| 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 | Procédé par lequel on améliore les rendements de production fromagère et la qualité du fromage produit par la mise en oeuvre d'un refroidissement cryogénique | EP05301080.7 | 2005-12-20 | EP1673976A3 | 2009-04-22 | Breteau, Jérôme; Ibarra Dominique; Girault, Christel |
Un procédé de fabrication de fromages, affinés ou non, du type comprenant notamment une étape d'égouttage et se caractérisant en ce que l'on procède, à l'ajustement à un niveau prédéfini d'au moins une des caractéristiques physico-chimiques du caillé, puis, lors ou avant la phase d'égouttage, à un refroidissement additionnel contrôlé préférentiellement réalisé par mise en contact du mélange avec un fluide cryogénique.
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| 182 | PROCEDE D'AROMATISATION DE PRODUITS FROMAGERS | EP07731351.8 | 2007-04-24 | EP2009999A1 | 2009-01-07 | DELESPAUL, Gilbert |
| The present invention relates to a method for flavouring a cheese product by processing at least one initial cheese base, including a stage for the heat and mechanical kneading type treatment of the initial cheese base, after it has been split up, at a temperature T1 of at most 80°C, in order to secure a limited destructuring of the protein network of the initial cheese base, characterized in that at least one flavouring agent, selected from the group constituted by flavour fermenting agents that present an increased enzymatic activity and embrittlement of their cellular wall, flavour fermenting lysates, and amino group accepting compounds, is added to the initial cheese base and/or during the stage above. | ||||||
| 183 | DAIRY PRODUCT AND PROCESS | EP03705554 | 2003-02-18 | EP1482780A4 | 2008-08-06 | JOHNSTON KEITH; MAIN ALLAN; ELSTON PETER DUDLEY; MUNRO PETER AARON; BUWALDA ROBERT J |
| The invention provides a novel process of making cheese comprising the production of a coagulum which is caused to disagregate into small curd particles in an in-line continuous flow process, separation of the curd particles from the whey and subsequent heating and mechanical working of the curd particles into a cheese mass. | ||||||
| 184 | Method and apparatus for preparing cheese from milk | EP03077396.4 | 2003-07-30 | EP1388291B1 | 2007-07-11 | Cruijsen, Johannes Martinus Maria; Bastiaans, Johannes Adrianus Henricus Petrus; Flapper, Domenicus Jitte; van Arem, Everhardus Jacobus Franciscus |
| 185 | FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS | EP05764625.9 | 2005-07-07 | EP1773377A2 | 2007-04-18 | MERRILL, Richard K.; SINGH, Mayank |
| A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. In addition, a method of making an aldobionate product is described that includes the steps of providing a milk product comprising a reducing sugar, mixing oxygen into the milk product, and adding an oxidoreductase enzyme to the milk product, where at least a portion of the reducing sugar is oxidized into the aldobionate product. | ||||||
| 186 | TRANSESTERIFICATION REACTION FOR PRODUCTION OF DAIRY FLAVOUR ENHANCING ESTERS | EP03705556.3 | 2003-02-20 | EP1482806B1 | 2006-10-04 | HOLLAND, Ross,; CROW, Vaughan, Leslie,; LIU, Shao, Quan, |
| The invention is a process for producing flavour enhancing esters from dairy sourced mono-, di-, or triglycerides. The process is a transesterification reaction between the mono-, di- or triglyceride and an alcohol in an aqueous medium in the presence of an esterase selected for its high transesterification activity. The esters may be used for flavouring in a variety of food products, particularly dairy products such as cheeses. | ||||||
| 187 | Procédé par lequel on améliore les rendements de production fromagère et la qualité du fromage produit par la mise en oeuvre d'un refroidissement cryogénique | EP05301080.7 | 2005-12-20 | EP1673976A2 | 2006-06-28 | Breteau, Jérôme; Ibarra Dominique; Girault, Christel |
Un procédé de fabrication de fromages, affinés ou non, du type comprenant notamment une étape d'égouttage et se caractérisant en ce que l'on procède, à l'ajustement à un niveau prédéfini d'au moins une des caractéristiques physico-chimiques du caillé, puis, lors ou avant la phase d'égouttage, à un refroidissement additionnel contrôlé préférentiellement réalisé par mise en contact du mélange avec un fluide cryogénique.
