| 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 | 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. | ||||||
| 22 | Method of Making Cheese | US12664814 | 2008-06-13 | US20100330232A1 | 2010-12-30 | Claus Thorsen; Erik Dath Harbo |
| A method of making cheese is provided, comprising the following steps: supplying water, fat and powders containing whey protein and lactose-reduced dairy protein concentrates into a solid-liquid mixer, emulsifying and homogenising the content of the solid-liquid mixer, applying low-pressure or vacuum to the inner space of the mixer, wherein step (b) and/or step (c) are performed until a paste-like emulsified homogenous pre-cheese mixture is obtained, and step (b) and/or step (c) are performed at a temperature between 60° C. and 85° C. | ||||||
| 23 | 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. | ||||||
| 24 | Cheese fractionating process | US09997392 | 2001-11-28 | US06827961B1 | 2004-12-07 | Lawrence I. Bell; Randall L. Brandsma |
| A method for fractionating or separating a cheese uses heat and mixing of the cheese to separate the cheese into three phases. The three phases include a butterfat phase, an aqueous phase, and a cheese product from which some fat and flavor have been removed. The process may be hastened by adding water, and may be further hastened by using enhanced gravitational forces to effect separation of the portions. The process may also be used to remove undesirable flavor components from the cheese or to make a dairy spread. | ||||||
| 25 | Stabilizer for mechanically separated meat | US09989868 | 2001-11-19 | US20020054952A1 | 2002-05-09 | Miles D. Wofford |
| The stabilizer is able to stabilize both fat/oil and water and to improve the texture of mechanically separated meats. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is especially suited for use in cased meats such as sausage, frankfurters, and bologna. | ||||||
| 26 | Use of mesomorphic phases in food products | US08479477 | 1995-06-07 | US06368652B1 | 2002-04-09 | Isaäc Heertje; Henricus Arnoldus Hendrickx; Albertje Johanna Knoops; Elias Cornelis Royers; Hessel Turksma |
| Mesomorphic phases of edible surfactants can advantageously be added to food products to provide for example structuring or fat-replacement. Preferably the mesomorphic phases are present as bulk phases in finished or ready to eat food products. | ||||||
| 27 | EXTENDED SHELF LIFE RICOTTA CHEESE BLENDS | US09303003 | 1999-04-30 | US20010018089A1 | 2001-08-30 | CHRISTINE BORWANKAR; SANDRA ELAINE KELLY-HARRIS; BENNETT LEE BRENTON; JOHN YEN HOWN LI |
| The present invention provides a method of preparing a spreadable stabilized and seasoned cheese blend based on ricotta cheese, as well as the ricotta cheese blend composition, and a lasagna kit that includes the ricotta cheese blend, optional shredded cheese, tomato sauce, and uncooked lasagna. The method of stabilizing the ricotta blend includes the step of treating the blend at a temperature in the range of 160null F. to 170null F. for a time sufficient to confer to the blend a shelf life stability against the growth of Clostridium botulinum for at least 20 weeks. In additional aspects of the method, the cheese blend, and the kit, the cheese blend further includes an additive chosen from among a second cheese other than ricotta, salt, spices, herbs, an edible acid, and a preservative, or a mixture of any two or more of these additives. | ||||||
| 28 | Process for making a stabilized canned ground meat | US811641 | 1997-03-05 | US6162482A | 2000-12-19 | Miles Wofford |
| The stabilizer is able to stabilize both fat/oil and water in food and to operate in a temperature range that encompasses both the freezer and the oven. The stabilizer is a composite of gelatin, an acid, a sugar component and/or a starch component. The gelatin component is made by treating the gelatin in an aqueous slurry with an acid such that a pH of 1.0 to 4.5 is maintained throughout the treatment process. The stabilizer is used to make a variety of foodstuffs. | ||||||
| 29 | Cheese with improved melt properties and methods of producing same | US970696 | 1992-11-04 | US5750177A | 1998-05-12 | Jeng-Jung Yee; Lawrence I. Bell; Raj G. Narasimmon |
| A cheese that contains high levels of whey proteins, is free of emulsifying agents, and yet has good melt properties is disclosed. The cheese may be made from 100% UF cheese, containing most and preferably all of the whey proteins from milk, or from a blend of UF and conventional cheese. The preferred process of the present invention involves heating the cheese to a temperature of above 125.degree. F., and preferably below 165.degree. F., mixing the cheese in the absence of emulsifying agents and using low levels of shear, and rapidly cooling the heated, mixed cheese. A variety of full fat, low fat and zero fat natural cheeses equivalent to comparable conventional cheeses, including American-type cheeses, can be made. The cheeses have a Schreiber melt test score of 3 or above and a Mettler melt temperature of less than 200.degree. F. | ||||||
| 30 | Cheese-like spread composition and method of making | US400391 | 1989-08-30 | US5009913A | 1991-04-23 | Salah H. Ahmed; Anthony J. Luksas |
| A cheese-like spread is prepared by homogenizing a mixture of a cheese composition and an emulsion inversion of a dairy product. | ||||||
| 31 | Cheese-like product | US551095 | 1983-11-14 | US4552774A | 1985-11-12 | Dennis I. Gronfor |
| A process for making a cheese-like product includes blending shredded cheese with a composition containing water, milk solids and functional whey proteins to form a mixture. Starch is added to the mixture up to 10% of the weight of the mixture. The mixture is then heated to an approximate temperature range of 140.degree. F. to 190.degree. F. and the starch and functional whey protein are permitted to gel and the cheese permitted to melt. The gelled mixture is then processed to reduce the cheese protein to an approximate particle size range of 5 to 325 microns. | ||||||
| 32 | Cheese product | US1765635 | 1935-04-22 | US2103304A | 1937-12-28 | LINCOLN TELLER GEORGE; KEDZIE TELLER W |
| 33 | Method of processing cheese | US64293032 | 1932-11-16 | US2011074A | 1935-08-13 | RICHARD PASTERNACK; BURNHAM RICHARD W |
| 34 | Cheese and process of preparing the same | US23139427 | 1927-11-05 | US1748781A | 1930-02-25 | MARTIN ERWIN S |
| 35 | Processed cheese and method of making the same | US72705824 | 1924-07-19 | US1634410A | 1927-07-05 | ELDREDGE ELMER E |
| 36 | Process of treating cheese | US66205323 | 1923-09-11 | US1522794A | 1925-01-13 | SCHAEFER MAX O; EMIL FREY |
| 37 | Low-temperature emulsification of cheese | US65097623 | 1923-07-11 | US1522383A | 1925-01-06 | PARSONS CLINTON H; RICHARDSON WILLIAM D |
| 38 | Process for treating cheese | US37485620 | 1920-04-19 | US1428602A | 1922-09-12 | PHILIP MALEKOW |
| 39 | Process of sterilizing and packaging cheese | US33163219 | 1919-10-18 | US1350870A | 1920-08-24 | KRAFT JAMES L |
| 40 | 乳化塩フリーのチーズ、およびせん断された脂肪とせん断されていない脂肪の調合物を有する乳化塩フリーのチーズの製造方法 | JP2015561496 | 2014-03-03 | JP6371779B2 | 2018-08-08 | ジェニファー ルイーズ キンメル; アマンダ ジェーン クリージス; オルグベンガ ディヤオル; トレイシー ジョエラ サンボーン |
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