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 |
|---|---|---|---|---|---|---|
| 41 | 치즈의 제조방법 | KR1020057018030 | 2004-04-27 | KR100700067B1 | 2007-03-28 | 다카하시기요타카; 미야우치기요타카; 미즈노레이; 미야카와히로시; 오치히로시 |
| 치즈 커드를 온탕 내에서 연압하는 공정을 갖는 치즈의 제조방법에 있어서, 상기 치즈 커드와, 칼슘과 결합 또는 흡착할 수 있는 식감 개량제를 상기 연압 전 또는 연압과 동시에 접촉시키는 공정을 설치한다. 치즈 커드를 온탕 내에서 연압하는 공정을 거쳐 제조되는 치즈의 검상의 점착성의 식감, 딱딱한 고무상의 잘게 씹기 어려운 식감, 소성하여 먹었을 때에 입에 남는 식감을 개선하여, 떡과 같이 탄력이 있는 양호한 식감이 얻어지도록 한다. | ||||||
| 42 | 치즈의 제조방법 | KR1020057018030 | 2004-04-27 | KR1020050121696A | 2005-12-27 | 다카하시기요타카; 미야우치기요타카; 미즈노레이; 미야카와히로시; 오치히로시 |
| A process for producing a cheese involving the step of kneading a cheese curd in warm water, wherein the step of contacting the cheese curd with a texture-improving agent capable of binding to calcium or adsorbing the same is employed before or simultaneously with the kneading. Thus, the gummy and sticky texture or the gummy and chewy texture of a cheese produced by using the step of kneading a cheese curd in warm water, or the texture of a baked cheese remaining in mouth after eating can be improved to thereby give a favorable and elastic texture just like rice cake (mochi). | ||||||
| 43 | 유제품과 이의 제조 방법 | KR1020047012828 | 2003-02-18 | KR1020040103939A | 2004-12-09 | 존스톤키스; 메인앨런; 엘스톤피터두들리; 문로피터아론; 부왈다로버트제이 |
| 본 발명은 치즈 제조의 새로운 방법에 관한 것으로서, 상기 방법은 인라인식 연속 유동 방법으로 작은 커드 입자로 분해되는 응괴의 생성, 유청으로부터 커드 입자의 분리, 및 그 다음에 커드 입자를 치즈 덩어리로 가열 및 기계적 가공하는 것을 특징으로 한다. | ||||||
| 44 | Method and device for preparing cheese by ohmic heat treatment | US14691951 | 2015-04-21 | US09924729B2 | 2018-03-27 | Daniel Lindgren |
| An invention directed to a process and device for electrically heating and preparing pasta filata type cheeses. The ohmic heating process of this invention is introduced after separation of initial curd from whey, as heated stretching is initiated to create nascent pasta filata cheese fibers. An apparatus is devised to receive the newly formed curd mass and to provide contact of the mass with an electric coupler that channels electric current through the conductive cheese mass as it is concurrently stretched. The features of this device include an electrically charged element, a grounding element and a texturizing tool. | ||||||
| 45 | Process for producing cream cheese | US13859404 | 2013-04-09 | US09775366B2 | 2017-10-03 | Alan Frederick Wolfschoon-Pombo; Thomas Demmer; Katerina Milosavljevic; Thomas L. Spiegel; Christian Hammer |
| The present disclosure 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 present disclosure. | ||||||
| 46 | ADDING OF INGREDIENTS TO A GRANULAR PRODUCT | US14902386 | 2014-07-03 | US20160366902A1 | 2016-12-22 | Harrie SPIJKERMAN |
| A method for adding ingredients to a mass of curd, comprises a step of separating whey from curd grains, a step of transferring curd grains from the separating step to a step of arranging the curd grains in a mould. A step of adding the ingredients is performed in the transferring step. | ||||||
| 47 | Pressing equipment for the production of mozzarella having substantially bidimensional geometry | US14293439 | 2014-06-02 | US09320255B2 | 2016-04-26 | Fabrizio Spadon |
| Press machine for producing mozzarellas having a substantially two-dimensional geometry, having a station for sorting preformed balls of mozzarella and obtained with a milk-based paste and a press station for shaping said preformed mozzarella balls in pieces of mozzarella having a substantially two-dimensional geometry, said press station having an alveolar plane defining at least one alveolar seat suitable for at least one of said preformed balls of mozzarella and coming from said sorting station, also having at least one pressing element that is mobile between a resting position, wherein said pressing element is located distant from said alveolar plane for arranging said preformed ball of mozzarella in said alveolar seat, and a pressing position, wherein said pressing element is located above said alveolar seat for pressing said preformed ball of mozzarella. Furthermore, a production process using the above press machine for producing mozzarella having a substantially two-dimensional geometry. | ||||||
