| 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 | JPS498862B1 - | JP98966 | 1966-01-10 | JPS498862B1 | 1974-02-28 | |
| 62 | Method of making probiotic dairy products with date syrup additive | US14583563 | 2014-12-26 | US09980501B2 | 2018-05-29 | Salah Mohammed Aleid; Fahad Mohammed Al-Jasass; Ahmed Alaa El Din El-Neshwy |
| The probiotic dairy products with date syrup additives include probiotic yogurts made from both fresh and dried milk, as well as probiotic soft cream cheese. With the addition of date syrup, the probiotic dairy products have increased storage lifetimes, improved textures and tastes, and greater concentrations of probiotic bacterial cultures. The date syrup has a concentration of 5-20 vol %. Optimal results are found for a date syrup concentration of 15 vol %. | ||||||
| 63 | Machines for the preparation of beverage and liquid food products | US14736141 | 2015-06-10 | US09763538B2 | 2017-09-19 | Andrew Bentley |
| The present application relates to improvements in machines for the preparation of beverage and food products, and in particular to such a machine which utilizes a compressed tablet of food or beverage product, which is inserted into the brew chamber of the machine, into which a liquid is directed to break up or dissolve the tablet. The machine for preparing a beverage or food product from a compressed disc of at least one ingredient includes a sealable brew chamber, and said brew chamber includes means for mounting the disc so that it is able to spin freely around a central axis. The brew chamber further includes an at least one nozzle having an outlet in the brew chamber located to direct a jet of liquid at a peripheral edge of the disc mounted in the brew chamber. | ||||||
| 64 | MACHINES FOR THE PREPARATION OF BEVERAGE AND LIQUID FOOD PRODUCTS | US14736141 | 2015-06-10 | US20160058239A1 | 2016-03-03 | Andrew Bentley |
| The present disclosure relates to improvements in machines for the preparation of beverage and food products, and in particular to such a machine which utilizes a compressed tablet of food or beverage product, which is inserted into the brew chamber of the machine, into which a liquid is directed to break up or dissolve the tablet. The machine for preparing a beverage or food product from a compressed disc of at least one ingredient comprises a sealable brew chamber, and said brew chamber comprises means for mounting the disc so that it is able to spin freely around a central axis. The brew chamber further comprises and at least one nozzle having an outlet in the brew chamber located to direct a jet of liquid at a peripheral edge of the disc mounted in the brew chamber. | ||||||
| 65 | PROCESS AND ASSEMBLY FOR RECOMBINING A FOOD PRODUCT | US14768700 | 2014-02-17 | US20160000103A1 | 2016-01-07 | Svend Erik OESTENGAARD |
| A process and an assembly for recombining a liquid food product are provided. The process comprises providing a slurry of food solids, the slurry being prepared by mixing food powder with water, blending the slurry by in-line injection of water, and heat treating the recombined liquid food product. The blending step and heat treatment step may be continuous. | ||||||
| 66 | System and a method for controlling a centrifuge for the production of a skimmed milk product | US10484029 | 2002-07-02 | US07217234B2 | 2007-05-15 | Karl-Heinz Zettier |
| The present disclosure includes a method of controlling a centrifuge for the centrifugal production of a milk product. The steps include taking a milk sample at an outlet of the centrifuge from a liquid phase, adding a substance to the milk sample that increases light transmittance of the milk sample, determining the light transmittance of the milk sample by transilluminating the milk sample using a light source and measuring light intensity via a photo cell, determining the fat content from a measurement of the light transmittance, and controlling the centrifuge as a function of the determination of the fat content. The present disclosure also includes a system for controlling the centrifuge. | ||||||
| 67 | Apparatus and method for milk preparation from milk powder | US10512089 | 2003-05-09 | US20050173015A1 | 2005-08-11 | Charnjit Dhaliwal |
| Formula milk preparation apparatus 10 comprises a support structure 12, and first and second containers 14 and 16 supported by the support structure 12. The first container 14 is adapted to hold a liquid, and the second container 16 is adapted to hold powdered formula milk. Means (24) for regulating the temperature of the contents of the first container 14 is provided, as is means (26,32) for dispensing an amount of content of the first and second containers 14 and 16. Means (56) for mixing together the contents dispensed from the first and second containers, and means for cooling the contents dispensed from the first and second containers to a temperature suitable for consumption are also provided. A method of using the apparatus is also provided. | ||||||
| 68 | Method for producing sterile, stable milk | US09709419 | 2000-11-13 | US06372276B1 | 2002-04-16 | Anders Lindquist |
| This invention is a method of producing a stable, sterile milk fraction comprising filtering a portion of raw milk, sterilizing the filter permeate at a temperature of from about 78° C. to about 121° C., stabilizing the sterile permeate at a temperature of from about 50° C. to about 121° C., and deactivating enzymes at a temperature of from about 50° C. to about 78° C. The stable, sterile milk fraction and milk products made therefrom have an improved flavor and a shelf life of at least about one month, preferably at least about three months, under ambient conditions. The sterile, stable milk fraction is free of heat resistant bacteria; is free of, or has a reduced number of, thermoduric bacteria; and has a reduced number of heat sensitive bacteria as compared to the raw milk portion. | ||||||
