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序号	专利名	申请号	申请日	公开（公告）号	公开（公告）日	发明人
41	FOOD COMPOSITION, CONTAINING LACTOCOCCUS STRAIN AS ACTIVE INGREDIENT, FOR ALLEVIATING HANGOVER	US15522779	2015-10-29	US20170319636A1	2017-11-09	Won Yong KIM; Woo Jin CHOI; Maytiya KONKIT; Sung Lim CHO
A food composition for alleviating hangovers, the food composition contains, as an active ingredient, at least one strain selected from the group consisting of Lactococcus chungangensis, Lactococcus fujiensis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, and Lactococcus raffinolactis, or a culture liquid thereof culture medium, wherein functional cream cheese is prepared using five species of Lactococcus strains above having the ability to decompose ethanol and acetaldehyde.
42	High-protein food product and process for making	US14851636	2015-09-11	US09723852B2	2017-08-08	Craig Bennett; Nathan Carey; Jacob Israelachvili
A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
43	Device for discharging and heating milk	US14293412	2014-06-02	US09572453B2	2017-02-21	Heinrich Kindler; Heinz Oberholzer; Heinz Vetterli
A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater.
44	Device for foaming milk, beverage maker comprising said device, and method for foaming milk	US14118806	2012-05-21	US09381473B2	2016-07-05	Torsten Bönsch; Sander Dollner; Johannes Bais; Marcus Ludwig
The present invention relates to a device for frothing up a liquid, in particular cold and/or unheated milk, having a liquid supply line for supplying the liquid, an air supply line which opens into the liquid supply line for supplying air into the liquid, a discharge line which is configured downstream of the opening of the air supply line into the liquid supply line for discharging the mixture of liquid and air, a first conveying unit, in particular a pump, which is provided for conveying the liquid through the liquid supply line and/or the mixture through the discharge line and a mixing unit which is provided downstream of the opening in the discharge line, the mixing unit including at least one narrow place or being configured as narrow place of the discharge line.
45	HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING	US14851649	2015-09-11	US20160000102A1	2016-01-07	Craig Bennett; Nathan Carey; Jacob Israelachvili
A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
46	Method of preparing green milk powder	US13319503	2011-03-30	US09095153B2	2015-08-04	Xinyue Xu
The invention relates to a method for processing and preparing a green milk powder, comprising the following steps: a. pretreatment: cutting a plant from the position 2-5 cm away from the ground when the tender plant grows to 25-45 cm, washing by tap water to remove soil and impurities on the surface thereof, washing by fresh water after ozone bacteria-killing at room temperature, washing by deionized water, and crushing the tender plant; b. filtering: juicing the obtained crushed tender plant, filtering and taking juice; c. mixing: evenly mixing the juice with raw milk proportionally to prepare into homogenized liquid; d. concentrating: evaporating and concentrating the obtained homogenized liquid by an evaporator to prepare concentrated solution; and e. drying: drying the concentrated solution to prepare into green milk powder. The invention has simple process flow and the processing procedure does not damage thermo-sensitive substances such as vitamin C, chlorophyll, SOD and the like in tender plant.
47	DEVICE FOR DISCHARGING MILK AND METHOD FOR HEATING MILK	US14293412	2014-06-02	US20140272051A1	2014-09-18	Heinrich Kindler; Heinz Oberholzer; Heinz Vetterli
A device for discharging milk and/or milk froth, including a pump to convey milk from a container, a flow-heater, and an output for discharging milk, embodied cooperating with each other such that milk conveyed via the pump and heated via the flow-heater can be discharged from the output. At least one steam generator is provided cooperating with the flow-heater such that downstream in reference to the flow-heater and upstream in reference to the output, steam can be fed to the milk for an additional heating step. An air valve to create milk froth is provided, and the air valve is openable to introduce air upstream in reference to the flow-heater.
48	PRODUCT FOR THE UPPER GASTRIC SPHERE	US13814887	2011-08-09	US20130156739A1	2013-06-20	Ricardo Julian Weill; Céline Valentini
The invention concerns a product for the upper gastric sphere of humans. The product can address acidity in upper gastric sphere of humans. The product of the invention is typically to be administered orally, typically as food or food supplement. The product comprises a base product and several agents that provide benefits to the upper gastric sphere.
