Lacteal Liquid, E.g., Milk, Cream, Etc. Patents (Class 426/491)
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Publication number: 20100119676Abstract: A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel.Type: ApplicationFiled: April 1, 2008Publication date: May 13, 2010Applicant: TETRA LAVAL HOLDINGS & FINANCE S.A.Inventor: Rolf Månsson
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Publication number: 20100055286Abstract: The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.Type: ApplicationFiled: August 29, 2008Publication date: March 4, 2010Applicant: VALIO LTD.Inventors: Reetta TIKANMAKI, Harri KALLIOINEN
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Patent number: 7651713Abstract: A method for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is described. The process includes spraying a partially crystallized high-lactose aqueous fluid upward into an air-lift dryer having diverging sidewalls.Type: GrantFiled: April 2, 2007Date of Patent: January 26, 2010Assignee: Relco Unisystems CorporationInventor: A. Kent Keller
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Patent number: 7651711Abstract: A method for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is provided. The process includes introducing highly concentrated high-lactose aqueous fluid into a cooling, concentrating, crystallizing apparatus, exposing the highly concentrated HLAF to a gaseous fluid to create a cooling, concentrating, crystallizing cascade to form a partially crystallized HLAF.Type: GrantFiled: April 2, 2007Date of Patent: January 26, 2010Assignee: Relco Unisystems CorporationInventor: A. Kent Keller
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Patent number: 7651714Abstract: A method for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is provided. The method includes a step of drying the partially crystallized HLAF in an air-lift dryer which has diverging sidewalls to form a product rich in crystalline alpha-lactose monohydrate.Type: GrantFiled: April 2, 2007Date of Patent: January 26, 2010Assignee: Relco Unisystems CorporationInventor: A. Kent Keller
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Patent number: 7651712Abstract: A method for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is provided. The process includes introducing a highly concentrated high-lactose aqueous fluid into a cooling, concentrating, crystallizing apparatus in which the highly concentrated high-lactose aqueous fluid is exposed to mixing and to movement of a gaseous fluid at a temperature, moisture content and air speed effective to create a cooling, concentrating, crystallizing cascade to generate a partially crystallized high-lactose aqueous fluid and spraying the partially crystallized high-lactose aqueous fluid into an enclosed drying chamber containing hot air to form a high-solids crystalline product rich in crystalline alpha-lactose monohydrate crystals.Type: GrantFiled: April 2, 2007Date of Patent: January 26, 2010Assignee: Relco Unisystems CorporationInventor: A. Kent Keller
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Publication number: 20090285962Abstract: A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol content and the cream is reduced in cholesterol content.Type: ApplicationFiled: June 25, 2008Publication date: November 19, 2009Inventors: I. Edward Salinas, Eduardo Segovia
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Publication number: 20090281283Abstract: The invention relates to a method for extracting a protein from milk, having at least one hydrophobic pocket and a negative charge to the natural pH of milk, that comprises the following steps: a) skimming and delipidation of the milk; b) passing the delipidated and skimmed fraction containing said protein on a chromatographic substrate on which is grafted a ligand having both a hydrophobic characteristic and a ionic characteristic in pH conditions enabling the protein to be retained on said substrate, the pH being higher than 4.6; c) elution of the protein; d) purification of the eluded fraction by removing the milk proteins from said eluded fraction; and e) recovering said protein.Type: ApplicationFiled: January 2, 2008Publication date: November 12, 2009Applicant: LFB BIOTECHNOLOGIES (SOCIETE PAR ACTIONS SIMPLIFIE UNIPERSONNELLE)Inventors: Alain Lejars, Michel Nogre, Monique Ollivier
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Publication number: 20090252836Abstract: The prevent invention provides a novel gas treatment method for a fluid, and a method for producing a milk using the same, which is industrially extremely advantageous in terms of cost and efficiency. A gas treatment method for a fluid, comprises, while discharging a fluid from a fluid discharge port 161 of a two-fluid nozzle 160, crushing the discharge flow into fine droplets by a gas stream from a gas injection port 162, and then allowing the droplets to strike against a flow prevention member 190 and thereby agglomerate, so as to perform a gas treatment (gas addition, gas replacement, deaeration, or sterilization (disinfection)). According to the method for producing a milk, nitrogen is used as the gas stream, whereby homogenization and nitrogen replacement of dissolved oxygen can be performed in one and the same process.Type: ApplicationFiled: April 11, 2007Publication date: October 8, 2009Applicant: Wingturf Co., Ltd.Inventor: Tomohiko Hashiba