| 69 | Method and plant for producing a sterile milk product | US09883247 | 2001-06-19 | US20020012732A1 | 2002-01-31 | Anders Lindquist |
| A method and a plant for producing a sterile milk product is provided wherein most of the raw milk entering the process stream is transformed into usable milk product. The process includes separating the raw milk into a skim milk portion and a cream portion, filtering the milk portion to form a first permeate and a first retentate, heat treating the first permeate, filtering the first retentate to form a second permeate and combining the second permeate with one or more of the raw milk, the milk portion or the cream portion. The second filter can an effective pore size which is the same as or greater than that of the first filter. The cream portion can be standardized and heat treated, then remixed with the first permeate either before or after heat treatment of the first permeate to form a standardized milk product. The standardized milk product can then be homogenized and packaged in aseptic containers. The process can result in high yields wherein at least 95 percent (e.g., 99.8% or more) of the skim milk portion can be converted into a usable milk product. | ||||||
| 70 | Method for continuous production of milk with a predetermined fat content | US545618 | 1995-01-16 | US5928702A | 1999-07-27 | Magnus Lidman; Guido Marzotto |
| Continuous production of milk with a predetermined fat content wherein whole milk is divided into a cream fraction and a skim milk fraction in a centrifugal separator. A part of the cream fraction is remixed into the skim milk fraction in order to obtain a mixed fraction of milk with desired fat content. The whole flow of cream fraction which has been obtained from an outlet from the centrifugal separator is remixed with a flow of skim milk fraction from a second outlet from the centrifugal separator by way of a valve in the outlet for cream fraction during a certain period. During a second intermediate period the whole flow of cream fraction is discharged by the valve for separate collection. The periods mentioned above are so short that the fat content and the flow per time unit of the mixed fraction may be regarded as homogenous. | ||||||
| 71 | Process and system for regulating the fat content of milk and cream | US495529 | 1995-07-10 | US5591469A | 1997-01-07 | Karl-Heinz Zettier |
| A process and system for controlling fat content in standardized milk and standardized cream. Whole milk is separated in a centrifuge into high-fat cream and low-fat milk. The high-fat cream leaving the centrifuge and the non-fat milk leaving the centrifuge are controlled to maintain the compositions of each constant. A portion of the high-fat cream is added to a portion of the non-fat milk to produce standardized milk and a portion of the non-fat milk is added to a portion of the high-fat cream to produce standardized cream. The fat content of the standardized cream is regulated by controlling the amount of the non-fat milk added to the high-fat cream. | ||||||
| 72 | Method of and equipment for controlling the content of fat in milk | US977334 | 1992-11-17 | US5260079A | 1993-11-09 | Karl-Heinz Zettier; Werner Hanschmann; Wolfgang Wieking |
| A method of and equipment for controlling the content of fat in milk. Whole milk is separated into skim milk. Some of the cream is returned to the skim milk to create a standardized milk. The standardized milk is employed to derive a parameter that dictates how much cream is to be added. The fat contents detected in the standardized milk are exploited to vary the amount of added cream. The density of the skim milk is measured at intervals and the results are stored. The density of the standardized milk is measured and more or less cream is added until a prescribed difference between the skim milk and the standardized milk, corresponding to the desired fat content in the standardized milk, is obtained. The density of the skim milk and that of the standardized milk are measured in the same sensor. The result of each measurement of the density of the skim milk is compared with the stored result. When there is a discrepancy between the two results, the most recently measured result is stored instead of the previously stored result. How much cream is added is controlled in accordance with a density difference that varies with the discrepancy. | ||||||
| 73 | Method and apparatus for controlling composition of milk | US698782 | 1976-06-22 | US4145450A | 1979-03-20 | William C. Winder; Richard J. Wagner |
| A method and apparatus for continuously monitoring and controlling the composition of a stream of milk is disclosed. A portion of the continuous stream of milk is heated and coupled to a vacuum degasser where the gas in the milk is removed. A portion of the milk is then heated to 45.degree. C. and conveyed to a sound velocity test cell. A second portion of the milk is heated to 65.degree. C. and conveyed to a second sound velocity test cell. The rate at which a sound pulse traverses the milk in each of the cells is determined by determining the frequency with which the pulses traverse the milk in each of the test cells. The resulting frequency is proportional to the velocity of sound through the milk. The frequency values are coupled to a computer wherein two simultaneous linear equations are solved to arrive at the percent fat and the percent solids-not-fat in the milk. In the preferred embodiment, the butterfat level in the milk is controlled by controlling the quantity of cream added to skim milk in accordance with the output of the computer. The solids-not-fat level in the milk is also controlled by controlling the quantity of skim milk concentrate added to skim milk in accordance with the output of the computer. | ||||||
