Matches 201 - 250 out of 326 < 1 2 3 4 5 6 7 >
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4944952 Method for producing processed milk containing galactooligosaccharide  
A method for producing a processed milk containing galactooligosaccharide. An animal milk is treated with a β-galactosidase derived from Streptococcus thermophilus or Lactobacillus bulgaricus so...
4938973 Process for producing fermented milk products  
Fermented milk products, such as yoghurt and buttermilk, are produced by fermentation of a suitable raw material, such as milk, with different microorganism species, in such a way that...
4929546 Test set and a process for the determination of antibiotics in milk and a novel streptococcus thermophilus strain to be used therein  
A test set comprising a purified culture of Streptococcus thermophilus T101 concentrate and a water-based protective agent in dilution ratio of about 4 to 5×10 -2 . The test set may also...
4925680 Process for enzymatic production of bifidogenic infant and dietetic foods  
The present invention relates to a process for the production of liquid and powdered bifidogenic infant and dietetic foods which are reduced in their antigenicity. The process according to the...
4919943 Pasta filata-type cheese process  
A pasta filata-type cheese is made by combining casein having a desired level of calcium bound thereto, soluble proteins modified to render them less reactive with casein and other cheese...
4913913 Method of preparation of bifidobacteria-containing fermented milk  
Lactic acid bacteria Lactobacillus casei C-2254 (FERM P-9109; FERM BP-1723) and Bifidobacterium longum are cultivated in mixture or are mixed after being separately cultivated, and thus a...
4902517 Processes for producing milk-derived alcoholic beverages  
Milk-derived alcoholic beverages of fine flavor can be obtained by carrying out alcoholic fermentation under a sufficiently high osmotic pressure. In addition, products having fruit-juice flavor...
4898739 Process for preparing "non-bitter" enzyme modified cheese flavoring material and spray dried product  
A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this...
4873229 Galacto-oligosaccharide containing feed  
A stock feed containing a specific amount of galacto-oligosaccharides, the stock feed being effective in the prevention of scours/loose passage of livestocks and thus in the increase of their weight.
4867990 Food and beverages containing lactate monooxygenase  
Foods or beverages in which lactate monooxygenase is incorporated so as to prevent oxygen-caused deterioration of their quality by allowing oxygen to be eliminated from said foods or beverages...
4853232 Non-bitter enzyme modified cheese flavoring material and spray dried product  
A non-bitter enzyme modified cheese flavoring composition made by effecting proteolysis in warmed hard cheese with high levels of a purified microbial coagulase enzyme. In the paste form, this...
4853246 Sweetened high protein milk product and process for producing same  
The present invention is a process to produce a high protein, sweetened, low fat, reduced lactose dairy product not requiring refrigeration. The process includes the following steps: providing milk...
4851243 Calcium fortified aseptically packaged milk  
This invention relates to a process for producing shelf-stable aseptically packaged calcium-fortified milk. The aseptically packaged fortified milk is not only characterized by minimal settling of...
4847096 Process for treating whey proteins, and product obtained  
To facilitate the separation off of fat from whey protein concentrates and simultaneously avoid protein losses, and obtain a whey protein concentrate having improved taste and storage stability a...
4828847 Hydrolyzed casein preparation  
A process for providing yield enhancement of canned tuna fish. A dry storage hydrolyzed caseinate product is firstly produced by firstly providing acid precipitated casein. The acid precipitated...
4816398 Casein phosphopeptide composition  
A casein phosphopeptide composition is prepared containing less than 4% phenylalanine, tyrosine and tryptophan, greater than 8% and less than 20% serine, a ratio of Ca+Mg+P/N T greater than 0.2,...
4810508 Process for obtaining foods free of Listeria bacteria  
A process for the preparation of foods of animal origin wherein efficacious quantities of lysozyme or its non-toxic salts--and optionally of synergic agents or adjuvant--are added to said foods to...
4790994 Method for inhibiting psychrotrophic bacteria in cream or milk based products using a pediococcus  
A method for inhibiting psychrotrophic bacteria in milk products such as Cottage cheese, particularly cream dressed Cottage cheese, using a Pediococcus is disclosed. The inhibition is produced by...
4745063 Method for separating rennet components  
Substantially pure chymosin is separated from rennet extracts by contacting a liquid extract with an anionic exchange medium, preferably a diethylaminoethyl (DEAE) cellulose resin packed in a...
4675194 Sonic process for converting proteinaceous raw materials in situ into semi-solid food products  
A continuous steady state flow process for converting proteinaceous materials by reacting the proteinaceous materials with coagulants or other precipitants in situ. Streams of proteinaceous...
4632905 Microbial sulfhydryl oxidase  
A sulfhydryl oxidase from Aspergillus sojae, having a unit activity of about 2000 units per gm of protein enzyme preparation and essentially free from interfering activities.
4615978 Bacterial growth medium and method of use  
An improved powdered bacterial growth medium composition adapted to be admixed with water is described. The powdered growth medium includes an alkaline earth metal cation in a compound A admixed...
4600588 Milk protein hydrolysate and process of preparation  
A milk protein hydrolysate is prepared from acid precipitated casein by treating the casein with either a Milezyme AFP enzyme or Neutrase enzyme in the presence of an alkali such as sodium or...
4590077 Powdered composition for making acidified milk products  
An acidified milk product such as yogurt is prepared by mixing a powdered dry mix composition with milk or water. The composition for mixing with milk contains an acidogen and a mild acidic buffer....
