| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 低脂拔丝粘糊干酪的制造方法 | CN95101647.4 | 1995-01-28 | CN1118656A | 1996-03-20 | K·R·瑙思; D·K·林 |
| 本发明涉及从脱脂乳或脂肪含量低于约2％的低脂乳制备拔丝粘糊干酪的方法。在该方法中，向脱脂乳中加入一种培养物，并且将脱脂乳进行发酵，得到一种经培养的脱脂乳；将所述经培养的脱脂乳进行干燥，得到一种干燥的经培养的脱脂乳；通过将干燥的经培养的脱脂乳与水混合而将此干燥的经培养的脱脂乳再水合；向制酪容器中的含有低于约2％乳脂的未经培养的乳中加入再水合的经培养的脱脂乳。得到一种拔丝粘糊干酪底物；然后用任何一种常规已知的方法将拔丝粘糊干酪底物用来制备拔丝粘糊干酪。 | ||||||
| 2 | Method and apparatus for preparing a dairy product | US10210078 | 2002-08-02 | US20030031755A1 | 2003-02-13 | Erik Hoier; Claus Michael Andersen |
| A novel method and apparatus are disclosed for the manufacturing of dairy products. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of preactivated cultures and results in a reduction of production time and costs in addition to a less complicated planning of the production work. | ||||||
| 3 | Method for manufacture of low fat pasta filata cheese | US190305 | 1994-02-02 | US5431931A | 1995-07-11 | K. Rajinder Nauth; David K. Hayashi |
| A method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. A culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The dried cultured skim milk is rehydrated by mixing the dried cultured skim milk with water. The rehydrated cultured skim milk is added to non-cultured milk having less than about 2% milk fat in a cheese vat to provide a pasta filata cheese substrate. The pasta filata cheese substrate is then used to make pasta filata cheese by any of the conventionally known methods. | ||||||
| 4 | Production of cell culture concentrates | US3592740D | 1968-03-28 | US3592740A | 1971-07-13 | CHRISTENSEN VERLE WAYNE |
| NOVEL CELL CULTURE CONCENTRATES HAVING IMPROVED ACTIVITY CAN BE PREPARED BY A PROCESS OF INOCULATING A LIQUID BUFFERED MILK-CONTAINING CULTURE MEDIUM WITH AN APPROPRIATE LACTIC ACID-PRODUCING BACTERIAL CULTURE, INCUBATING SAID INOCULATED MEDIUM TO GROW BACTERIAL CULTURE CELLS THEREIN UNTIL A DESIRED PH LEVEL IS ATTAINED, ADDING ALKALINE MATERIAL TO RAISE THE MEDIUM PH TO A DESIRED LEVEL, COOLING THE MEDIUM AND SEPARATING THE BACTERIAL CULTURE CELLS FROM THE LIQUID PROTION OF THE CULTURE MEDIUM TO FORM A CELL CULTURE CONCENTRATE.
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| 5 | Process of manufacturing dairy products | US86315959 | 1959-12-31 | US3017274A | 1962-01-16 | DAHLSTROM ALLAN T |
| 6 | Apparatus for manufacturing methods and starter culture for the production of dairy products | JP2003516283 | 2002-07-19 | JP4291139B2 | 2009-07-08 | ミカエル アンデルセン，クラウス; ヘイエル，エリク |
| 7 | CHEESE PRODUCT AND METHOD OF PREPARING | EP92916145.3 | 1992-07-31 | EP0596948B1 | 1997-04-16 | IJSSELDIJK, Yvon Maria Patricia, c/o Unilever; LANTING-MARIJS, Jacqueline Adrienne, c/o Unilever; LANTING, Feico, c/o Unilever Research Lab., |
| A method is described for preparing a hard or semi-hard cheese product, at least comprising the following steps: allowing milk to curdle by adding a suitable coagulant, other customary additives optionally also being added, and a mesophilic starter culture is applied, after curdling, cutting the curd formed and separating off the whey, and pressing the cheese mass, wherein in addition to the starter culture yoghurt comprising live yoghurt bacteria are added to the milk, characterised in that the yoghurt bacteria comprise Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of mesophilic culture to yoghurt culture of 0.30 to 0.02 and preferably 0.1 to 0.04. Also a cheese product is described which possesses a Gaba/Glu (gamma amino butyric acid/glutamic acid) ratio of at least 0.1 and preferably 0.25, said cheese product being obtainable by the above method. Advantageously the cheese product comprises eyes with a total volume of at least 4 % (w/w) of the total cheese volume. | ||||||
