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 |
|---|---|---|---|---|---|---|
| 201 | FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS | PCT/US2005023983 | 2005-07-07 | WO2006014487A3 | 2006-03-09 | 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. | ||||||
| 202 | PARTICULATE CHEESE CURD PRODUCT | PCT/NZ2004000109 | 2004-05-31 | WO2004107869A8 | 2006-02-23 | HONORE CRAIG GRAHAM; FLETCHER ANDREW JOHN; WHITE NICOLA JAN; 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. | ||||||
| 203 | SPREADABLE CHEESE FROM CURD. | EP16710018.9 | 2016-01-13 | EP3244746B1 | 2018-10-24 | BUWALDA, Pieter Lykle; VAN DEN AKKER-BLEUMINK, Bernarda; MULDER, Frederik |
| The invention relates to the field of cheese making, in particular to the production of a soft cheese or a spreadable cheese. Provided is a method for preparing a spreadable cheese product, comprising the steps of (a) coagulating wholly or partly the protein of a milk product through the action of rennet or other suitable coagulating agents; (b) partially draining the whey resulting from the coagulation to obtain a cheese curd; (c) preparing a mixture of the cheese curd, water, an amylomaltose-treated starch (ATS) and a pregelatinized starch (PS); (d) heating and shearing the mixture at a temperature between 70 and 80° C.; followed by (e) cooling the mixture under stirring to obtain a spreadable cheese product. Also provided is a spreadable cheese obtainable by the method. | ||||||
| 204 | VERFAHREN ZUM HERSTELLEN EINES FASERIGEN KÄSEPRODUKTES | EP15707560.7 | 2015-02-09 | EP3107401B1 | 2018-09-26 | HAUBER, Konrad; TARCSAI, Kalman |
| 205 | ADDING OF INGREDIENTS TO A GRANULAR PRODUCT | EP14736742.9 | 2014-07-03 | EP3016508B1 | 2017-08-23 | SPIJKERMAN, Harrie |
| 206 | PROCESS FOR MANUFACTURING A FERMENTED MILK | EP06707505.1 | 2006-02-22 | EP1986501B1 | 2017-07-05 | OSPINA MARTINEZ, Ana; CARON, Jean-Pierre; DI TECCO, Thierry; GENOVESI, Noémie; BILOE, Sébastien |
| The invention relates to a manufacturing process of stirred or drinking fermented milk or fresh cheese comprising a smoothing step after fermentation wherein said smoothing step is performed by a ring-shaped rotor-stator mixer, each ring of the rotor and the stator being provided with radial slots having a given width, and adjusting the rotational speed to adjust the peripheral velocity. | ||||||
| 207 | Produit alimentaire fromager ou laitier sec de type snack et son procédé de fabrication | EP14198365 | 2014-12-16 | EP2885978B1 | 2017-05-03 | OUSTRIC CLAUDE; BEUDON DIDIER |
| 208 | PRESSING EQUIPMENT AND PROCESS FOR THE PRODUCTION OF MOZZARELLA HAVING A SUBSTANTIALLY BIDIMENSIONAL GEOMETRY | EP12731723.8 | 2012-06-06 | EP2717678B1 | 2017-03-29 | SPADON, Fabrizio |
| 209 | VERFAHREN ZUM HERSTELLEN EINES FASERIGEN KÄSEPRODUKTES | EP15707560.7 | 2015-02-09 | EP3107401A1 | 2016-12-28 | HAUBER, Konrad; TARCSAI, Kalman |
| The invention relates to a method for producing a fibrous cheese product, in particular for hot consumption, having the steps: a) providing a cheese starting material (1) having a minimum weight ratio of bacterially matured cheese and/or of pasta-filata cheese of 50 wt%; b) heating, kneading, and stretching of the cheese material and obtaining a cheese mass; c) forming the hot cheese mass; d) cooling the cheese mass, wherein the cooling of the hot cheese mass occurs without contact to salt water, preferably without contact to water, and no storage of the cooled cheese mass in contact with salt water occurs, in particular without contact to water. According to the invention, before and/or during execution of step b), a protein source is added and step b) is carried out until the obtained cheese mass has a fibrous texture. | ||||||
| 210 | CHEESE-MAKING METHODS AND APPARATUSES | EP14866601.9 | 2014-11-25 | EP3073818A1 | 2016-10-05 | NELLES, Peter, F.; NESHEIM, Gary, L.; NESHEIM, Grant, L. |
| The disclosure relates to methods and apparatuses for the production of cheese, in one embodiment, the disclosure relays to methods and apparatuses tor making pasta filata cheese, in one embodiment, a tube within a tube design is used for the production of pasta filata cheese. | ||||||
| 211 | HARD AND SEMI-HARD CHEESE COMPRISING WATER RETAINING PARTICLES, A METHOD FOR PREPARING SUCH HARD OR SEMI-HARD CHEESE, AND USE OF SUCH PARTICLES IN THE PREPARATION OF CHEESE | EP14790779.4 | 2014-10-15 | EP3060064A1 | 2016-08-31 | LUYTEN, Johanna Maria Jozefa Georgina; KONING, Anno; FABER,, Timo Joost; PETERS, Jorien Petronella Cornelia Mathilde; PAQUES, Jerome Philippe |
