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 | Snack-type dry cheese or dairy foodstuff and its process of manufacture | US14574679 | 2014-12-18 | US10021892B2 | 2018-07-17 | Claude Oustric; Didier Beudon |
| The present invention relates to a snack-type dry cheese or dairy foodstuff and to its process of manufacture. | ||||||
| 82 | METHODS AND SYSTEMS OF MAKING CHEESE FORMS | US15659212 | 2017-07-25 | US20180027837A1 | 2018-02-01 | Richard K. Merrill; Paulos Tesfe |
| Embodiments may include a method of making a cheese shape. The method may include providing a cheese-shaping system. The cheese-shaping system may include at least a first chilled roller belt. The method may also include supplying a cheese mass in molten form to the first chilled roller belt. A cheese sheet may then be formed on the first chilled roller belt. The method may further include cooling the cheese sheet through contact with the first chilled roller belt. In addition, the method may include forming and removing the cheese shape from the cooled cheese sheet. Furthermore, the method may include applying a liquid application to the cheese shape. | ||||||
| 83 | Cheese container, cheese block and method of branding cheese | US10956600 | 2004-10-01 | US09572322B2 | 2017-02-21 | 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. | ||||||
| 84 | METHOD AND DEVICE FOR PREPARING CHEESE BY OHMIC HEAT TREATMENT | US14691951 | 2015-04-21 | US20150296824A1 | 2015-10-22 | 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. | ||||||
| 85 | Snack-Type Dry Cheese Food Product And Process For Manufacturing Same | US14162366 | 2014-01-23 | US20150173385A1 | 2015-06-25 | Claude Oustric; Didier Beudon |
| The present invention relates to a snack-type dry cheese food product and to the process for manufacturing same. | ||||||
| 86 | Cheese forming apparatus and method | US13838020 | 2013-03-15 | US09049836B2 | 2015-06-09 | Daniel R Lindgren |
| An invention directed to the production of processed or cooked cheese by concurrently and continuously portioning, pulling to stretch, molding and cooling to set said cheese through a series of interconnected tunnels casted within two overlaying rotating belts. The overlaying belts having a series of grooves with negative dimension of a desired cross sectional shape for molding purposes. The two belts overlay each other such that the grooves combine to form a continuing tunnel along the length of the two belt assembly. Cheese is pulled into and through each tunnel wherein a given amount of pressure and cooling affect is applied. Released cheese ribbons of molded shape are ready for immediate packaging and storage. | ||||||
| 87 | CHEESE-MAKING METHODS AND APPARATUSES | US14553464 | 2014-11-25 | US20150147443A1 | 2015-05-28 | Peter F. Nelles; Gary L. Nesheim; Grant L. Nesheim |
| The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment a tube within a tube design is used for the production of pasta filata cheese. | ||||||
| 88 | PRESSING EQUIPMENT AND PROCESS FOR THE PRODUCTION OF MOZZARELLA HAVING SUBSTANTIALLY BIDIMENSIONAL GEOMETRY | US14293439 | 2014-06-02 | US20140314914A1 | 2014-10-23 | Fabrizio Spadon |
| Press machine for producing mozzarellas having a substantially two-dimensional geometry, comprising 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 comprising 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 comprising 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. | ||||||
| 89 | DAIRY PRODUCT AND PROCESS | US14015851 | 2013-08-30 | US20130344198A1 | 2013-12-26 | 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. | ||||||
| 90 | CHEESE FORMING APPARATUS AND METHOD | US13838020 | 2013-03-15 | US20130309378A1 | 2013-11-21 | Daniel R. Lindgren |
| An invention directed to the production of processed or cooked cheese by concurrently and continuously portioning, pulling to stretch, molding and cooling to set said cheese through a series of interconnected tunnels casted within two overlaying rotating belts. The overlaying belts having a series of grooves with negative dimension of a desired cross sectional shape for molding purposes. The two belts overlay each other such that the grooves combine to form a continuing tunnel along the length of the two belt assembly. Cheese is pulled into and through each tunnel wherein a given amount of pressure and cooling affect is applied. Released cheese ribbons of molded shape are ready for immediate packaging and storage. | ||||||
