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1. 发明申请

US20230000099A1 PROCESS FOR PASTEURISING CHEESE 有权
公开(公告)号：US20230000099A1
公开(公告)日：2023-01-05
申请号：US17782097
申请日：2020-12-17
申请人： Food Mechanique Australia Pty Limited
发明人： Stanley KILROY
IPC分类号： A23C19/097 , A23C19/072 , A23C19/093
摘要： This invention relates to methods of pasteurising cheese in the presence of a hydrated hydrocolloid to produce a pasteurised cheese emulsion in a substantially homogeneous form with negligible amounts of additives. Cheese products prepared from such emulsified cheese are also disclosed. Use of the resulting pasteurised cheese emulsion as an emulsifying agent is also described.

2. 发明申请

US20220071223A1 Puffed Cheese Product and Method 有权
公开(公告)号：US20220071223A1
公开(公告)日：2022-03-10
申请号：US17325201
申请日：2021-05-19
申请人： Glanbia Nutritionals Ltd.
发明人： Emily Stout , Maren Clark Long
IPC分类号： A23C19/09 , A23P30/36 , A23C19/086 , A23C19/068 , A23C19/097
摘要： Disclosed is a method for producing crispy, puffed cheese snacks made entirely of, or primarily of, cheese. The method uses a sequential process to produce cheese snacks with excellent taste, smoother surface and mouthfeel, delicate crunch, and minimal breakage during packaging and shipping. The method can also be used to produce cheese powders.

3. 发明授权

US11197485B2 Method to inhibit storage browning in cheese 有权
公开(公告)号：US11197485B2
公开(公告)日：2021-12-14
申请号：US13800068
申请日：2013-03-13
申请人： Wisconsin Alumni Research Foundation
发明人： Scott A. Rankin
IPC分类号： A23C19/10 , A23C19/097 , A23C19/068
摘要： Described is a method to inhibit browning in aged cheeses and the resulting aged cheese. The method includes the step of adding to a fresh cheese during its manufacture an amount of a reducing agent, wherein the amount of added reducing agent is effective to inhibit methylglyoxal-mediated browning of the cheese as it ages.

4. 发明授权

US10952451B2 System and method for producing a non-dairy cheese product 有权
公开(公告)号：US10952451B2
公开(公告)日：2021-03-23
申请号：US15484375
申请日：2017-04-11
申请人： WhiteWave Services, Inc.
发明人： Xiaoyu Min , Joshua James Smith , Wendy Kay Behr , Jennifer Lynn Aleshire
IPC分类号： A23C20/02 , A23C19/097 , A01J99/00
摘要： A method of producing a non-dairy cheese includes fermenting non-dairy milk with lactic acid bacteria and mixing the fermented non-dairy milk with dry ingredients. The dry ingredients include one or more gums and one or more starches. The method further includes heating the fermented non-dairy milk and dry ingredients to 180 degrees and mixing oil into the fermented non-dairy milk in an in-line high shear mixer creating an oil/non-dairy milk mixture. The method further includes circulating the oil/non-dairy milk mixture through the inline high shear mixer until the droplet size of the oil in the non-dairy milk is 15 micrometers or less, removing air from the oil/non-dairy milk mixture, and packaging the oil/non-dairy milk mixture to yield a non-dairy cheese product.

5. 发明申请

US20210007368A1 PROCESS FOR USING THERMAL TREATMENT TO MODIFY AND CONTROL THE MELT PROPERTIES OF NATURAL CHEESE 有权
公开(公告)号：US20210007368A1
公开(公告)日：2021-01-14
申请号：US16948642
申请日：2020-09-25
申请人： HILMAR CHEESE COMPANY
发明人： JEREMY MCLEOD , GABRIELLE ALYSS GUNTER , MYKOLA SHYNKARYK
IPC分类号： A23C19/08 , A23C19/09 , A23C19/068 , A23C19/097
摘要： Heating the natural cheese to cause at least one of modification of the structural chemistry of the proteins, completely or partially denaturing proteins, and inactivating proteolytic enzymes, lipolytic enzymes, and microbial organisms within the cheese allows for the cheese to be fried or grilled while maintaining its consistency and shape, baked as Juustoleipa; heated and mechanically processed as in cooking-stretching process used for mozzarella. The method produces cheese with various structural and melting properties using a single recipe and manufacturing facility.

6. 发明申请

US20180160695A1 USE OF ICE STRUCTURING PROTEIN AFP19 EXPRESSED IN FILAMENTOUS FUNGAL STRAINS FOR PREPARING FOOD 审中-公开
公开(公告)号：US20180160695A1
公开(公告)日：2018-06-14
申请号：US15578342
申请日：2016-06-01
申请人： DSM IP ASSETS B.V.
发明人： Petrus Jacobus Theodorus DEKKER , Jeroen Adrianus Johannes NOOIJENS
IPC分类号： A23C13/08 , C12N9/62 , C12N15/81 , C07K14/39 , A23C13/12 , A23C19/068 , A23C19/072 , A23C19/097 , A23L3/365 , A23L3/375 , A23J1/18
CPC分类号： A23C13/085 , A23C13/12 , A23C19/06 , A23C19/0684 , A23C19/072 , A23C19/0976 , A23C2210/30 , A23J1/008 , A23J1/18 , A23L3/365 , A23L3/37 , A23L3/375 , C07K14/37 , C07K14/39 , C12N9/62 , C12N15/815
摘要： The present invention relates to a food product which food product is frozen and thawed before consumption as well as to methods for preparing such a food product. The invention further describes production of an ice structuring protein (ISP) in high amounts.