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Publication number: 20090246342Abstract: A method for purifying fluids without compromising the components of the fluid is disclosed. Fluid dairy, fruit, vegetable and/or beverage concentrates are processed using pasteurization and filtration steps selectively applied to separate phase-separated components of the fluid to eliminate contaminants including agro- and biological terrorism contaminants such as bacteria and viruses.Type: ApplicationFiled: July 17, 2007Publication date: October 1, 2009Inventors: George H. Clark, Mary Ann Clark
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Patent number: 7560129Abstract: The present invention is directed to a process for making a block of cheese having reduced moisture variability. A bulk container having a bottom and sidewalls, and a tube having a fill end and an opposite discharge end, are provided. The discharge end of the tube is positioned at an approximately central axial location of the container. Cheese curd is introduced into the container, and the tube via its fill end. Then, a chilled brine is introduced into the tube via its fill end to mix with curd therein. Preferably, the chilled brine has a salt content which approximately matches the salt content of the moisture phase of the cheese curd. The tube is removed from the cheese curd in the container. The cheese curd is pressed into a curd mass, and then cooled, and thereafter cured, providing a cheese block having reduced moisture variability.Type: GrantFiled: March 23, 2005Date of Patent: July 14, 2009Assignee: Kraft Foods Global Brands LLCInventors: David Webb Mehnert, Divva Shree Reddy, Carie Lynn Wolters
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Publication number: 20090123630Abstract: Disclosed is a bovine milk derived phosphatidylserine source of natural composition having excellent dispersibility and organoleptic as well as physical stability. The source is useful in neutraceutical in powder, liquid or dispersion form. The source can be prepared from serum from butter oil production or from the retentate from microfiltration of whey for defatting purposes.Type: ApplicationFiled: October 31, 2008Publication date: May 14, 2009Inventors: Hans Burling, Ingemar Andersson, Michael Schneider
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Publication number: 20090081345Abstract: The present invention relates to the use of milk or a derivative thereof for identifying prion proteins, preferably PrPSc prion proteins, in a mammal. The present invention is also directed to a method for identifying prion proteins, preferably PrPSc prion proteins, in mammals, comprising the step of contacting milk or a derivative thereof with an agent having high affinity and selectivity for prion proteins, preferably for PrPSc prion proteins. In addition, a further aspect the present invention concerns a method for removing PrPC and/or PrPSc prion proteins, preferably PrPSc prion proteins, from milk or a milk derivative wherein milk or a derivative thereof is contacted with sepharose, preferably sepharose comprising divalent immobilized metal ions.Type: ApplicationFiled: April 30, 2007Publication date: March 26, 2009Applicant: ALICON AGInventors: Ralph Zahn, Nicola Franscini, Ahmed El Gedaily
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Patent number: 7501143Abstract: The invention relates to a translucent milk drink and a method for preparing it. The drink may be prepared by (a) providing an opaque milk starting material having a pH in the range of 5.6-8.0, preferably 5.6-7.0, most preferably 5.7-6.5; (b) contacting at least a portion of the starting material with a cation exchanger until the percentage transmission of the material (when separated from the exchanger) rises to at least 5%, preferably at least 25%, more preferably at least 40%; (c) optionally mixing the translucent milk sample with another milk sample while retaining the percentage transmission at least 5%, preferably at least 25%, more preferably at least 40%. The milk drink may be used as the base for a soft drink like milk drink, which may be carbonated.Type: GrantFiled: December 11, 2000Date of Patent: March 10, 2009Assignee: New Zealand Dairy BoardInventors: Ganugapati Vijaya Bhaskar, Brian Ashley Kells
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Patent number: 7494589Abstract: Procedure for the decontamination of a food liquid from one or more chemical and/or biological contaminants, based on the contact of said liquid with at least a biocompatible membrane, to which antibodies specific for said contaminants are covalently bound.Type: GrantFiled: June 10, 2003Date of Patent: February 24, 2009Assignee: Dox-Al Italia S.p.A.Inventors: Ivo Volpato, Bernard Bizzini, Flavio Veneroni
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Publication number: 20080279999Abstract: The disclosure relates to a method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method includes the method step that the liquid food product is caused to pass through a first separator where the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The method also includes the method step that the lighter phase is caused to pass through a second separator.Type: ApplicationFiled: March 14, 2005Publication date: November 13, 2008Applicant: TETRA LAVAL HOLDINGS & FINANCE SAInventors: Marius Duchesne, Rolf Mansson