| 91 | CHEESE WITH ENHANCED ORGANOLEPTIC AND MELTING PROPERTIES | US13593385 | 2012-08-23 | US20130052325A1 | 2013-02-28 | Kathryn J. Horan; Chad Galer; Paul V. Gass; Aaron Steven Handrick; John A. Hirschey; Brian E. LeVine; Divya S. Reddy; Carolyn J. Trinka |
| Cheese products with improved flavor, texture and melting properties are described as well as methods for producing such cheese products. The cheese product includes blended in cream cheese or cream cheese powder such that the flavor and the melted appearance of the cheese product are enhanced. | ||||||
| 92 | DAIRY PRODUCT AND PROCESS | US13484879 | 2012-05-31 | US20120294979A1 | 2012-11-22 | 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. | ||||||
| 93 | METHOD AND DEVICE FOR PRODUCING A CHEESE OR A CHEESE PREPARATION AND CHEESE OR CHEESE PREPARATION | US13389157 | 2010-07-14 | US20120141649A1 | 2012-06-07 | Armin Lingg; Franz Prinz |
| The invention relates to a method for producing a cheese or a cheese preparation. The invention furthermore relates to a cheese or a cheese preparation. The invention furthermore relates to a device for producing a cheese or a cheese preparation. The method according to the invention uses an initial material, preferably a curd, a matured cheese or a preparation of fresh or matured cheese and a milk and/or whey retentate and comprises the following steps: a) reduction of the initial material such that the initial material has a homogenous, firm, finely granulated structure having grain sizes of ≦10 mm, or addition of a reduced initial material; b) impinging the material with a vacuum during step a); c) shaping of the material; and d) portioning of the material. | ||||||
| 94 | DAIRY PRODUCT AND PROCESS | US13272066 | 2011-10-12 | US20120027887A1 | 2012-02-02 | 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. | ||||||
| 95 | Curd Cutting Apparatus | US13076125 | 2011-03-30 | US20110239873A1 | 2011-10-06 | Dewayne Oakley |
| An apparatus is disclosed for cutting cheese curd mass in a curd vat. The apparatus comprises a first cutting frame that cuts the cheese curd in a first direction along one plane of the curd vat. The first cutting frame comprising one or more cutting wires extending in one or more directions. The apparatus further comprises a second cutting frame comprising one or more cutting wires extending in one or more directions. The second cutting frame operates in a second direction, wherein the second cutting operation removes the apparatus from the curd vat | ||||||
| 96 | PROCESS FOR MANUFACTURING A FERMENTED MILK | US12279479 | 2006-02-22 | US20090252831A1 | 2009-10-08 | Ana Ospina Martinez; Jean-Pierre Caron; Thierry Di Tecco; Noemie Genovesi; Sebastien Biloe |
| 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. | ||||||
| 97 | FOOD INGREDIENTS AND FOOD PRODUCTS TREATED WITH AN OXIDOREDUCTASE AND METHODS FOR PREPARING SUCH FOOD INGREDIENTS AND FOOD PRODUCTS | US12471054 | 2009-05-22 | US20090238917A1 | 2009-09-24 | Richard K. Merrill; Mayank Singh |
| 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. | ||||||
| 98 | METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL | US11910718 | 2006-03-30 | US20090214705A1 | 2009-08-27 | Henry J. Ledon; Dominique Ibarra |
| 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. | ||||||
| 99 | Cheese container, cheese block & method of branding cheese | US10956600 | 2004-10-01 | US20060086260A1 | 2006-04-27 | Raul Andrade; William 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. | ||||||
| 100 | Method of producing an uncooked pressed cheese paste and paste thus obtained | US10530573 | 2003-10-08 | US20060008571A1 | 2006-01-12 | Jean-Claude Walchli; Pierre Walchli |
| 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. | ||||||
QQ群二维码
意见反馈
意见反馈