49	Method for Producing Sour Milk Products, Method for Treating Milk Therefor, Sour Milk Production Line, Device For Treating Milk for Said Line	US11659783	2005-08-08	US20080038405A1	2008-02-14	Viktor Marchenko; Alexandr Lutcenko; Valery Sotnikov
The present inventions belong to the milk industry and can be used for producing pasteurized whole or restored milk and sour milk products on their basis, with a long-term storage time and improved organoleptic characteristics. The inventions provide more careful sterilization of milk and elimination of secondary contamination of products during all production stages thereof. The inventions consist in the method for producing sour milk products consisting in carrying out a milk treatment process and subsequent operations in the presence of soluble in milk derivative of polyphosphoric acid of general formula HO—[PO3X]n—PO3X2, wherein X represents sodium, or potassium, or calcium, or magnesium, or hydrogen or ammonium ions, and 30≧n≧1 at a quantitative value thereof ranging from 0.4 to 0.7 g/l; the milk treatment is carried out with double pasteurization, bottling and packing are associated with hermetic sealing at a temperature of 68-72° C. up to the second pasteurization, ferment is applied into hermetically sealed milk at ultraviolet irradiation of applying ferment area and is followed by the final hermetic sealing of a package afterwards. The invention also consists in the method of milk treating when after the first pasteurization the milk is kept at a temperature 68-72° C. for not less than 15 minutes for a drinking milk, and not less than 5 minutes for sour milk products, bottling with hermetic sealing is carried out after this keeping at the said temperature, then hermetically sealed milk is cooled down to a temperature of 12-37° C. and kept at this temperature for not less than 30 minutes, the second pasteurization is carried out after the said keeping by heating the milk to a temperature 68-72° C. at a heating rate equal to or greater than 10° C./sec. The inventions also consist in the structural design of the line for realization of the method of production of sour milk products, in the structural design of the device for milk treating for realization of the method of milk treating.
50	Organic Ready-To-Feed Liquid Nutritional Formula Containing Select Carbohydrate Combinations	US11693031	2007-03-29	US20070281068A1	2007-12-06	Jeffrey M. Boff; Jennifer L. Kaiser
Disclosed are organic ready-to-feed liquid nutritional formulas, including infant formulas, comprising organic lipid, organic protein, and organic carbohydrate, wherein the organic carbohydrate is a blend containing at least one carbohydrate selected from organic maltodextrin, organic corn syrup solids, and organic corn syrup, and at least one carbohydrate selected from organic sucrose and organic lactose. The organic ready-to-feed liquid nutritional formulas provide improved physical appearance due to improved lighter, whiter color.
51	Organic powder nutritional formula containing select carbohydrate combinations	US11444001	2006-05-31	US20070281054A1	2007-12-06	Jeffrey M. Boff; Christine L. Clinger; Cynthia J. Black; Cathy S. Lamb
Disclosed are organic powder nutritional formulas, including infant formulas, comprising organic lipid, organic protein, and organic carbohydrate, wherein the organic carbohydrate is a blend containing at least one carbohydrate selected from organic maltodextrin, organic corn syrup solids, and organic corn syrup, and at least one carbohydrate selected from organic sucrose and organic lactose. The organic powder nutritional formulas provide improved physical appearance due to less granular residue and improved dispersibility.
52	Method for reducing aflatoxins in fodders, meats, milk and derivatives thereof and a composition suitable for said purpose	US10590255	2005-02-25	US20070166294A1	2007-07-19	Mogna Giovanni; Strozzi Paolo
The invention relates to a method for reducing drastically and/or eliminating aflatoxins in feeds, thus enabling to produce meat and milk free from aflatoxins, by using specific lactic bacteria eliminating the presence of molds from feeds for cattle nutrition and the subsequent aflatoxin contamination of meats, milk and dairy products; the invention also provides a composition suitable to said purpose.
53	Immunoglobulin-rich milk, production and use thereof	US09581189	2000-07-25	US06475547B1	2002-11-05	Ake Lignell; Johan Inborr
A method of producing immunoglobulin-rich milk, including colostrum, in mammalian mothers, is described. The method includes administration of an effective daily dosage of a preparation containing at least one type of xanthophylls, such as astaxanthin, to said mothers, e.g. cows. Immunoglobulin-rich milk, including colostrum, produced according to the method and immunoglobulin concentrates derived from such milk, including colostrum, are also disclosed. These products may be used as nutrient for mammals, and as raw material for diagnostics, human and veterinary medicines, dermatologic preparations and cosmetics industry.
54	Food product and method of making	US27165028	1928-04-20	US1824496A	1931-09-22	HENRY PARSONS CLINTON

55	Vorrichtung und Verfahren zum Herstellen von Milchschaum und/oder erwärmter Milch	EP12158249.8	2012-03-06	EP2636343A1	2013-09-11	Brönnimann, Markus; Affolter, Roland; Anderson, Mark
Die erfindungsgemässe Vorrichtung (1) zum Herstellen von Milchschaum und/oder erwärmter Milch umfasst eine Dampfzufuhrleitung (2) mit einer Dampfzufuhröffnung (3). Die Dampfzufuhrleitung (2) weist eine sich verengende erste Düse (4) auf zur Erzielung eines Saugeffekts zur Ansaugung von Milch an einer in der ersten Düse (4) angeordneten Saugöffnung (5). Weiter weist die Vorrichtung (1) eine Luftzufuhreinrichtung (8) zur Zufuhr von Luft in die Dampfzufuhrleitung (2) durch eine Luftzufuhröffnung (9) auf. Die Dampfzufuhrleitung (2) weist eine sich verengende zweite Düse (10) zur Erzielung eines Saugeffekts an der in der zweiten Düse (10) angeordneten Luftzufuhröffnung (9) auf. Die erste Düse (4) ist stromabwärts der zweiten Düse (10) bezogen auf die Dampfströmungsrichtung angeordnet.
