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 |
|---|---|---|---|---|---|---|
| 161 | Manufacture of american cheese | US29063163 | 1963-06-26 | US3175915A | 1965-03-30 | MURPHY JACK E |
| 162 | Method of producing cheese | US7320460 | 1960-12-02 | US3091539A | 1963-05-28 | TOICHI CHIKUMA |
| 163 | Manufacture of cheese | US31011852 | 1952-09-17 | US2743186A | 1956-04-24 | NORMAN KRAFT; WARD PAUL J |
| 164 | Method of preparing cheese | US3365935 | 1935-07-29 | US2251496A | 1941-08-05 | PARSONS CLINTON H |
| 165 | A CHEESE FORMING APPARATUS AND METHOD | PCT/US2014028485 | 2014-03-14 | WO2014144185A9 | 2015-02-19 | LINDGREN DANIEL |
| A method and device for forming shaped cheese in continuous fashion by a pull- stretch method without brine submersion. A method for further forming a cheese ribbon mold by which two grooved belts overlay each other in compressed manner, each belt moving by counter-rotation of each other such that a mold continuously forms and ends. | ||||||
| 166 | METHOD FOR MODIFYING HYGIENIC, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF CHEESE BY CONTROLLING THE REDOX POTENTIAL | PCT/FR2006050275 | 2006-03-30 | WO2006106252A2 | 2006-10-12 | 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. | ||||||
| 167 | 치즈 제조를 위한 탈지 분유 제조방법 | KR1020107012534 | 2008-10-03 | KR101919480B1 | 2018-11-16 | 메릴,리챠드,케이. |
| 본발명은파우더화된유제품조성물을제조하는방법에관한것이다. 본방법은칼슘에대한격리제및 레닛을우유조성물에첨가하여처리된우유를제조하는단계, 및상기처리된우유를분유로형성하는단계를포함할수 있다. 본발명은또한파우더화된탈지분유제품에관한것이다. 제품은키모신에의해효소적으로변화된하나이상의우유단백질을포함할수 있으며, 여기서, 키모신변환단백질은응고되지않는다. 제품은또한파우더화된제품에서칼슘이온과결합하는하나이상의격리제를포함할수 있다. | ||||||
| 168 | 치즈 제조를 위한 탈지 분유 제조방법 | KR20187015511 | 2008-10-03 | KR20180063368A | 2018-06-11 | |
| 본발명은파우더화된유제품조성물을제조하는방법에관한것이다. 본방법은칼슘에대한격리제및 레닛을우유조성물에첨가하여처리된우유를제조하는단계, 및상기처리된우유를분유로형성하는단계를포함할수 있다. 본발명은또한파우더화된탈지분유제품에관한것이다. 제품은키모신에의해효소적으로변화된하나이상의우유단백질을포함할수 있으며, 여기서, 키모신변환단백질은응고되지않는다. 제품은또한파우더화된제품에서칼슘이온과결합하는하나이상의격리제를포함할수 있다. | ||||||
| 169 | 클로렐라 효소 가수분해물을 첨가한 염지액을 이용한 가우다 치즈 제조방법 | KR1020160066637 | 2016-05-30 | KR1020170136070A | 2017-12-11 | 송기봉; 구회자; 이상천; 박종혁; 허창기; 최희영; 오전희; 문혜정; 최유진; 박은하 |
| 본발명은클로렐라불가리스배양액을이용한기능성숙성치즈용염지액제조및 이를이용한가우다치즈제조방법에관한것으로, 클로렐라효소가수분해물을이용하여숙성치즈용염지액을제조하고이를이용한기능성숙성가우다치즈의제조방법에관한것이다. | ||||||
| 170 | 리코타 치즈의 속성 제조방법 및 그로부터 제조된 리코타 치즈 | KR1020140194687 | 2014-12-31 | KR1020160081215A | 2016-07-08 | 김상원; 양진오; 박용국 |
| 본발명은리코타치즈제조시수작업으로수행되는공정을최소화시킴은물론공정단계및 그에소요되는시간을단축시킴으로써생산공정에서발생될수 있는위해요소를현저히줄이고생산성을높이며, 유청의생성이없이원료의대부분을커드, 즉치즈가생성되도록하므로높은수율로인하여원가절감을시킬수 있는리코타치즈의제조방법에관한것이다. | ||||||
| 171 | 산화환원 효소로 처리된 음식 성분 및 식품, 및 이러한 음식 성분 및 식품을 제조하기 위한 방법 | KR1020137010824 | 2005-07-07 | KR1020130059452A | 2013-06-05 | 메릴,리차드,케이.; 싱흐,마얀크 |
