) mutants with increased vitamin K and use of these thyA(−) mutants for making a composition/product for treatment and/or prevention of vitamin K deficiency in a mammal (e.g. a human). | ||||||
| 95 | Food processing vat with zoned temperature control | EP11163028.1 | 2011-04-19 | EP2377390A1 | 2011-10-19 | Isenberg, Timothy J.; Zirbel, John E. |
A food processing vat (5) is provided with a zoned heat transfer system (50) that provides zoned temperature control to the vat (7). The zoned heat transfer system (50) selectively transmits heat to or removes heat from different portions of a bottom wall (11) and/or side wall(s) (14,15) of the vat (7). A heat transfer fluid (100) may be directed through the zoned heat transfer system (50) along a flow path that is selected based on a target size and/or a target temperature of a batch of food product (9) being processed in the vat.
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| 96 | PURIFICATION OF BETA CASEIN FROM MILK | EP06826881.2 | 2006-10-27 | EP1945039A1 | 2008-07-23 | O'MAHONY, James Anthony; SMITH, Karen E.; LUCEY, John Anthony |
| A method is provided for obtaining β-casein from skim milk. Purification of β-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of β-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble β-casein. An integrated scheme that allows a dairy plant to continuously separate and purify β-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness. | ||||||
| 97 | METHODS FOR CHARACTERIZING FOODS AND DRINKS | PCT/US2009035607 | 2009-02-28 | WO2009108911A3 | 2009-11-05 | BUXTON JR ROBERT; SIMPSON DANIEL |
| This invention relates to the labeling of wine for descriptive, educational, and informational purposes. Specifically, in preferred embodiments, labels are provided that display graphically the multifactorial components of taste intensity, taste location on the palate, and tasting descriptors, optionally with supplementary information (type of grape, region where wine is produced, smell of the wine, etc). The methods described herein are further extended to a wide variety of foods and drinks. | ||||||
| 98 | PURIFICATION OF BETA CASEIN FROM MILK | PCT/US2006042021 | 2006-10-27 | WO2007055932A8 | 2007-08-23 | O'MAHONY JAMES ANTHONY; SMITH KAREN E; LUCEY JOHN ANTHONY |
| A method is provided for obtaining ß-casein from skim milk. Purification of ß-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of ß-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble ß-casein. An integrated scheme that allows a dairy plant to continuously separate and purify ß-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness. | ||||||
| 99 | BACTERIUM | PCT/IB2007002639 | 2007-06-08 | WO2007144770A3 | 2008-04-17 | FREMAUX CHRISTOPHE; HORVATH PHILIPPE; SCHWOBE JOACHIM |
| The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa.s after 14 days of storage at 6°C. | ||||||
| 100 | BACTERIUM | PCT/IB2007002639 | 2007-06-08 | WO2007144770A2 | 2007-12-21 | FREMAUX CHRISTOPHE; HORVATH PHILIPPE; SCHWOBE JOACHIM |
| The present invention relates in one aspect to a fast acidifying lactic acid bacterium that generates a viscosity in fermented milk greater than about 62 Pa.s after 14 days of storage at 6°C. | ||||||
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