序号 | 专利名 | 申请号 | 申请日 | 公开(公告)号 | 公开(公告)日 | 发明人 |
---|---|---|---|---|---|---|
241 | A METHOD AND A SYSTEM FOR PRODUCING SEMI-HARD CHEESE | EP14736370.9 | 2014-07-03 | EP3017299B1 | 2017-08-23 | SPIJKERMAN, Harrie |
242 | CHEESE-MAKING METHODS AND APPARATUSES | EP14866601 | 2014-11-25 | EP3073818A4 | 2017-06-21 | NELLES PETER F; NESHEIM GARY L; NESHEIM GRANT L |
243 | A METHOD AND A SYSTEM FOR PRODUCING SEMI-HARD CHEESE | EP14736370.9 | 2014-07-03 | EP3017299A1 | 2016-05-11 | SPIJKERMAN, Harrie |
A method and system for controlling weight and moisture content in cheese production are provided. The method comprises determining a concentration and/or curd particle size distribution of curd particles in a curd and whey mixture, dosing a volume of curd and whey mixture into a mould provided with openings for letting whey through, but retaining curd particles, wherein said dosing is adapted such that said volume of curd and whey mixture comprises a preset volume of curd particles by taking into account said concentration of curd particles, measuring a volume of curd and whey mixture retained in said mould and/or a volume of whey let through said openings in said mould, and providing information on said volume of mixture of curd and whey mixture retained in said mould and/or said volume of whey let through said openings in said mould for adjusting said concentration of curd particles in said curd and whey mixture. | ||||||
244 | PROCESS FOR PRODUCING CHEESE | EP04729733.8 | 2004-04-27 | EP1618792B1 | 2014-07-16 | TAKAHASHI, Kiyotaka, c/o Morinaga Milk Ind Co. Ltd; MIYAUCHI, Kiyotaka, c/o Morinaga Milk Ind. Co. Ltd; MIZUNO, Rei, c/o Morinaga Milk Industry Co., Ltd.; MIYAKAWA, Hiroshi, c/o Morinaga Milk Ind. Co. Ltd.; OCHI, Hiroshi, c/o Morinaga Milk Industry Co. Ltd. |
245 | Verfahren zum Verteilen von Lebensmittelstücken in Käselaiben bei der Käseherstellung | EP11179169.5 | 2011-08-29 | EP2564691A1 | 2013-03-06 | Odermatt, Peter |
Die Erfindung betrifft ein Verfahren zum Verteilen von Lebensmittelstücken in einem Käselaib bei der Käseherstellung, welches mindestens folgende Schritte aufweist: |
||||||
246 | Verfahren und Vorrichtung zur Herstellung eines Käses oder einer Käsezubereitung sowie Käse oder Käsezubereitung | EP09010253.4 | 2009-08-07 | EP2289344B1 | 2011-10-12 | Lingg, Armin; Prinz, Franz |
247 | Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products | EP11157938.9 | 2005-07-07 | EP2359846A1 | 2011-08-24 | Merril, Richard; 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. |
||||||
248 | NON-FAT DRY MILK PRODUCTION PROCESSES FOR CHEESEMAKING | EP08846654 | 2008-10-03 | EP2214501A4 | 2011-08-03 | MERRILL RICHARD K |
Methods of making a powdered dairy composition are disclosed. The methods may include the steps of adding a sequestrant for calcium and rennet to a milk composition to make treated milk, and forming the treated milk into a milk powder. Powdered non-fat dry milk products are also disclosed. The products may include one or more milk proteins that have been enzymatically altered by chymosin, where the chymosin altered proteins are not coagulated. The products may also include one or more sequestants to bind calcium ions in the powdered product. | ||||||
249 | Verfahren und Vorrichtung zur Herstellung eines Käses oder einer Käsezubereitung sowie Käse oder Käsezubereitung | EP09010255.9 | 2009-08-07 | EP2289345A1 | 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: |
||||||
250 | METHOD AND APPARATUS FOR PRODUCTING BLOCKS OF CHEESE | EP05771196 | 2005-07-07 | EP1773111A4 | 2010-03-10 | BRKOVIC RISTA; CHANDLER AARON; DE KLERK CHRISTO ANDRE |
251 | PROCEDE PAR LEQUEL ON MODIFIE LES QUALITES HYGIENIQUES, PHYSICO-CHIMIQUES ET SENSORIELLES D'UN FROMAGE PAR CONTROLE DU POTENTIEL REDOX | EP06726289.9 | 2006-03-30 | EP1876903B1 | 2009-08-12 | LEDON, Henry; IBARRA, Dominique |
The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial strains, and in a step of ripening the manufactured cheese. Said method is characterized in that it includes one or each of the following steps: prior to the inoculating step, processing the dairy mixture with a process gas comprising a neutral gas or a reducing gas or a mixture thereof to obtain a desired redox potential value Eh which is less than the value obtained when the dairy mixture is at equilibrium with air; all or part of the ripening step is carried out under a reducing ripening atmosphere. | ||||||
252 | PROCESS FOR THE PRODUCTION OF SPREADY WHEY CHEESE AND CREAMY WHEY CHEESE | EP07808719.4 | 2007-08-30 | EP2081440A2 | 2009-07-29 | SANCHEZ, Marisa Alexandra Peixoto; DA SILVA, Sara Margarida Bernardes Queda |