| 48 | DAIRY PRODUCT AND PROCESS | US14515919 | 2014-10-16 | US20150037460A1 | 2015-02-05 | Keith Johnston; Allan Main; Peter Dudley Elston; Peter Aaron Munro; Robert J. Buwalda |
| The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate 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. | ||||||
| 49 | DAIRY PRODUCT AND PROCESS | US14106457 | 2013-12-13 | US20140106029A1 | 2014-04-17 | Keith Johnston; Allan Main; Peter Dudley Elston; Peter Aaron Munro; Robert J. Buwalda |
| The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate 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. | ||||||
| 50 | DAIRY PRODUCT AND PROCESS | US13766634 | 2013-02-13 | US20130156888A1 | 2013-06-20 | Keith Johnston; Allan Main; Peter Dudley Elston; Peter Aaron Munro; Robert J. Buwalda |
| The invention process provides a novel process of making cheese comprising the production of a coagulum which is caused to disaggregate 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. | ||||||
| 51 | Method of making standard of identity cream cheese that is flowable at refrigerated temperatures | US13158538 | 2011-06-13 | US08197876B2 | 2012-06-12 | Shu Guang (Greg) Cheng; Timothy Nellenback; Jerry L. Fultz |
| A method of producing a standard of identity cream cheese that is flowable at refrigerated temperatures is provided. The method includes providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled while at least intermittently shear mixing the cream cheese. At least some of the shear mixing is carried out while the cream cheese is at a temperature of 70° F. or greater. The flowable standard of identity cream cheese can be converted from a flowable state at refrigerated temperatures to a solid state at refrigerated temperatures by reheating the flowable standard of identity cream cheese to a temperature above 100° F., and cooling the cream cheese to refrigerated temperatures without mixing. | ||||||
| 52 | Standard of identity cream cheese that is flowable at refrigerated temperatures and method of making same | US11273689 | 2005-11-14 | US07959964B1 | 2011-06-14 | Shu Guang (Greg) Cheng; Timothy Nellenback; Jerry L. Fultz |
| A standard of identity cream cheese that is flowable at refrigerated temperatures (32° F.-45° F.). The cream cheese is made in accordance with federal standard of identity requirements and preferably includes moisture in an amount that is less than 55% by weight and at least about 33% fat by weight. The cream cheese further includes less than 3% salt by weight, about 4% to about 10% protein by weight, and about 1% to about 7% lactose by weight. The cream cheese is made by providing freshly made or reheated standard of identity cream cheese at a temperature of at least about 150° F. The cream cheese is then cooled to a temperature below 100° F., or preferably to a refrigerated temperature, and at least intermittently sheared with a mixing device during cooling. | ||||||
| 53 | Cheese container, cheese block and method of branding cheese | US12814576 | 2010-06-14 | US20100297300A1 | 2010-11-25 | Raul Andrade; William J. Finicle |
| A container is disclosed that is used to from a block of cheese having a brand marking. The container has dividers located on an internal side of a sidewall of the container. The block of cheese may be divided into slices of cheese where a slice of cheese has a brand marking. | ||||||
| 54 | NON-FAT DRY MILK PRODUCTION PROCESSES FOR CHEESEMAKING | US11936624 | 2007-11-07 | US20090117228A1 | 2009-05-07 | Richard K. Merrill |
