专利检索_ ..没有融化或乳化用盐的奶酪乳化如柠檬酸盐或专利检索_ ..没有融化或乳化用盐的奶酪乳化如柠檬酸盐或专利检索查询

序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
61	Cheese with characteristics of different natural cheeses	US09795418	2001-03-01	US20020122845A1	2002-09-05	Kurt Heitmann; Marilynn J. Reichel
A cheese that has the stringy texture and melt characteristics of young mozzarella cheese, but the appearance of cheddar cheese. The cheese is produced by adding a natural colorant to the vat in which the milk is initially cultured. A modified cheese includes a starter distillate that is added to the enclosed finishing vat (EFV). The modified cheese possesses the texture and melt characteristics of young mozzarella cheese, but it has the color of cheddar and the flavor of butter. Another cheese is comprised of a small percentage of American style cheese added to the curds in either the vat or in the EFV. A preferred American style cheese is cheddar. A starter distillate can also be added to the EFV along with the American style cheese. In all cases, other than adding the mentioned ingredients, the process for making natural mozzarella cheese is followed from start to end.
62	Cheese spreads	US641362	1984-08-15	US4568548A	1986-02-04	Max Sprenger
A packaged cheese spread is prepared by mixing a natural, soft-to-medium cheese with an edible fat, a stabilizer and water. During mixing the temperature is brought to a temperature of about 125.degree. to 130.degree. C. at which temperature the mixing is continued for about 2 to about 10 minutes. The mixture is then cooled to from about 75.degree. to 85.degree. C., homogenized and packaged in sealed containers. Cheese spreads prepared in this way have good shelf life and retain the original flavor of the natural cheese.
63	Elimination of rancid odor in fermented milk products	US352871	1982-02-26	US4435431A	1984-03-06	Shin-ichiro Akatsuka
A yeast decomposed product or a mixture of a yeast decomposed product and an albumen decomposed product is added to a fermented milk product such as cheese or yogurt to prevent fermentative rancid odor, maintain texture and enhance flavor.
64	Liquid cheese composition and method of preparing the same	US22672851	1951-05-16	US2688553A	1954-09-07	SCHICKS GEORGE C; KLEIN EDWARD F

65	Cheese plasticizing composition	US19278838	1938-02-26	US2252170A	1941-08-12	DOERING HENRY H

66	Cheese product and process of plasticizing	US10248736	1936-09-25	US2161401A	1939-06-06	CHARLES DOERING; KEDZIE TELLER W

67	Cheese type spread of butterlike consistency	US72815234	1934-05-29	US2009136A	1935-07-23	GRELCK WILLIAM P M

68	Cheese pasteurizing process	US61464232	1932-05-31	US1925093A	1933-09-05	FREDERIKSEN FELIX M

69	Process for treating cheese	US66438223	1923-09-24	US1639828A	1927-08-23	WHEELER JOHN H; MURRAY SCOTT HENRY

70	Cheese-preserving process	US70835624	1924-04-23	US1552977A	1925-09-08	LOUIS ARNOLDI CLARENCE

71	Process of preparing cheese	US57576422	1922-07-18	US1462375A	1923-07-17	GOTTFRIED MEYER

72	Process of preparing cheese	US44667421	1921-02-21	US1400171A	1921-12-13	KRAFT JAMES L

73	PROCESSED CHEESE WITHOUT EMULSIFYING SALTS	US14964203	2015-12-09	US20160081362A1	2016-03-24	Gary Francis Smith; Edwin Rivera
The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.
74	Emulsifying Salt-Free Cheese And Method Of Making Thereof Having A Blend Of Sheared And Non-Sheared Fat	US13789404	2013-03-07	US20140255584A1	2014-09-11	Jennifer Louise Kimmel; Amanda Jane Criezis; Olugbenga Diyaolu; Tracy Joella Sanborn
Emulsifying salt-free, process cheese and methods of preparing such emulsifying salt-free, process cheese are described herein obtained from blends of sheared and non-sheared amounts of fat in order to form a cheese product with a unique bimodal particle size distribution. The methods and cheese achieve fat-to-protein stabilities in a processed cheese that offers both good meltability and low oiling-off during heating without emulsifying salts.
75	DAIRY PRODUCT AND PROCESS	US13376148	2010-06-04	US20120171327A1	2012-07-05	Alexandra Kay Galpin; Ganugapati Vijaya Bhaskar; Robert John Buwalda; Rochelle Kathleen Donk; Samuel James Harper
The invention provides a method for preparing processed cheese without emulsifying salts, comprising: (a) providing a dairy liquid composition or a gelled dairy composition or both, comprising casein, at least part of which has a proportion of its divalent ions, including calcium ions, replaced with sodium or potassium ions; (b) cooking the composition or the combination of compositions to obtain an emulsion, and (c) cooling the cooked composition to obtain a processed cheese; wherein a substantially insoluble calcium source is mixed with at least one of the compositions at any time before the processed cheese forms in step (c).
76	Production of natural cheese product	US12026796	2008-02-06	US08192779B2	2012-06-05	Anitha Rasmussen; Jens Jorgen Sogaard; Mette Bakman
A novel method for producing a natural cheese is described. The present method utilizes a combination of heating, mechanical processing and pH changes to produce a natural cheese.
77	CHEESE PRODUCTS WITH ENHANCED MELT AND METHODS	US13221193	2011-08-30	US20120052181A1	2012-03-01	Edwin Gerardo Rivera; Rodrigo R. Roesch
Cooked and homogenized cheese products and methods, using supplemental phospholipids to provide reduced melt restriction and modulate oiling-off. One embodiment provides a cooked cheese product having at least one natural cheese in the range of 20 to 92 percent weight; a protein supplement in the range of 0.25 to 30 percent weight; and a phospholipid supplement in the range of about 0.1 to 1 percent weight; wherein cooked cheese product is homogeneous does not contain significant levels of emulsifying salts. The phospholipid supplement can be in the range of about 0.25 to 1 percent weight, and preferably 0.4 percent weight. Homogenizing the cooked cheese product can be by a pressure in the range of about 70 to 246 Kg/cm.
78	DAIRY PRODUCT AND PROCESS	US12758504	2010-04-12	US20100196533A1	2010-08-05	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.
79	Dairy product and process	US10504925	2003-02-18	US07695745B2	2010-04-13	Keith Johnston; Allan Main; Peter Dudley Elston; Peter Aaron Munro; Robert J. Buwalda
The invention 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.
80	Processed Cheese Without Emulsifying Salts	US12143990	2008-06-23	US20090092730A1	2009-04-09	Gary Francis Smith; Edwin Gerardo Rivera
The present invention is directed to process cheese type products prepared with calcium-reduced ingredients but without emulsifying salts and methods of producing such process cheese type products without emulsifying salts. The process cheeses of the present invention are advantageously resistant to separation during heating and retain desirable organoleptic properties, such as texture, without using emulsifying salts. The process cheeses of the present invention are also lower in sodium than conventional produces cheese products.

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