| 74 | Apparatus for continuously controlling butterfat content of reconstituted milk | US731467 | 1976-10-12 | US4144804A | 1979-03-20 | Michael G. O'Keefe; Richard Oberrieth |
| In a milk processing system wherein heat treated milk is initially separated into high-fat and low-fat milk and subsequently reconstituted by adding a selected proportion of high-fat milk to the low-fat milk, control means are provided for automatically controlling the proportion of high-fat milk mixed with the low-fat milk to provide a milk blend of standardized butterfat content which is then homogenized. The control means includes a photoelectric monitoring system for continuously measuring the butterfat content of a sample of the homogenized milk as the latter flows continuously through the processing system under pressure of the homogenizer in the system. The butterfat content measurement is converted to digital signals which are compared to a pre-set digital signal corresponding to a desired butterfat content level to produce a digital corrective signal which controls a digital valve regulating the proportion of high-fat milk blended with the low-fat milk in the processing system. Means are also provided for calibrating the control means at selected intervals to adjust the pre-set digital signal therein to correspond precisely to the desired butterfat content level. | ||||||
| 75 | Method and apparatus for regulating the fat content of milk | US699859 | 1976-06-25 | US4075355A | 1978-02-21 | Tibor Pato |
| A method and apparatus for regulating the fat content of milk, including that of cream, by separating whole milk into skim milk and cream, mixing part of the cream with the skim milk, determining the respective densities of the skim milk and of the mixture, and controlling the mixture ratio as a function of the difference between these densities by means of an electronic control unit connected to a dosing pump. The fat content of cream may also be regulated by using a pressure control valve, and the fat content of milk intended for cheese production may be regulated in proportion to the nonfat solids content. | ||||||
| 76 | Apparatus for the continuous production of standardized milk | US678589 | 1976-04-20 | US4074622A | 1978-02-21 | Heinrich Niemeyer |
| Continuous production of standardized milk is carried out with a method and apparatus wherein milk is separated into cream and skimmilk, an amount of cream is remixed with skimmilk to produce standardized milk, the standardized milk is continuously tested for fat content, the amount of cream remixed with the skimmilk is automatically regulated in accordance with the fat content of the standardized milk and standardized milk and separated cream are recycled to milk being separated if fat content of the standardized milk is not within prescribed limits. | ||||||
| 77 | Cheese manufacture with acidified powdered milk | US711605 | 1976-08-04 | US4066791A | 1978-01-03 | Edgar A. Corbin, Jr. |
| Sufficient powdered milk and food grade acid are mixed together to obtain an acidified powdered milk mixture which can be reconstituted with water or milk to obtain an acidified reconstituted milk having a pH of from about 4.95 to about 5.3. The mixture may be produced with solid or liquid food grade acids. Acidified reconstituted milk prepared from the mixture does not contain precipitated casein, is not denatured and is suitable for use in cheesemaking. | ||||||
| 78 | Production of milk with predetermined fat content | US470864 | 1974-05-17 | US3983257A | 1976-09-28 | Rolf Malmberg; Lars Gustav Olenfalk |
| Milk to be standardized is fed continuously to a centrifugal separator which discharges separate flows of skim milk and cream; and the density of the separated cream is maintained substantially constant by continuously measuring such density and using these density measurements to control one of the separate flows. Pipelines leading from these separate flows to a mixing zone are provided with meters for measuring the flow rates of the skim milk and cream, respectively; and a quotient controller operatively connected to the flow meters controls the flow through one of the pipelines to maintain the quotient of the respective flow rates substantially constant. | ||||||
| 79 | Continuous separating and standardizing of milk | US28249772 | 1972-08-21 | US3829584A | 1974-08-13 | SEIBERLING D |
| A continuous on-stream milk standardizing and blending system. Whole milk having a known fat content is introduced into a centrifugal separator for separating the milk into its skim and cream components; the milk entering the separator through a conduit having a flow meter positioned therein for providing a digital output signal corresponding to the flow rate therethrough. A digital control unit compares the input signal from the milk flow meter with an input signal received from a similar flow meter positioned in the cream conduit downstream from an air-operated throttling valve; the control unit providing a control signal which regulates the setting of the throttling valve. This setting controls the flow rate of cream through the cream conduit and, thus, establishes the fat test of the cream based on the known fat test of the whole milk. A portion of the cream is then recombined with the skim component in an amount controlled by the digital control unit so as to provide a standardized milk product of the desired fat content (e.g. 3.5% milk). Various additional additives (e.g. condensed skim milk) can also be blended with the standardized milk product.
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| 80 | Method of standardizing cream | US65342146 | 1946-03-09 | US2567898A | 1951-09-11 | HILDING STAAFF PER |
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