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7579029 Process for incorporating whey proteins into foodstuffs  
The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally...
7469148 Radio communication terminal device and radio communication method for forming radio communication terminal network  
A radio communication terminal network with a tree structure is formed in such a way that a plurality of receiving side terminal devices on a downstream side of a source terminal device are...
7323204 Stabilization of fresh mozzarella cheese using fermented whey  
The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water...
7214319 Method of separating protein from animal milk  
The present invention refers to a method of separating casein from animal milk, especially, after defatting the animal milk as the pretreatment, the processing of the defatted milk aforesaid...
7083816 Modified whey, method for preparing same, use and bread-making product comprising modified whey  
The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the...
7084107 Methods for stabilizing liquid nutritional products and products so stabilized  
Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum.
6833350 Method for maintaining or improving the synthesis of mucins  
Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are...
6800307 Cooked sausage and method for making the same  
A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously...
6797810 Method for isolation and modification of proteins  
A method for modification and isolation of a protein is provided. The method includes the steps of providing a protein selected from the group consisting of whey and soy proteins; providing a...
6787168 Peptide product  
a peptide product is made by enzymatically hydrolyzing a protein, such as whey protein concentrate, in two stages. A fungal protease is used to hydrolyze the protein in each stage. The hydrolyzed...
6787158 Process for treatment of a lactic raw material  
A process is disclosed for extracting glycomacropeptide from a lactic raw material. This process includes the step of treating a lactic raw material containing glycomacropeptide in the presence of...
6649590 Method of producing fractions containing a high concentration of milk basic cystatin and decomposition products thereof  
A milk basic protein fraction is heated if necessary, the resulting precipitate is removed to recover the resulting supernatant, alcohol is added to this supernatant, a fraction containing a high...
6623781 Microfiltration of skim milk for cheese making and whey proteins  
Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to...
6623954 Process for removal of phosphorous from a dairy stream  
The invention relates to a method of removing phosphorous from sialyloligosaccharides isolated from a dairy stream using phytase.
6613364 Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof  
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising...
6558717 Method for the sequential precipitation of casein and calcium phosphate from a milk source  
A method for isolating casein and calcium phosphate as separate products from a milk source, comprising the steps of: a) contacting the milk source with carbon dioxide under pressure in order to...
6558716 Process for incorporating whey protein into cheese  
The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is...
6544567 Reduced fat yogurt preparation  
A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid...
6419974 Dairy products and method of preparation  
Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a...
6416796 Whey protein digestion products in cheese  
The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the...
6297042 Cheese making with bacteriophage resistant bacteria  
A method is provided for reducing or preventing bacteriophage attack on bacteria used in a cheese making process. The method includes (a) treating a blocker peptide precursor with a protease enzyme...
6261624 Thermal and PH stable protein thickening agent and method of making the same  
A dry protein product useful as a thickening agent and fat substitute is provided. The powder can be readily reconstituted at room temperature, or refrigerated conditions, and can be used in frozen...
6251443 Method for producing a savory flavor base  
The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal...
6251445 Method for producing enzyme-modified cheese flavorings  
The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic...
6242017 Stabilization of cooked meat compositions stabilized by nisin-containing whey and method of making  
The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy...
6210719 Yogurt flavor composition  
Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2...
6136351 Stabilization of fermented dairy compositions using whey from nisin-producing cultures  
This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The...
6113954 Stabilization of mayonnaise spreads using whey from nisin-producing cultures  
The present invention provides a stabilized mayonnaise spread that includes nisin-containing whey. According to the invention, the growth of a contaminating microorganism in the mayonnaise...
6110509 Stabilization of cream cheese compositions using nisin-producing cultures  
The present invention provides a stabilized cream cheese composition comprising a product of a nisin-producing fermentation. The product may be a cream cheese fermentation mix fermented with a...
6096870 Sequential separation of whey  
The present invention is related to the separation of whey proteins, particularly the sequential separation of whey proteins into separate fractions through the use of chromatography. The present...
6051271 Proteinaceous microparticles and production thereof  
Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the...
5952207 Process of producing whey produced as a by-product of cheese manufacture  
A process of treating whey produced as a by-product of cheese manufacture is disclosed. The process eliminates the contaminating effects of proteins including albumin and globulins within the whey....
5948452 Process for producing low pH by-products from waste products of cheese production  
A process for producing pampered whey protein. The pH of whey protein is carefully controlled and maintained substantially constant during processing to produce a protein resistance to...
5932259 Bone reinforcing agent and foods and drinks product containing the same  
A bone reinforcing agent comprising a basic protein fraction or a basic peptide fraction derived from milk as an effective component is described. The basic protein fraction is obtained by passing...
5916608 Dairy based spread and process of making  
Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a...
5914240 Method and test kits for detection of bacteriophage  
A method for detection, identification and/or quantification of bacteriophage of bacterial host specificity for bacterial genus, species or serotype, based upon the occurrence of release of cell...
5912040 Process of making a dairy permeate-based beverage  
Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to...
5907031 Milk whey protein-containing powder and process food obtained by using the same  
A process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing...
5882705 Micellar whey protein, solution thereof, powder thereof, and foods utilizing same  
Micellar whey protein obtained by the heat treatment of whey protein having undergone limited hydrolysis by a proteolytic enzyme and containing whey protein molecules having a micellar structure...
5869444 Osmotic agents for peritoneal dialysis  
This invention relates to a peritoneal dialysis solution which comprises as an osmotically active agent an osmotically effective amount of a mixture of peptides, the mixture consisting...
5834042 Method for isolating whey proteins  
The invention relates to a method for isolating proteins from whey, wherein the whey or a concentrate thereof, a reagent which forms sulfite ions, and an oxidative compound are contacted in order...
5811289 Process and apparatus for effecting a biological aerobic pretreatment of dairy industry effluent  
This aerobic waste pretreatment process comprises inoculating a milk industry effluent with a mixture of bacteria and yeasts both classes of microorganisms capable of living and growing in...
5783237 Recycling salt solution in food processing and apparatus therefor  
A process is provided for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) passing said salty effluent, optionally after removing any...
5759598 Fermented food product for animals  
A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and...
5756680 Sequential separation of whey proteins and formulations thereof  
A method is disclosed for the sequential separation of whey proteins using radial-flow chromatography. Different buffer systems adjusted to suitable pH and ionic strength are utilized in the...
5750183 Process for producing proteinaceous microparticles  
A process for producing proteinaceous microparticles by lowering a pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials,...
5744179 Low-phosphorus whey protein, manufacturing method thereof, low-phosphorus purified whey hydrolysate and manufacturing method thereof  
A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus...
5714182 Whey protein and casein co-precipitate for texturizing dairy products  
A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a...
5691165 Method for production of a whey protein hydrolyzate  
A well tasting and organoleptically acceptable whey protein hydrolyzate is produced in high yield by a method using a combination of non-pH-stat hydrolysis and ultrafiltration. Preferably, the...
5656309 Methods for producing a stable fat suspension feed supplement  
There is disclosed a stable animal feed supplement suspension which is prepared by forming a stable liquid gel in concentrated food industry by-products such as by-products of the dairy industry,...
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