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 |
|---|---|---|---|---|---|---|
| 21 | Flavor and microbiologically stable food composition | US10744747 | 2003-12-23 | US20050136165A1 | 2005-06-23 | Michael Cirigliano; Domenic Caravetta |
| An improved flavor and microbiologically stable food composition is described. The food composition has low levels of humectant, a stabilizing salt, and little to no sodium chloride. The food composition is free of pathogenic and/or spoilage organism outgrowth for at least about thirty days. | ||||||
| 22 | Method for eliminating bacteria from food | US15189463 | 2016-06-22 | US09693579B2 | 2017-07-04 | Lex Camany |
| The present invention discloses a method to eliminate gram negative bacterial pathogens from food or produce. This method includes the steps of exposing produce or food to an electrically conductive medium having an anode and a cathode; inserting the anode of the electrically conductive medium into a water flume; connecting the cathode of the electrically conductive medium to a conveyor belt to convey the produce or food through the water flume for increasing the negative electrostatic charge on the surface of the pathogen cells selected to cause cell lysis; and attaching one or more misters to the roof of a water chamber to disperse the water in the water chamber. When DC current is applied to any pathogen cell that is gram negative, it overrides the internal governing electrostatic charge controlling the pathogen cell causing cell lysis. This is the “Achilles heel” of gram negative bacteria pathogen cells. | ||||||
| 23 | Cheese Cave | US14844969 | 2015-09-03 | US20170013854A1 | 2017-01-19 | Jessica Sennett |
| A cheese cave with adjustable shelves for storing cheeses and improving cheese quality by maintaining preferable temperature and humidity levels, air exchange levels, and air circulation levels, using a water soaked block and a plurality of selectively adjustable ventilation holes. The number and positions of shelves are adjusted to accommodate cheeses of different sizes and also creates different regions allowing the maintenance of multiple microclimates within the cheese cave. | ||||||
| 24 | PROCESS FOR INCREASING THE SHELF LIFE OF A FOOD OR AGRICULTURAL PRODUCT | US14241220 | 2012-09-05 | US20140311098A1 | 2014-10-23 | Corstiaan Johannes Hooft; Baukje Folkertsma; Alexander Antonius Marie Stroeks |
| The present invention relates to packaging material and its use in the shelf-life extension and quality improvement of products. | ||||||
| 25 | METHOD TO INHIBIT STORAGE BROWNING IN CHEESE | US13800068 | 2013-03-13 | US20140272033A1 | 2014-09-18 | Scott A. Rankin |
| Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages. | ||||||
| 26 | Pressure treating food to reduce spoilage | US10530536 | 2003-10-08 | US07854950B2 | 2010-12-21 | Tim Carroll; Ping Chen; Michelle Harnett; James Harnett |
| The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese). | ||||||
| 27 | Pressure treating food to reduce spoilage | US10530536 | 2003-10-08 | US20060153962A1 | 2006-07-13 | Tim Carroll; Ping Chen; Michelle Harnett; James Harnett |
| The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese). | ||||||
| 28 | Method of preserving cheese curd | US69668424 | 1924-03-03 | US1521784A | 1925-01-06 | MITCHELL ARTHUR M |
| 29 | PORTION DE FROMAGE ET PROCÉDÉ DE PRODUCTION ASSOCIÉ | EP13811576.1 | 2013-12-20 | EP3003054B1 | 2017-03-22 | VERNIER, Alexandre |
| 30 | PORTION DE FROMAGE ET PROCÉDÉ DE PRODUCTION ASSOCIÉ | EP13811576.1 | 2013-12-20 | EP3003054A1 | 2016-04-13 | VERNIER, Alexandre |
| The invention relates to a cheese portion (38) comprising: a wrapping sheet (40); a metered amount of cheese (88) wrapped in the sheet (40), the cheese being poured into the sheet (40) while hot. The sheet (40) comprises at least one layer (401) of paper having an inner side facing the cheese (88), at least said inner side being water-tight. | ||||||
| 31 | Method to inhibit storage browning in cheese | EP14158849.1 | 2014-03-11 | EP2777401A1 | 2014-09-17 | Rankin, Scott |
Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.