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Publication number: 20080187619Abstract: The present invention relates to a human milk fortifier as well as to several uses and a method for the production of such a fortifier. A particularly beneficial fortifier can be realised in that at least one human component based on a product directly or indirectly derived from human mammary secretion during non-pregnant, pregnant, lactating and/or involuting periods is used, giving rise to an optimally adapted fortifying effect which is particularly useful in the context of feeding preterm infants.Type: ApplicationFiled: September 2, 2005Publication date: August 7, 2008Applicant: Medela Holding AGInventors: Peter Edwin Hartmann, Ching Tat Lai, Jillian Lois Sherriff, Karen Norrie Simmer, Michelle Anne Lewis, Leon Robert Mitoulas, Bronwyn Isabelle Davis
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Publication number: 20080171119Abstract: The disclosure relates to a method in the protein fractionation of skim milk by means of microfiltration. The skim milk is pre-treated in that, before the microfiltration, it is heated to between 55 and 65 C and kept at this temperature for between 2 and 15 minutes. Thereafter, the skim milk is caused to pass through one or more microfilters, in which event the skim milk displays a falling or alternatively maintained temperature curve.Type: ApplicationFiled: May 16, 2005Publication date: July 17, 2008Applicant: TETRA LAVAL HOLDINGS & FINANCE S.A.Inventors: Niels Bendixen, Sven Hansen, Jeanette Lindau
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Publication number: 20080160134Abstract: A method is provided for forming aseptic or substantially aseptic concentrated dairy liquid, such as dairy milk, without significant heat treatment. In one form, the method first concentrates a starting dairy milk to about 2× to about 7× concentration using an ultrafiltration membrane to form a dairy concentrate. Thereafter, the dairy concentrate is filtered using a microfiltration membrane to provide the aseptic or substantially aseptic concentrated dairy milk. The resultant concentrated dairy milk has less than about 0.5 percent total bacteria and less than about 5 colony forming units of spore forming bacteria per gram. The substantially aseptic concentrated dairy milk is not subjected to significant heat treatment during processing.Type: ApplicationFiled: December 27, 2006Publication date: July 3, 2008Inventors: Jamie Allen Hestekin, Chad David Galer
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Patent number: 7378123Abstract: The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric points. As such, they have low turbidity in solution across a wide range of pH values. Whey protein isolates can be integrated into compositions and solutions that have nutritional, pharmaceutical, and other applications.Type: GrantFiled: May 6, 2005Date of Patent: May 27, 2008Assignees: Wisconsin Alumni Research, Grande Cheese CompanyInventors: Mark R. Etzel, Thomas R. Helm, Harit K. Vyas
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Patent number: 7247331Abstract: The invention concerns a method for isolating milk proteins from milk or from whey comprising steps which consist in passing the milk or whey over a cation-ex-changing resin, eluting the fraction retained by an aqueous salted solution and desalting and sterilizing the eluate. The invention also concerns a milk protein fraction obtained by said method and its use for preparing pharmaceutical and food compositions.Type: GrantFiled: June 30, 2003Date of Patent: July 24, 2007Assignee: Compagnie Laitiere EuropeenneInventor: Jérôme Souppe
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Patent number: 7241465Abstract: Systems and methods for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, are described. The preferred process includes concentrating HLAF containing from about 1 to about 35% solids, wherein at least 50% of the solids are lactose, to form a concentrated HLAF containing from about 45 to about 65% solids; further concentrating the HLAF to form a highly concentrated HLAF containing from about 70 to about 80% solids; cooling the highly concentrated HLAF with a gaseous fluid to create a cooling, concentrating, crystallizing cascade to further concentrate the HLAF to form a partially crystallized HLAF containing from about 78 to about 88% solids; and drying the partially crystallized HLAF in an air-lift dryer to form a product rich in crystalline alpha-lactose monohydrate. An air-lift dryer having diverging sidewalls and methods of using same are also disclosed.Type: GrantFiled: March 3, 2003Date of Patent: July 10, 2007Assignee: Relco Unisystems CorporationInventor: A. Kent Keller
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Patent number: 7217234Abstract: 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.Type: GrantFiled: July 2, 2002Date of Patent: May 15, 2007Assignee: Westfalia Separator AGBInventor: Karl-Heinz Zettier
