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8043639 |
Process for producing whey protein-enriched fermented milk of agitated type
Mixing milk with a reaction product, which is prepared by dissolving at a high concentration highly pure milk whey protein having been separated from cow's milk, etc. and concentrated and then...
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7977066 |
Method for preparing tryptophan rich peptides
Described is a method for selectively isolating tryptophan containing peptides from an aqueous peptide mixture, including the steps of controlling the pH of the aqueous peptide mixture to 4.0-6.0,...
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7943739 |
Methods for separating casein from soluble proteins in a composition
A method for precipitating casein from a suspension comprising milk is disclosed. The method includes the following steps: adding a phosphate solution to a suspension; mixing the phosphate solution...
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7897186 |
Modified whey protein compositions having improved foaming properties
Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein...
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7858137 |
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...
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7851176 |
Lipolytic enzyme variants
The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a...
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7842325 |
Method of making high solids, high protein dairy-based food
The present invention provides a process for producing a high solids/high protein dairy product wherein an MPC is first mixed with molten fat to produce a mixture of protein particles coated in fat...
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7776332 |
Composition comprising casein protein and whey protein
A composition for an infant formula which includes casein protein and whey protein; a method of producing the composition; use of the composition in the manufacture of a medicament or nutritional...
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7687095 |
High moisture, low fat cream cheese with maintained product quality and method for making same
The present invention relates to methods for providing a high moisture low fat cream cheese product with high whey protein content that has a texture similar to normal cream cheese. More...
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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...
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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...
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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...
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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.
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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.
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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....
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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