| The present invention relates to a method for the preparation of hard or semi-hard type cheese, wherein use is made of water retaining particles, which particles comprise at least seventy-five percent by weight of water. The present invention further relates to a hard or semi- hard cheese comprising said water retaining particles and to the use of such particles in the preparation of cheese. | ||||||
| 212 | Process for producing cream cheese | EP13162334.0 | 2013-04-04 | EP2649884B1 | 2016-02-03 | Wolfschoon-Pombo, Dr. Alan Frederick; Demmer, Dr. Thomas; Milosavljevic, Katerina; Spiegel, Thomas L.; Hammer, Christian |
| The present invention relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the invention. | ||||||
| 213 | GEL PARTICLES IN CHEESE | EP11752168.2 | 2011-08-23 | EP2747576A1 | 2014-07-02 | Haefeli, Peter |
| The invention relates to a cheese containing gel particle inclusions. Gel particles are different in taste, texture color, flavor and origin compared to the cheese matrix, of fresh-, soft-, semi-hard or hard cheese type. | ||||||
| 214 | PRESSING EQUIPMENT AND PROCESS FOR THE PRODUCTION OF MOZZARELLA HAVING SUBSTANTIALLY BIDIMENSIONAL GEOMETRY | EP12731723.8 | 2012-06-06 | EP2717678A1 | 2014-04-16 | SPADON, Fabrizio |
| Press machine (13), particularly for producing mozzarellas having a substantially two-dimensional geometry, comprising a station for sorting (14) preformed balls of mozzarella (6) and obtained with a milk- based paste and a press station (15) for shaping said preformed mozzarella balls (6) in pieces of mozzarella (8) having a substantially two- dimensional geometry, said press station (15) comprising an alveolar plane (18) defining at least one alveolar seat (21) suitable for containing at least one of said preformed balls of mozzarella (6) and coming from said sorting station (14), also comprising at least one pressing element (22) that is mobile between a resting position, wherein said pressing element (22) is located distant from said alveolar plane (18) for arranging said preformed ball of mozzarella (6) in said alveolar seat (21), and a pressing position, wherein said pressing element (22) is located above said alveolar seat (21) for pressing said preformed ball of mozzarella (6). Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry | ||||||
| 215 | METHOD OF MAKING CHEESE | EP11811427.1 | 2011-12-22 | EP2658382A1 | 2013-11-06 | LUYTEN, Johanna Maria Jozefa Georgina; VAN AREM, Everhardus Jacobus Franciscus |
| Described is a method of making cheese wherein a cheese intermediate is subjected to a high isostatic pressure (HP) treatment. The cheese intermediate is preferably concentrated milk or curd. As a result, a cheese can be obtained having a higher moisture content, without the undesired softer texture normally associated therewith. This is of particular benefit in improving the organoleptic characteristics of medium fat or low fat cheese. | ||||||
| 216 | Process for producing cream cheese | EP13162334.0 | 2013-04-04 | EP2649884A1 | 2013-10-16 | Wolfschoon-Pombo, Dr. Alan Frederick; Demmer, Dr. Thomas; Milosavljevic, Katerina; Spiegel, Thomas L.; Hammer, Christian |
The present invention relates to a process for producing cream cheese using a specific combination of milk and milk fractions. It further relates to cream cheese which is characterized by a unique combination of levels of minerals, lactose and protein and which may be obtained by the process of the invention.
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| 217 | Process for producing a dairy product | EP03705554.8 | 2003-02-18 | EP1482780B1 | 2013-09-18 | JOHNSTON, Keith,; MAIN, Allan,; ELSTON, Peter, Dudley,; MUNRO, Peter, Aaron,; BUWALDA, Robert, J, |
| 218 | Verfahren und Vorrichtung zur Herstellung eines Käses oder einer Käsezubereitung sowie Käse oder Käsezubereitung | EP09010255.9 | 2009-08-07 | EP2289345B1 | 2011-11-02 | Lingg, Armin; Prinz, Franz |
| 219 | PROCESS FOR PRODUCING CHEESE | EP04729733 | 2004-04-27 | EP1618792A4 | 2011-06-15 | TAKAHASHI KIYOTAKA; MIYAUCHI KIYOTAKA; MIZUNO REI; MIYAKAWA HIROSHI; OCHI HIROSHI |
| 220 | Verfahren und Vorrichtung zur Herstellung eines Käses oder einer Käsezubereitung sowie Käse oder Käsezubereitung | EP09010253.4 | 2009-08-07 | EP2289344A1 | 2011-03-02 | Lingg, Armin; Prinz, Franz |
Die Erfindung betrifft ein Verfahren zur Herstellung eines Käses oder einer Käsezubereitung. Ferner wird ein Käse oder eine Käsezubereitung vorgeschlagen. Des Weiteren wird eine Vorrichtung zur Herstellung eines Käses oder einer Käsezubereitung angegeben. Das Verfahren verwendet ein Ausgangsmaterial, vorzugsweise einen Bruch, einen gereiften Käse oder eine Zubereitung aus frischem oder gereiftem Käse sowie ein Milch- und/oder Molkenretentat, und weist die Schritte auf: |
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