7. 发明申请

US20170332653A1 PROCESS OF MANUFACTURING MILK CURD AND CHEESE BY DIRECT CHEMICAL ACIDIFICATION 审中-公开
公开(公告)号：US20170332653A1
公开(公告)日：2017-11-23
申请号：US15524215
申请日：2015-11-06
申请人： Universidad Nacional de Colombia
发明人： Fernando ARENAS GIL , José Víctor HIGUERA MARIN
IPC分类号： A23C19/045 , A23C19/064 , A23C19/05 , A23C19/068 , A23C19/097 , A23C19/076
CPC分类号： A23C19/0455 , A23C19/052 , A23C19/064 , A23C19/0684 , A23C19/0688 , A23C19/076 , A23C19/0973
摘要： A fast and efficient process to manufacture milk curd by direct chemical acidification with acid. The process comprises the steps of heating the milk to a temperature sufficient to pasteurize the milk, cooling the milk, coagulating the milk with the addition of an acid, and incubating the milk and acid mixture for a set period of time. The resulting curd may be employed in the manufacture of different varieties of cheese to which it is subjected to additional steps of salting, molding and/or pressing.

8. 发明授权

US09693579B2 Method for eliminating bacteria from food 有权
公开(公告)号：US09693579B2
公开(公告)日：2017-07-04
申请号：US15189463
申请日：2016-06-22
申请人： Lex Camany
发明人： Lex Camany
IPC分类号： C02F1/46 , A23L3/32 , A23B4/015 , A23C3/00 , A23C19/097
CPC分类号： A23L3/325 , A23B4/015 , A23C3/00 , A23C19/097
摘要： The present invention discloses a method to eliminate gram negative bacterial pathogens from food or produce. This method includes the steps of exposing produce or food to an electrically conductive medium having an anode and a cathode; inserting the anode of the electrically conductive medium into a water flume; connecting the cathode of the electrically conductive medium to a conveyor belt to convey the produce or food through the water flume for increasing the negative electrostatic charge on the surface of the pathogen cells selected to cause cell lysis; and attaching one or more misters to the roof of a water chamber to disperse the water in the water chamber. When DC current is applied to any pathogen cell that is gram negative, it overrides the internal governing electrostatic charge controlling the pathogen cell causing cell lysis. This is the “Achilles heel” of gram negative bacteria pathogen cells.

9. 发明申请

US20140311098A1 PROCESS FOR INCREASING THE SHELF LIFE OF A FOOD OR AGRICULTURAL PRODUCT 审中-公开
标题翻译：增加粮食或农业产品的寿命的过程
公开(公告)号：US20140311098A1
公开(公告)日：2014-10-23
申请号：US14241220
申请日：2012-09-05
申请人： Corstiaan Johannes Hooft , Baukje Folkertsma , Alexander Antonius Marie Stroeks
发明人： Corstiaan Johannes Hooft , Baukje Folkertsma , Alexander Antonius Marie Stroeks
IPC分类号： A23C19/097 , B65B25/00
CPC分类号： A23C19/097 , B65B25/001 , B65D81/24 , B65D85/26
摘要： The present invention relates to packaging material and its use in the shelf-life extension and quality improvement of products.
摘要翻译：本发明涉及包装材料及其在保质期延伸和产品质量改进中的用途。

10. 发明申请

US20120219664A1 CREAM CHEESE - TYPE COMPOSITIONS 审中-公开
标题翻译：乳木果 - 类型组合物
公开(公告)号：US20120219664A1
公开(公告)日：2012-08-30
申请号：US13341563
申请日：2011-12-30
申请人： Jon R. Gutknecht , John B. Ovitt
发明人： Jon R. Gutknecht , John B. Ovitt
IPC分类号： A23C19/076 , A23C19/097
CPC分类号： A23C19/0455 , A23C19/055
摘要： Process: providing concentrated milk composition including milk protein; providing plant fat composition including plant fat; combining first amount of concentrated milk composition together with second amount of plant fat composition, forming concentrated milk-plant fat composition having initial pH and having concentration by weight of water being within range of between about 49%-57%; combining concentrated milk-plant fat composition together with amount of edible acid, and directly setting by adjusting initial pH to reduced pH being within range of between about 4.9-4.5, forming direct-set milk-plant fat product; and combining first amount of direct-set milk-plant fat product together with second amount of cultured cream cheese-type product, forming cream cheese-type composition. Process also includes providing concentrated milk composition and plant fat composition respectively at first and second temperatures being at least about 20° F. above melting points of respective compositions.
摘要翻译：方法：提供浓缩乳组合物，包括乳蛋白; 提供植物脂肪组成，包括植物脂肪; 将第一量的浓缩乳组合物与第二量的植物脂肪组合物组合，形成具有初始pH并且水重量浓度在约49％-57％范围内的浓缩乳 - 植物脂肪组合物; 将浓缩的乳 - 植物脂肪组合物与食用酸的含量相结合，并通过调节初始pH直至pH降低至约4.9-4.5的范围内，形成直接定型的乳 - 植物脂肪产品; 并将第一量的直接奶粉脂肪产品与第二量的培养的奶油干酪型产品组合，形成奶油干酪型组合物。方法还包括在第一和第二温度下分别提供浓缩乳组合物和植物脂肪组合物，其在相应组合物的熔点以上至少约20°F。

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