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Patent number: 7195791Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.Type: GrantFiled: March 4, 2004Date of Patent: March 27, 2007Assignee: Martek Biosciences CorporationInventor: William R. Barclay
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Patent number: 7192619Abstract: The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products.Type: GrantFiled: April 12, 2002Date of Patent: March 20, 2007Assignee: New Zealand Dairy BoardInventors: Stephen Thomas Dybing, Ganugapati Vijaya Bhaskar, Francis Patrick Dunlop, Anthony Michael Fayerman, Michael John Whitton
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Patent number: 7169428Abstract: The invention relates to a method of separating components from milk, and the apparatus used therefor. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams and yogurts.Type: GrantFiled: August 27, 2002Date of Patent: January 30, 2007Assignee: Select Milk Producers Inc.Inventors: John M. Dunker, Michael J. McCloskey, Timothy J. Gomez
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Patent number: 7155345Abstract: The present invention concerns a system and a method for regulating the handling of milk during the milking process in order to separate mastitis infected milk from milk for human consumption and apt to be applied in an automated milking process.Type: GrantFiled: November 5, 1999Date of Patent: December 26, 2006Assignee: ChemoMetec A/SInventor: Borkur Arnvidarson
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Patent number: 7141262Abstract: The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and/or of whey, said method comprising the following steps; a) adjusting soluble proteins purified at a concentration between 5 and 30 g/liter of solution; b) precipitating part of the whey proteins by acidic treatment of the solution thus obtained to a pH ranging between 4 and 5.5 and at a temperature ranging between 55° C. and 68° C.; c) carrying out a microfiltration of the treated solution by diafiltration, so as to obtain respectively a microfiltration retentate and a microfiltrate; d) recuperating the microfiltration retentate containing the protein fraction highly enriched in TGF-beta; e) drying the microfiltration retentate which has been subjected to diafiltration to obtain a powder highly enriched in TGF-beta.Type: GrantFiled: July 12, 2002Date of Patent: November 28, 2006Assignee: Pierre Jouan Biotechnologies S.A.Inventors: Jean-Louis Maubois, Jacques Fauguant, Pierre Jouan, Michel Bourtourault
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Patent number: 7094949Abstract: A milk or other dairy product, capable of minimizing the onset of disease such as coronary heart disease or enhancing the immune response is derived from animals which are substantially free of the ?-casein A1 allele. Bulk milk can be produced by testing for and culling cows who test positive for the ?-casein A1 allele, or by producing immunoglobulins and other immune response proteins, in cow's milk from animals not possessing the ?-casein A1 allele, or other commercial milk producing animals, to this allele, to counteract the immnunosuppressant substances present that are produced from it, in commercial milking cows such as Holsteins, together with its blending with non-treated milk or the recovery of such immunoproteins.Type: GrantFiled: February 21, 2003Date of Patent: August 22, 2006Assignee: A2 Corporation LimitedInventor: Corran Norman Stuart McLachlan
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Patent number: 7026004Abstract: A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the concentrated milk is derived, wherein substantially all macromolecular milk components in the concentrated milk are in an uncurded state, and wherein the concentrated milk does not gel on extended refrigerated storage. The calcium-reduced 3.5× or more concentrated milk is physically stable (i.e., non-gelling) during prolonged refrigeration storage and has increased protein functionality is provided.Type: GrantFiled: October 4, 2002Date of Patent: April 11, 2006Assignee: Kraft Foods Holdings, Inc.Inventors: Jimbay P. Loh, Isabelle Laye, Michael Anthony Hyde, Ted R. Lindstrom, Fu-I Mei, Omar Diaz-Castillo
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Patent number: 7018665Abstract: The present invention relates to new processes useful for separating whey proteins from whey protein-containing solutions using a novel anion exchanger which comprises a water insoluble, hydrophilic, water swellable, hydroxy (C2–C4) alkylated and cross-linked regenerated cellulose, derivatized with quaternary amino (QA) groups where the level of substitution of the QA groups is 1.4 milli-equivalents per dry gram of anion exchanger (meq/g) or greater.Type: GrantFiled: December 8, 2000Date of Patent: March 28, 2006Assignees: Massey University, New Zealand Dairy BoardInventors: John Stephen Ayers, David Francis Elgar, Kay Patricia Palmano, Mark Pritchard, Ganugapati Bijaya Bhaskar
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Patent number: 6916499Abstract: A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate including water, and at least the first intermediate or the second intermediate including interfacial butter solids, combining the first intermediate and the second intermediate to form an intermediate blend, and processing the intermediate blend to form the light butter.Type: GrantFiled: October 18, 2000Date of Patent: July 12, 2005Assignee: Land O'Lakes, Inc.Inventor: Todd Landon