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| 188 | Method for the preparation of goat cheese and goat cheese obtained thereby | EP05075620.4 | 2005-03-15 | EP1576885A3 | 2006-04-26 | Burghout, Herman Frank; Penders, Johannes Antonius |
The invention relates to a method for making goat cheese of the semi-hard type in which goat cheese milk is mixed with a usual starter containing mesophilic bacteria and is coagulated to obtain a curd/whey mixture, the curd is cut, whey is separated off, the curd is brought to a suitable scalding temperature with washing water and is scalded, the washing water is removed and the curd is put into a desired mould and pressed, after which the moulded goat cheese is brined and left to ripen, which is characterized in that an additional starter containing thermophilic bacteria is used to improve the flavour and the scalding temperature and ripening temperature are increased relative to the usual scalding and ripening temperature. In an attractive embodiment use is made of goat milk which is pasteurized at higher than usual temperature. Cheese obtainable with the method is also described. |
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| 189 | PARTICULATE CHEESE CURD PRODUCT | EP04735536.7 | 2004-05-31 | EP1635646A1 | 2006-03-22 | HONORE, Craig, Graham, Fonterra Research Centre; FLETCHER, Andrew, John, Fonterra Research Centre; WHITE, Nicola, Jan, Fonterra Research Centre; ARCHER, Richard; MULLIGAN, Paul, Elliott |
| A method is described for producing a young cheese or cheese curd in which the natural ripening process is slowed. The method involves forming a coagulum of cheese curd from milk, salting and draining the whey. The curd is then formed into particles and dried to a preferred moisture level of 5% to 30%. The dried curd particles may be stored over extended periods and then used in the manufacture of processed cheese. | ||||||
| 190 | PROCEDE DE FABRICATION D'UNE PATE FROMAGERE PRESSEE, NON CUITE, ET PATE AINSI OBTENUE | EP03778386.7 | 2003-10-08 | EP1549152A1 | 2005-07-06 | WALCHLI, Jean-Claude |
| The invention relates to a method of producing an uncooked pressed cheese paste, comprising the following steps: a curd is obtained from the coagulation of raw milk and/or milk which has been seeded with ferments; the curd is pressed in order to produce a volume of tomme; the tomme is left to stand for a first maturation phase; the tomme is ground to produce grains of tomme; the tomme is left to stand for a second maturation phase; the tomme is broken up to produce grains of tomme; the salted grains of tomme are poured into a tubular moulding machine with a vertical axis, comprising at least one tubular column; and, finally, the grains of tomme are pressed in the aforementioned column in order at least to form one tube shape which can be cut into portions. The cheese paste thus obtained can be plain, salty, sweet or flavoured or contain fruit extracts. | ||||||
| 191 | Method for preparing a cheese having a closed rind and a virtually blind structure | EP00204517.7 | 2000-12-14 | EP1108362A1 | 2001-06-20 | Zantinge, Jan |
A method for preparing a cheese having a closed rind, wherein fresh granular curd is subjected to a pressing treatment in a cheese pressing mold until a rind forms and the desired moisture content in the cheese has been achieved. Prior to the traditional pressing, the curd is first pre-drained, whereafter the pre-drained curd parts are poured into a cheese pressing mold. Then the curd parts are subjected during a short initial pressing procedure to obtain a blind structure of the cheese in the cheese pressing mold to a vacuum treatment with a substantially constant vacuum depth in the order of approximately 95% or more. |
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| 192 | SYSTEM AND METHOD FOR MAKING ENHANCED CHEESE | EP98958449.5 | 1998-10-28 | EP1049381A1 | 2000-11-08 | RHODES, Ken |
| A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd (124), and a mixing means (156) which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors. | ||||||
| 193 | EP0952775A4 - | EP96921635 | 1996-06-14 | EP0952775A4 | 1999-11-03 | |
| 194 | METHOD AND APPARATUS FOR PRODUCING SHREDDED CHEESE | EP96921635.0 | 1996-06-14 | EP0952775A1 | 1999-11-03 | FAGER, Orville, C.; ANDREWS, Scott, G.; FERDON, Dennis, R.; GARNETT, David, J.; STENZEL, Matthew, T. |