| 8 | METHOD FOR MANUFACTURING A CHEESE-BASED FOOD PRODUCT, ADVANTAGEOUSLY A CHEESE, CHEESE SPECIALTY, OR CHEESE SUBSTITUTE | US15541255 | 2015-12-28 | US20170347677A1 | 2017-12-07 | Gilles GARRIC; Joelle LEONIL; Romain JEANTET; Frederic GAUCHERON; Pierre SCHUCK; Sylvie LORTAL |
| Disclosed is a method for manufacturing a cheese-based food product, advantageously a cheese, cheese specialty, or cheese substitute, the method including: a) a step A) of providing at least one flavoring matrix, the consistency of which ranges from liquid to pasty, the flavoring matrix resulting from a step of cultivating at least one flavor producing microorganism in a culture medium, the step A) also providing a texture matrix, the consistency of which ranges from liquid to pasty, the texture matrix being suitable for providing the texture of the food product; then b) a step B) of mixing the at least one flavoring matrix with the at least one texture matrix; then c) a texturing step C), during which the mixture from mixing step B is subjected to physiochemical texturing conditions that are adjusted according to the final texture sought for the cheese-based food product. | ||||||
| 9 | Method and apparatus for preparing a dairy product | US10210078 | 2002-08-02 | US07018664B2 | 2006-03-28 | Erik Høier; Claus Michael Andersen |
| A novel method and apparatus are disclosed for the manufacturing of dairy products. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of preactivated cultures and results in a reduction of production time and costs in addition to a less complicated planning of the production work. | ||||||
| 10 | Cheese product and method of preparing | US190097 | 1994-02-02 | US5472718A | 1995-12-05 | Yvon M. Ijsseldijk; Jacqueline A. Lanting-Marijs; Feico Lanting |
| Milk is curdled by adding a suitable coagulant, other additives optionally also being added, and a mesophilic starter culture is applied,after curdling, cutting the curd formed and separating off the whey, andpressing the cheese mass, whereinlive yoghurt bacteria are added to the milk, such as Streptococcus thermophilus and Lactobacillus bulgaricus in a weight ratio of mesophilic culture to yoghurt culture of 0.30 to 0.02 and preferably 0.1 to 0.04. The cheese product possesses a Gaba/Glu (gamma amino butyric acid/glutamic acid) ratio of at least 0.1 and preferably 0.25. The cheese product comprises eyes with a total volume of at least 4% (w/w) of the total cheese volume. | ||||||
| 11 | チーズベース食品、有利にはチーズ、チーズ特製品、又はチーズ代用品の製造方法 | JP2017532602 | 2015-12-28 | JP2018500902A | 2018-01-18 | ガリック,ギル; レオニル,ジョエル; ジャネット,ロマン; ゴシェロン,フレデリック; シュク,ピエール; ロータル,シルビ |
| チーズベース食品、有利にはチーズ、チーズ特製品又はチーズ代用品の製造方法。以下の連続工程を含む:a)液状からペースト状にまで及ぶ範囲のコンシステンシーの、少なくとも1つの着香マトリックスであって、少なくとも1つのフレーバー生成微生物を培養培地で培養する工程から得られる着香マトリックスを提供する工程A)であって、液状からペースト状にまで及ぶ範囲のコンシステンシーの、少なくとも1つのテクスチャマトリックスであって、前記食品のテクスチャを付与するのに好適なテクスチャマトリックスも提供する工程A);次に、b)前記少なくとも1つの着香マトリックスと前記少なくとも1つのテクスチャマトリックスとを混合する工程B);次に、c)混合工程B)によってもたらされる混合物が、前記チーズベース食品に求められる最終的なテクスチャに応じて調整される物理化学的テクスチャ形成条件に供されるテクスチャ形成工程C) | ||||||
| 12 | Method and apparatus for manufacturing a dairy product | JP2003516283 | 2002-07-19 | JP2004535823A | 2004-12-02 | ミカエル アンデルセン，クラウス; ヘイエル，エリク |
| 本発明では、酪農スターターカルチャーから酪農製品を製造するための新規な方法および装置が開示される。 その開示された方法によって製造される酪農製品も、本発明に含まれる。 その新規な方法は、予備活性化されたカルチャーを使用して、製造業務の複雑な計画を少なくし、さらにそれに付随して製造時間とコストの削減をもたらす。 スターターカルチャーは、ミルクと混合され、オンラインの予備培養器（２１）に通される。 予備活性化されたスターターカルチャーは、醗酵バット中でミルクに添加され、ついで醗酵される。 | ||||||
| 13 | METHOD AND APPARATUS FOR PREPARING A DAIRY PRODUCT | EP02750843.1 | 2002-07-19 | EP1416804B1 | 2005-10-26 | HOIER, Erik; ANDERSEN, Claus, Michael |