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Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same
Patent number: 6887505Abstract: An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 45% by weight, nonfat milk solids having a shelf stability of at least 30 days. The UHT milk concentrate is homogenized and aseptically packaged for subsequent mixing in conventional beverage dispensers with water at volume ratios of about 3:1 to 4:1 of water to concentrate to make a beverage that tastes like fresh milk.Type: GrantFiled: September 25, 2002Date of Patent: May 3, 2005Assignee: Moo Technologies, LLCInventors: Ronald A. Reaves, Ronnie L. Howard -
Patent number: 6881428Abstract: This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.Type: GrantFiled: April 15, 2002Date of Patent: April 19, 2005Assignee: Agropur CooperativeInventor: Michel Lange
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Patent number: 6875459Abstract: Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, clostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and/or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.Type: GrantFiled: September 10, 2001Date of Patent: April 5, 2005Inventors: Henry B. Kopf, Henry Kopf, III
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Patent number: 6866879Abstract: The invention relates to a method of removing bovine insulin from a liquid fat-free proteinous material originating from cow's milk, wherein the liquid fat-free proteinous material originating from cow's milk, the material having a pH of 2 to 8, at a temperature below 65° C., is contacted with an adsorption resin, whereby the weight ratio of the proteinous material to be treated to the adsorption resin is at most 100:1, optionally combining with said resin treatment at least one ultra and dia-filtration treatment of the proteinous material, and, if necessary, the liquid material so obtained is concentrated into a protein concentrate and optionally dried to powder.Type: GrantFiled: September 29, 1999Date of Patent: March 15, 2005Assignee: Valio Ltd.Inventors: Outi Vaarala, Olli Tossavainen, Outi Kerojoki, Kari Salminen, Marika Eriksson
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Patent number: 6852352Abstract: Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, clostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and/or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.Type: GrantFiled: December 29, 2003Date of Patent: February 8, 2005Inventors: Henry B. Kopf, Henry Kopf, III
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Publication number: 20040247758Abstract: A process for producing a food product, comprising the steps of preparing a batter mix comprising milk protein and having a solids content of 45% or more by weight, homogenizing the mix, pasteurizing the mix, acidifying the mix and cooling the mix. The product can be whipped and used as cheese cake Filling.Type: ApplicationFiled: July 27, 2004Publication date: December 9, 2004Inventors: Alan Hine, William West, Michele Moynihan
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Patent number: 6827961Abstract: A method for fractionating or separating a cheese uses heat and mixing of the cheese to separate the cheese into three phases. The three phases include a butterfat phase, an aqueous phase, and a cheese product from which some fat and flavor have been removed. The process may be hastened by adding water, and may be further hastened by using enhanced gravitational forces to effect separation of the portions. The process may also be used to remove undesirable flavor components from the cheese or to make a dairy spread.Type: GrantFiled: November 28, 2001Date of Patent: December 7, 2004Assignee: Schreiber Foods, Inc.Inventors: Lawrence I. Bell, Randall L. Brandsma
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Patent number: 6827960Abstract: Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, clostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, clostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and/or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.Type: GrantFiled: December 29, 2003Date of Patent: December 7, 2004Inventors: Henry B. Kopf, Henry Kopf, III
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Patent number: 6824809Abstract: Dairy product having a total fats content lower than or equal to 400 g/kg and the fat globule distribution of which is such that globules of lower diameter than 2.0 &mgr;m represent 10% to 60%, preferably 20% to 40%, in weight of the total fats, and the fat globules of higher diameter than to 6 &mgr;m represent 10% to 30%, preferably 15% to 20%, in weight of the total fats useful for converting milk into cheese or yogurt, light creams or consumption milks.Type: GrantFiled: December 9, 2002Date of Patent: November 30, 2004Assignee: Institut National de la Recherche AgronomiqueInventors: Henri Y M Goudedranche, Jean-Louis J Maubois, Jacques E Fauquant