| A method and apparatus for producing shredded food products, such as cheese, is disclosed. The apparatus of the present invention comprises a sheet former (10), a casting line (20), and a shredding assembly (40), all of which function as a single unit. The shredding assembly first slices the incoming sheet of cheese into ribbons and then cuts each of these ribbons to length. The sheet of cheese may be sliced into ribbons by passing the cheese through a pair of rollers (51, 52) having grooves or slots machined into their surfaces, the width of the slots (55) corresponding to the desired width of the cheese ribbons. The cheese ribbons are presented to a plurality of transversely mounted elongate blades (211), each of which revolves about a common axis. Each blade cuts off segments of desired lengths from the cheese ribbons. | ||||||
| 195 | SOLVENT EXTRACTION OF OIL FROM OIL BEARING MATERIALS | EP93903394.0 | 1992-12-31 | EP0623100B1 | 1999-04-14 | Franke, Henry L. |
| A process for removing fats and oils from prepared animal-derived fried-derived food products, particularly fried meat, poultry, and fish products. The method involves treating the animal-derived fried-derived food product with a normally gaseous solvent at effective temperatures and pressures. | ||||||
| 196 | Manufacture of large blocks of pasta filata cheese | EP95302042.7 | 1995-03-27 | EP0674835B1 | 1998-10-28 | Meilleur, Rheal Philipe |
| 197 | Manufacture of particulate natural cheese without block formation | EP96308626.9 | 1996-11-28 | EP0777970A2 | 1997-06-11 | Meibach, Ronald Louis; Kyser, Dale Anthony; Smith, Gary Francis; Kaganoff, David; Gee, Ronald Don-Wu; Nosek, Thomas Adam; Silver, Richard Stuart |
The present invention is directed to a method for making a particulate natural cheese suitable for preparation of processed cheese, as well as for use as a natural cheese, such as a snack food and shreds for cheese toppings. In the method, a milk coagulum is provided. The coagulum is cut to provide particulate cheese curds and whey. The cheese curd is cooked while undergoing agitation. Thereafter, whey is drained from the cheese curd while the cheese curd is continuously agitated. The cheese curd is then cooled or dried sufficiently to maintain the cheese curd as separate particles. Agitation may be used during or immediately after the cooling or drying step to insure separation of the cheese particles. The cheese particles formed may form friable lumps but do not knit during storage. The cheese particles are then packed into relatively large containers holding from about 1,000 to about 2,500 pounds (about 453.59 to about 1133.98 kg) of cheese curd or may be bulk packed in rail cars or trucks. The containers are preferably bulk bags with a liner of plastic or other disposable material. The liners are gas flushed before and during filling to reduce the oxygen content and inhibit mold growth. The liners may be disposed of after use in transporting the cheese curd to a final destination. The bulk bags are reusable with fresh liners. In an alternate embodiment, the cheese curd is drained without agitation to provide a cheese mat. The cheese mat is milled into cheese pieces prior to the cooling step. |
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| 198 | EP0676924A4 - | EP94909437 | 1994-01-03 | EP0676924A4 | 1995-11-22 | |
| A process for removing fats and oils from prepared animal-derived fried-derived food products, particularly fried meat, poultry, and fish products. The method involves treating the animal-derived fried-derived food product with a normally gaseous solvent at effective temperatures and pressures. | ||||||
| 199 | SOLVENT EXTRACTION OF OIL FROM OIL BEARING MATERIALS. | EP93903394 | 1992-12-31 | EP0623100A4 | 1995-06-07 | FRANKE HENRY L |
| A process for removing fats and oils from prepared animal-derived fried-derived food products, particularly fried meat, poultry, and fish products. The method involves treating the animal-derived fried-derived food product with a normally gaseous solvent at effective temperatures and pressures. | ||||||
| 200 | Method of and apparatus for cooling a wet particulate food product, especially a cheese type food product | EP82105567.0 | 1982-06-24 | EP0069282B1 | 1986-05-28 | Whelan, Edmund Kerran |