| A novel method and apparatus are disclosed for the manufacturing of dairy products from dairy starter cultures. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of preactivated cultures and results in a reduction of production time and costs in addition to a less complicated planning of the production work. The starter culture is mixed with milk and passed through an on-line preincubator (21). The preactivated starter culture is added to milk in a fermentation vat, followed by fermentation. | ||||||
| 14 | METHOD AND APPARATUS FOR PREPARING A DAIRY PRODUCT | EP02750843.1 | 2002-07-19 | EP1416804A1 | 2004-05-12 | HOIER, Erik; ANDERSEN, Claus, Michael |
| A novel method and apparatus are disclosed for the manufacturing of dairy products from dairy starter cultures. Also dairy products prepared by means of the disclosed method are comprised by the invention. The novel method makes use of preactivated cultures and results in a reduction of production time and costs in addition to a less complicated planning of the production work. The starter culture is mixed with milk and passed through an on-line preincubator (21). The preactivated starter culture is added to milk in a fermentation vat, followed by fermentation. | ||||||
| 15 | Method for manufacture of low-fat pasta filata cheese | EP95300580.8 | 1995-01-30 | EP0666032A1 | 1995-08-09 | Nauth, Kaiser Rajinder; Hayashi, David Kay |
The present invention is directed to a method for manufacture of pasta filata cheese from skim milk or fat reduced milk having less than about 2% fat. In the method, a culture is added to skim milk and the skim milk is fermented to provide a cultured skim milk. The cultured skim milk is dried to provide a dried cultured skim milk. The dried cultured skim milk is rehydrated by mixing the dried cultured skim milk with water. The rehydrated cultured skim milk is added to non-cultured milk having less than about 2% milk fat in a cheese vat to provide a pasta filata cheese substrate. The pasta filata cheese substrate is then used to make pasta filata cheese by any of the conventionally known methods. |
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| 16 | CHEESE PRODUCT AND METHOD OF PREPARING | EP92916145.0 | 1992-07-31 | EP0596948A1 | 1994-05-18 | IJSSELDIJK, Yvon Maria Patricia, c/o Unilever; LANTING-MARIJS, Jacqueline Adrienne, c/o Unilever; LANTING, Feico, c/o Unilever Research Lab., |
| Procédé de préparation d'un produit de fromagerie dur ou partiellement dur. Il consiste au moins à permettre au lait de cailler par l'addition d'un coagulant approprié, d'autres additifs classiques étant éventuellement ajoutés à leur tour, et à appliquer un levain mésophile; après le caillement, à découper la caillebotte ainsi formée et à en séparer le lactosérum; et à presser la masse de fromage. En outre, on ajoute au lait non seulement ledit levain mais également du yaourt comportant des bactéries vivantes du yaourt, à savoir le Streptococcus thermophilus et le Lactobacillus bulgaricus, le rapport de poids entre le levain mésophile et le levain de yaourt étant de 0,30 à 0,02, de préférence de 0,1 à 0,04. On décrit également un produit de fromagerie présentant un rapport Gaba/Glu (acide gamma-aminobutyrique/acide glutamique) d'au moins 1, et de préférence de 0,25, ledit produit pouvant être obtenu à l'aide du procédé précité. De manière avantageuse, ce produit de fromagerie comporte des trous dont le volume total représente au moins 4 % en poids du volume global du fromage. | ||||||
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