| 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. | ||||||
| 55 | Method and Apparatus for Producting Blocks of Cheese | US11664067 | 2005-07-07 | US20080286422A1 | 2008-11-20 | Rista Brkovic; Aaron Chandler; Christo Andre De Klerk |
| 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. | ||||||
| 56 | REDUCED FAT CHEESE HAVING ENHANCED ORGANOLEPTIC PROPERTIES | US11563576 | 2006-11-27 | US20080124428A1 | 2008-05-29 | Jon Reeve; Jenni Justiz |
| The present invention is directed to reduced fat cheese blends and methods of producing reduced fat cheese blends having enhanced organoleptic properties relative to conventional reduced fat cheeses of a similar type and having approximately the same fat content produced by traditional make formulas. | ||||||
| 57 | PHYTOESTROGENIC COMPOSITION COMPRISING AN EXTRACT OF CHINESE LICORICE ROOT, ISOLIQUIRITIN OR LIQUIRITIN | US11673562 | 2007-02-10 | US20070134353A1 | 2007-06-14 | Kyung Kang; Jeong Ra; Eun Jo |
| A phytoestrogen composition comprising an extract of Chinese licorice root (Glycyrrhiza uralensis Fisch), liquiritin or isoliquiritin isolated therefrom, which show estrogen activity and inhibitory effect on proliferation of cancer cells, as an effective ingredient. The Chinese licorice root extract, as well as liquiritin or isoliquiritin isolated therefrom, show estrogenicity but not androgenicity, suppress activity of the endocrine disruptor bisphenol-A and inhibit proliferation of cancer cells, e.g., breast cancer cells. The composition is usefully employed as a phytoestrogen for hormone replacement therapy and/or prevention and treatment of breast cancer. | ||||||
| 58 | Production of protein composition from a dairy stream and its use as an ingredient in the manufacture of a cheese | US10567918 | 2004-08-06 | US20070059399A1 | 2007-03-15 | Peter Wiles; Peter Elston |
| 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 solubilised before being recombined with the serum. The mono-di-valent cation content of the protein concentrate may be adjusted as the protein concentrate is solubilised. The ingredient produced can be used in the manufacture of cheese products. | ||||||
| 59 | Cheese extruding machine and process for producing pieces of cheese | US10350710 | 2003-01-24 | US06942888B2 | 2005-09-13 | Adam P. Mueller |
| A cheese extruding machine and process for producing pieces of cheese of an exact weight directly from unaged or semi-aged cheese curds of semi-hard and hard cheeses. The cheese extruding machine includes a standard screw-type vacuum filler which receives large blocks of compressed curds, grinds the blocks into pieces, and compresses the curds into an airless, homogenous cheese flow without significantly damaging the curds. The cheese flow is forced through an elongate cheese forming tube of a desired cross-sectional shape for the cheese. A water jacket disposed about a second half of the cheese forming tube chills the periphery of the cheese flow to increase the firmness and maintain the shape of the cheese flow upon extrusion from the cheese forming tube. Frictional engagement between the cheese flow and the cheese forming tube produces back-pressure against the vacuum filler to maintain the cheese flow at a predetermined extrusion pressure and consistent density. A cutting device disposed at the end of the cheese forming tube cuts the extruded cheese flow into the exact weight pieces of cheese based on rate of cheese flow from the vacuum filler. | ||||||
| 60 | Transesterification reaction for production of dairy flavour enhancing esters | US10505277 | 2003-02-20 | US20050130279A1 | 2005-06-16 | Ross Holland; Vaughan Crow; Shao Liu |
| 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. | ||||||
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