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| 32 | PRESSURE TREATING FOOD TO REDUCE SPOILAGE | EP03770162 | 2003-10-08 | EP1551240A4 | 2005-12-28 | CARROLL TIM; CHEN PING; HARNETT MICHELLE; HARNETT JAMES |
| The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese). | ||||||
| 33 | PROCESS FOR INCREASING THE SHELF LIFE OF A FOOD OR AGRICULTURAL PRODUCT | EP12759406.7 | 2012-09-05 | EP2758320A1 | 2014-07-30 | HOOFT, Corstiaan Johannes; FOLKERTSMA, Baukje; STROEKS, Alexander Antonius Marie |
| The present invention relates to packaging material and its use in the shelf-life extension and quality improvement of products. | ||||||
| 34 | INACTIVATION OF BACTERIOPHAGES IN A LIQUID | EP12710982.5 | 2012-03-29 | EP2691521A2 | 2014-02-05 | DUPONT, Kitt |
| The present invention relates to inactivation of bacteriophages in a liquid, such as bacterial growth medium, milk and whey. | ||||||
| 35 | IMPROVED FLAVOR AND MICROBIOLOGICALLY STABLE FOOD COMPOSITION | EP04803427.6 | 2004-11-30 | EP1694131A1 | 2006-08-30 | CIRIGLIANO,Michael UNILEVER BESTFOODS NORTHAMERICA; CARAVETTA, Domenic UNILEVER BESTFOODS NORTHAMERICA |
| An improved flavor and microbiologically stable food composition is described. The food composition comprises a) less than about 5.0% by weight humectant; b) a stabilizing salt; and c) water wherein the food composition has an Aw of less than about 0.97 and little to no sodium chloride. The food composition is free of pathogenic and/or spoilage organism outgrowth for at least about thirty days. | ||||||
| 36 | PRESSURE TREATING FOOD TO REDUCE SPOILAGE | EP03770162.0 | 2003-10-08 | EP1551240A1 | 2005-07-13 | CARROLL, Tim; CHEN, Ping; HARNETT, Michelle; HARNETT, James |
| The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese). | ||||||
| 37 | Procédé et système de conditionnement de fromages à croûte naturelle mixte | EP00400885.0 | 2000-03-30 | EP1041010B1 | 2003-05-28 | Roger, Bruno |
| 38 | 동결건조 연질치즈의 제조방법 | KR1020090103927 | 2009-10-30 | KR1020110047337A | 2011-05-09 | 김문환 |
| PURPOSE: Freeze-dried soft cheese and a producing method thereof are provided to secure the excellent texture and the extended expiration date of the soft cheese, and to easily transport the cheese. CONSTITUTION: A producing method of freeze-dried soft cheese comprises the following steps: stirring a processed cheese mixture at 50~80deg C for 15~20minutes; naturally freezing the stirred processed cheese mixture at 0~2deg C; and freeze-drying the frozen processed cheese mixture at -38~-42deg C for 22~26hours after decompressing. The processed cheese mixture contains natural cheese, milk cream, processed butter, a cheese flavor, rennet casein, an emulsion stabilizer, and purified water. | ||||||
| 39 | 부패를 감소시키기 위한 식품의 압력 처리 방법 | KR1020057006089 | 2003-10-08 | KR1020050083739A | 2005-08-26 | 캐롤팀; 첸핑; 하넷미첼; 하넷제임스 |
| The present invention broadly describes a method of pressure treating foods containing cultures, wherein the pressure treatments are performed under such conditions such that cultures survive while the growth of spoilage microflora is reduced, delayed, prevented or eliminated. Foods treated according to the invention include cultural dairy foods (such as yoghurts), fruit and vegetable juices and other dairy foods (such as cheese). | ||||||
| 40 | FROMAGE EMBALLE | EP17168022.6 | 2017-04-25 | EP3245880A1 | 2017-11-22 | GOUTAGNEUX, Jean; PAIRE, Guillaume; BELTRAMO, Charlotte; BEAUDON, Didier |
L'invention concerne un article alimentaire comprenant au moins un fromage et un emballage (10), fermé, enveloppant ledit fromage, ledit fromage étant entier, non tranché, à pâte molle persillée et à croûte fleurie, ladite croûte fleurie recouvrant sensiblement tout le fromage, ledit emballage (10) étant fermé hermétiquement, ledit emballage (10) présentant au moins une paroi (21, 26, 31) à perméabilité sélective à l'oxygène et/ou au dioxyde de carbone et/ou à la vapeur d'eau, de manière à contrôler la respiration dudit fromage, ladite paroi (21, 26, 31) à perméabilité sélective présentant une épaisseur comprise entre 550µm et 1050µm.
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