56	MILK EMULSIFYING METHOD AND UNIT	EP11785097.4	2011-10-06	EP2627227A1	2013-08-21	MOSCONI, Claudio
A milk emulsifying method and unit, whereby a first flow of milk, fed along a first feed line (7) to an emulsifying chamber (5), draws a second flow of air from the outside along a second feed line (8) converging with the first feed line (7) upstream from the emulsifying chamber (5); the second flow being subjected to a repeat chopping operation, in which chopping is regulated in both frequency and duty cycle.
57	METHOD OF CO-FILLING A DAIRY PRODUCT AND CO-FILLED COMPOSITE DAIRY PRODUCT	EP09783570.6	2009-09-29	EP2352384A2	2011-08-10	SWERTVAEGHER, François; DELATTRE, Jean-Marie; MOREAU, Jean
The present invention concerns a method for producing a composite dairy product by co- filling viscous components and obtaining a spiral or spiral-like product aspect. Advantageously, the method does not require rotational movements of filling nozzles for obtaining the product aspect and thus provides a reduction in the overall complexity of the filling equipment. The composite dairy product comprises a container comprising at least one transparent portion, and wherein a viscous component is visible as a substantially discontinuous stretch on said transparent portion of the container.
58	Shelf-stable concentrated dairy liquids and methods of forming thereof	EP09252557.5	2009-11-05	EP2183976A3	2011-06-01	Kimmel, Jennifer Louise
A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value F_o of at least 5 and are also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during extended storage.
59	VERFAHREN ZUR HERSTELLUNG VON SAUERMILCHPRODUKTEN, VERFAHREN ZUR VERARBEITUNG DER MILCH DAFÜR, SAUERMILCHPRODUKTLINIE, VORRICHTUNG ZUR VERARBEITUNG DER MILCH FÜR BESAGTE LINIE	EP05781064.0	2005-08-08	EP1790231B1	2011-05-11	MARCHENKO, Viktor Vasilievich; SOTNIKOV, Valery Alexandrovich
The inventions relate to the milk industry and can be used for producing pasteurised whole or reconstituted milk and sour milk products which are based thereon, have a long-term storage time and exhibit improved organoleptic characteristics. Said invention makes it possible to carry out a more careful milk sterilisation and to exclude the recontamination of products during all production stages thereof. The sense of the invention lies in a method for producing sour milk products consisting in carrying out a milk treatment process and subsequent operations in the presence of a milk-soluble polyphosphoric acid derivative of general formula HO-[PO3X]n-PO3X2, wherein X represents sodium, or potassium, or calcium, or magnesium, or hydrogen or ammonium ions and 30≥n≥1 at a quantitative value thereof ranging from 0.4 to 0.7g/l. The milk treatment is carried out by double pasteurisation, filling and packing are associated with sealing at a temperature of 68-72 °C up to the second pasteurisation, a starter is inoculated into packed milk at ultraviolet irradiation of the starter inoculation area and is followed by the final sealing of a package. The inventive method for milk treating consists, after a first pasteurisation, in holding the milk at a temperature of 68-72 °C at least for 15 minutes for a drinking milk and at least 5 minutes for sour milk products, in dispensing the milk under vacuum after holding at the temperature of said holding, afterwards, in cooling the sealingly packed milk to a temperature of 12-37 °C and in holding at said temperature at least 30 minutes. The second pasteurisation is carried out after the holding by heating the milk to a temperature of 68-72 °C at a heating rate equal to or greater than 10 °C/sec. The structural design of a production line for carrying out the method for the production of sour milk products and a device for treating milk used for carrying out the milk treating method are also disclosed.
60	Method of Co-Filling a Dairy Product and Co-filled Composite Dairy Product	EP08166595.2	2008-10-14	EP2177109A2	2010-04-21	Moreau, Jean; Swertvagher, François; Delattre, Jean-Marie
The present invention concerns a method for producing a composite dairy product by co-filling viscous components and obtaining a spiral or spiral-like product aspect. Advantageously, the method does not require rotational movements of filling nozzles for obtaining the product aspect and thus provides a reduction in the overall complexity of the filling equipment. The composite dairy product comprises a container comprising at least one transparent portion, and wherein a viscous component is visible as a substantially discontinuous stretch on said transparent portion of the container.

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