| 알도비오네이트 제품을 제조하는 방법이 기재되어 있다. 방법은 하나 이상의 환원당을 가지는 유제품을 제공하는 것, 완충 화합물을 유제품에 첨가하여 약 5.5 이상에서 유제품의 pH를 유지하는 것을 포함할 수 있다. 방법은 또한 산화환원 효소를 유제품에 첨가하는 것을 포함할 수 있으며, 여기서 환원당의 일부 또는 전부가 알도비오네이트 제품으로 산화될 수 있다. 추가적으로, 알도비오네이트 제품을 만드는 방법은 환원당을 포함하는 유제품을 제공하고, 산소와 유제품이 혼합하고, 산화환원 효소를 유제품에 첨가하며, 여기서 환원당의 일부 이상이 알도비오네이트 제품으로 산화되는 단계를 포함함이 기재되어 있다.
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| 172 | 산화환원 효소로 처리된 음식 성분 및 식품, 및 이러한음식 성분 및 식품을 제조하기 위한 방법 | KR1020077002990 | 2005-07-07 | KR1020070053215A | 2007-05-23 | 메릴,리차드,케이.; 싱흐,마얀크 |
| 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. | ||||||
| 173 | 낙농 스트림으로부터 단백질 조성물의 제조 방법과 치즈제조 성분으로서의 단백질 조성물의 용도 | KR1020067002495 | 2004-08-06 | KR1020060125679A | 2006-12-06 | 와일즈피터길버트; 엘스톤피터더들리 |
| 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. | ||||||
| 174 | BYPASSING CURD-WASH IN CONTINENTAL CHEESE MAKING | EP16734639.4 | 2016-07-01 | EP3316695A1 | 2018-05-09 | DIDELOT, Gilles; CARLSON, Morten |
| The present invention relates to a method and compositions for producing continental cheese in a non-wash process. | ||||||
| 175 | ADDING OF INGREDIENTS TO A GRANULAR PRODUCT | EP14736742.9 | 2014-07-03 | EP3016508A1 | 2016-05-11 | SPIJKERMAN, Harrie |
| A method for adding ingredients to a mass of curd, comprises a step (204) of separating whey from curd grains, a step of transferring curd grains from the separating step to a step (206) of arranging the curd grains in a mould. A step of adding the ingredients (212) is performed in the transferring step. | ||||||
| 176 | Produit alimentaire fromager ou laitier sec de type snack et son procédé de fabrication | EP14198365.0 | 2014-12-16 | EP2885978A1 | 2015-06-24 | Oustric, Claude; Beudon, Didier |
La présente invention se rapporte à un produit alimentaire fromager ou laitier sec de type snack et à son procédé de fabrication. |
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| 177 | PROCEDE D'AROMATISATION DE PRODUITS FROMAGERS | EP07731351.8 | 2007-04-24 | EP2009999B1 | 2015-01-21 | DELESPAUL, Gilbert |
| 178 | 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 | EP1673976B1 | 2012-02-22 | Breteau, Jérôme; Ibarra Dominique; Girault, Christel |
| 179 | NON-FAT DRY MILK PRODUCTION PROCESSES FOR CHEESEMAKING | EP08846654.5 | 2008-10-03 | EP2214501A1 | 2010-08-11 | 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. | ||||||
| 180 | Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products | EP09011273.1 | 2005-07-07 | EP2123294A1 | 2009-11-25 | 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.
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