4588594 Process for preparing improved quality cheeses and product produced  
A process for improving the cheese capacity of milk used in the preparation of soft paste cheeses intended to be ripened comprising adding during the course of the preparation of the soft paste...
4588593 Process for preparing cheese and product produced  
A process for improving the cheese capacity of milk used in the preparation of uncooked or half-cooked pressed paste cheeses comprising adding to the milk during the course of the preparation of...
4585738 Immobilized enzyme systems  
Immobilized enzyme systems which contain a tea polyphenol-enzyme adduct and the methods for preparing and using such immobilized enzyme systems.
RE32079 Method and starter compositions for the growth of acid producing bacteria and bacterial compositions produced thereby  
A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth...
4559231 Process for increasing the capacity of systems for membrane filtration of milk or milk products  
A process for increasing the capacity of plants for membrane filtration of milk or milk products, whereby prior to the membrane filtration, the milk or milk product is usually subjected to one or...
4534982 Process for producing cream cheese type food  
A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of: (a) homogenizing and pasteurizing an aqueous mixture of an aqueous dispersion...
4529611 Dried milk product and method for making the same  
The invention relates to pulverized products, containing little lactose and an amount of available lysine that does not decrease substantially at storage, at least 20 weight % of which consists of...
4518616 Process for recovering the whey proteins, the application thereof to cheese-making and the resulting cheeses  
The invention relates to a process for the recovery of whey proteins and their utilization in cheese making. Whey separated from cheese curd during normal processing is first pasteurized and then...
4500550 Cheese with micro-organism--caused decoration on its rind and process for producing same  
To obtain a permanently and indeliby decorated cheese whose decoration forms an integral part of the rind and is inseparable therefrom, a sunken graphic pattern (means of identification and/or for...
4497834 Method of making a dairy-based food product  
A greatly simplified method of making a nutritious dairy-based food product. According to the present process, milk is first condensed to the proportion of milk solids and moisture corresponding...
4495176 Phosphopeptides from casein-based material  
Phosphopeptides useful as alimentary products or as medicaments are obtained by a method of subjecting phosphocaseinates of monovalent cations or paracasein derived therefrom to enzymatic...
4482574 Process for the preparation of protein for hydrolysis  
An improved hydrolysate is prepared from a water-soluble protein by enzymolysis wherein the protein has been heated under alkaline conditions for a period of time insufficient to gel the protein...
4478855 Protein containing fruit drink and process for the manufacture thereof  
A protein containing fruit juice drink comprising a fruit juice portion of 10-85% containing a citrus juice portion, a milk raw material portion of 90-15 percent by weight in which the milk raw...
4465772 Method for disinfecting and washing of immobilized lactase  
Effective disinfection and washing of immobilized lactase from Aspergillus oryzae is carried out after a period of hydrolyzing lactose by treatment of the immobilized lactase with aqueous solutions...
4463017 Composition for topical administration  
The invention relates to a composition for topical administration. This composition contains an active proportion, namely from 0.5 to 25% by weight and preferably from 2 to 10% by weight, of a...
4459313 Method for making a process cheese analog  
A natural cheese analog is produced by coagulating a cheese-like curd from a mixture of conditioned liquid cheese whey and a dry casein material to form a substantially fat-free cheese analog. The...
4452888 Process for producing a low-molecular weight peptide composition and nutrient agent containing the same  
A low-molecular weight peptide composition mainly based on dipeptides and tripeptides is produced by dispersing protein raw material from any suitable source in water at a concentration of 5 to 20...
4432997 Process for producing aroma-containing food products  
The invention relates to a process for producing aroma-containing food products in which exogenously and/or endogenously formed enzyme complexes are separated from specific pure or mixed cultures...
4427658 Total enzymatic hydrolysate from whey proteins and process of obtaining the same  
A total enzymatic hydrolysate from whey proteins is disclosed comprising peptidic hydrolysate with substantially no residual proteins, at least 50% of the peptides containing 2 to 5 amino acids. 70...
4416905 Method of preparing cultured dairy products  
A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consisting of a major portion of light cream,...
4379170 Process for manufacture of cheese  
A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein...
4375431 Aluminum treated proteins  
Phytate-containing proteinaceous materials are treated with trivalent aluminum to alter the physical, chemical, metabolic, functional and nutritional values of the protein. Protein derived from...
4374861 Lactose-reduced ice cream and process for the production thereof  
A high-quality ice cream and process and composition for the production of high-quality ice cream on the basis of fats, a quantity from about 4 to about 10 percent by weight of milk solid non-fat,...
4364962 Method for enzymatically decomposing a low molecular weight material  
A low molecular weight material such as lactose in an aqueous polydispersed system such as milk is enzymatically decomposed by fermentation with enzyme preparations and/or microorganisms, the...
4341801 Ultrafiltration process for the preparation of cream cheese  
An ultrafiltration step is used in the production of cream cheese to provide a cheese pre-mix which is cultured to form cream cheese without generating whey. The raw materials for this process...
4333953 Creamy milk ice cream and process for the production thereof  
A creamy milk ice cream and process for the production of creamy milk ice cream on the basis of fats, a quantity from about 12 to about 15 percent by weight of milk solid non-fat, of which quantity...
Matches 201 - 250 out of 326 < 1 2 3 4 5 6 7 >