The present invention relates to the development of the spread whey cheese and creamy whey cheese, obtainable by a technological process comprising the following steps: a) Production of the traditional curd whey cheese; b) Whey removal of the curd until the curd reaches a moistness level intended, between 55 to 60%; c) Homogenization and grinding in a tank with an agitator and a centrifugal pump (Mixer) at 130 r.p.m, during to about 5 to 10 min. and to about 3000 r.p.m, during to about 20 to 30 min, respectively; d) Codification, filling and sealing in a sealing machine (Mondini) and e) Cooling, in a cooling tunnel that works with an aspersion for frozen water. | ||||||
253 | PROCESS FOR MANUFACTURING A FERMENTED MILK | EP06707505.1 | 2006-02-22 | EP1986501A1 | 2008-11-05 | 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. | ||||||
254 | Acidic edible composition comprising cheese chunks and method of manufacturing such composition | EP06127064.1 | 2006-12-22 | EP1946656A1 | 2008-07-23 | Ko, Meliana c/o Unilever R&D Vlaardingen B.V.; Vreeker, Robert c/o Unilever R&D Vlaardingen B.V. |
One aspect of the invention relates to an edible composition comprising: These edible compositions offer the advantage that the cheese chunks contained therein retain their desirable eating properties even when stored in direct contact with the acidic aqueous phase under ambient conditions for several months. The invention also provides a process for the manufacture of the aforementioned edible emulsion. |
||||||
255 | PROCEDE PAR LEQUEL ON MODIFIE LES QUALITES HYGIENIQUES, PHYSICO-CHIMIQUES ET SENSORIELLES D'UN FROMAGE PAR CONTROLE DU POTENTIEL REDOX | EP06726289.9 | 2006-03-30 | EP1876903A2 | 2008-01-16 | LEDON, Henry; IBARRA, Dominique |
The invention concerns a method for making ripened cheese having enhanced organoleptic properties, which consists, during one of the steps of the manufacturing method, in inoculating a dairy mixture with one or more lactic acid bacterial strains, and in a step of ripening the manufactured cheese. Said method is characterized in that it includes one or each of the following steps: prior to the inoculating step, processing the dairy mixture with a process gas comprising a neutral gas or a reducing gas or a mixture thereof to obtain a desired redox potential value Eh which is less than the value obtained when the dairy mixture is at equilibrium with air; all or part of the ripening step is carried out under a reducing ripening atmosphere. | ||||||
256 | PROCEDE DE FABRICATION D'UNE PATE FROMAGERE PRESSEE, NON CUITE, ET PATE AINSI OBTENUE | EP03778386.7 | 2003-10-08 | EP1549152B1 | 2007-08-29 | 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. | ||||||
257 | METHOD AND APPARATUS FOR PRODUCTING BLOCKS OF CHEESE | EP05771196.2 | 2005-07-07 | EP1773111A2 | 2007-04-18 | BRKOVIC, Rista; CHANDLER, Aaron; DE KLERK, Christo, Andre |
Apparatus for producing cheese blocks. The apparatus includes a cheese former for forming blocks of cheese. A plurality of moulds formed by a base (40) and lid (41). A loading station (20) in which a bagged block of cheese (14) is engaged in a mould base (40) and then enclosed by a lid (41). The bagged blocks of cheese in the moulds (40, 41) are then conveyed to a cooler for rapid cooling. Following this the moulds are moved to an unload station whereupon the blocks of cheese are removed from the moulds. | ||||||
258 | Health promoting dairy and food products containing mushroom glucan produced through fermentation of Grifola frondosa | EP05102747.2 | 2005-04-07 | EP1709969A1 | 2006-10-11 | Zhu, Yang; Sonnenberg, Antonius Silvester Maria; Van Loo, Eibertus Nicolaas |
The present invention deals with the production of food products with a health promoting effect, namely immune modulation in general, and lowering and/or stabilizing blood sugar levels. The food products concerned comprise polysaccharides from edible or medicinal mushrooms. These are produced through fermentation instead of conventional cultivation of mushrooms. Fermentation process can be done either in submerged cultures or in solid-state culture. |
||||||
259 | PRODUCTION OF PROTEIN COMPOSITION FROM A DAIRY STREAM AND ITS USE AS AN INGREDIENT IN THE MANUFACTURE OF A CHEESE | EP04775102.9 | 2004-08-06 | EP1659874A1 | 2006-05-31 | WILES, P.G., c/o Fonterra Research Centre Ltd.; ELSTON, P.D., c/o Fonterra Research Centre Ltd, |
The invention described is a process for manufacturing a dairy ingredient particularly suited for use in cheese manufacture. The process involves treating a dairy stream under conditions to form a protein concentrate and serum. The stream may optionally be split and different conditions/reactants used in each separate stream to modify the entrained proteins before the separate streams are recombined. The protein concentrate is solublised before being recombined with the serum. The mono-di-valent cation content of the protein conentrate may be adjusted as the protein concentrate is solublised. The ingredient produced can be used in the manufacture of cheese products. | ||||||
260 | Method and apparatus for producing shredded cheese | EP03005473.8 | 1996-06-14 | EP1317881B1 | 2006-02-22 | Fager, Orville C.; Andrews, Scott G.; Ferdon, Dennis R.; Garnett, David J.; Stenzel, Matthew T. |