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Patent number: 6821543Abstract: The invention concerns fermented dairy products whereof the Dornic acidity ranges from 20 to 80° D, the pH from 4.5 to 5.5, flavored with a warm flavour such as chocolate, caramel, vanilla, coffee, burnt almond, nougat, walnut, hazelnut, almond, peanut, cashew nut. The dairy raw material is treated in order to reduce its mineral salts and/or its protein contents, then subjected to fermentation by a lactic ferment.Type: GrantFiled: September 7, 2001Date of Patent: November 23, 2004Assignee: Compagnie Gervais DanoneInventors: Denis Paquet, Jean-Pierre Caron, Jacques De Villeroche, David Lam, Paul Skrochowski, Stéphane Doat, Nathalie Trial, Blas Tarodo De La Fuente, Jean-Louis Cuq
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Patent number: 6749849Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.Type: GrantFiled: October 5, 2001Date of Patent: June 15, 2004Assignee: Martek Biosciences CorporationInventor: William R. Barclay
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Patent number: 6737096Abstract: A process and apparatus for producing a sterile milk product from raw milk is disclosed. After separation, the skim milk portion is conducted to a primary filter assembly having a plurality of microfiltration units arranged in series. Bacteria having a size larger than the pores in the microfilters are retained in the retentate. The retentate is discharged from the primary filter assembly and flows to a secondary filter assembly having a plurality of microfiltration units. The permeate from the units in the primary filter assembly are combined and subjected to heat treatment.Type: GrantFiled: November 16, 2001Date of Patent: May 18, 2004Assignee: Tetra Laval Holdings & Finance S.A.Inventor: Anders Lindquist
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Patent number: 6652900Abstract: A method and a plant for producing sterile milk which includes separating the raw milk into skim and cream portions, filtering the skim 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. A second filter can have an effective pore size the same as or greater than that of a 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, which can be homogenized and packaged in aseptic containers. The process can yield at least 95 percent (e.g., 99.8% or more) of the skim milk portion into a usable milk product.Type: GrantFiled: June 19, 2001Date of Patent: November 25, 2003Assignee: Tetra Laval Holdings & Finance S.A.Inventor: Anders Lindquist
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Patent number: 6649590Abstract: 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 concentration of milk basic cystatin is recovered by removing the resulting precipitate and brought into contact with a carrier containing a sulfuric acid group, such as heparin, to recover a fraction which is not adsorbed onto the carrier, and this fraction is then treated with an ultrafiltration membrane having an cut-off molecular weight of 10-50 kDa to recover the permeate to produce a fraction containing a high concentration of milk basic cystatin.Type: GrantFiled: June 6, 2001Date of Patent: November 18, 2003Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Yukihiro Takada, Atsushi Serizawa, Yasuhiro Matsuoka, Yasuhiro Toba, Hiroshi Kawakami
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Patent number: 6623781Abstract: 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 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Composition containing highly functional whey protein with no measurable fat or casein and no glycomacropeptides, rennet or starter cultures can be obtained; fruit beverages are disclosed which contain this composition.Type: GrantFiled: September 26, 2002Date of Patent: September 23, 2003Assignee: Cornell Research Foundation, Inc.Inventors: Syed S. H. Rizvi, Randall L. Brandsma
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Patent number: 6570060Abstract: A milk which is free of &bgr;-casein A1 protein in the prevention or treatment of coronary heart disease is disclosed. In addition, a process for the testing of DNA from cells obtained from lactating bovines for the presence of DNA encoding certain &bgr;-casein proteins, selecting the bovines on the basis of the testing, and then milking those bovines to produce milk free of &bgr;-casein A1 for use in the prevention or treatment of coronary heart disease is disclosed.Type: GrantFiled: July 18, 2001Date of Patent: May 27, 2003Inventor: Corran Norman Stuart McLachlan
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Patent number: 6551648Abstract: The invention concerns a method for selectively separating, according to size, fat globules present in food or biological medium, which consists in subjecting the medium to be treated to at least tangential flow microfiltration with a cut-point threshold ranging between 1.8 and 10 &mgr;m in substantially uniform transmembrane differential pressure and in recuperating the resulting concentrate and permeate.Type: GrantFiled: November 21, 2000Date of Patent: April 22, 2003Assignee: Institut National de la Recherche AgronomiqueInventors: Henri Y M Goudedranche, Jean-Louis J Maubois, Jacques E Fauquant
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Patent number: 6541049Abstract: The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclosed is a food product which includes Mortierella sect. schmuckeri microorganisms or lipid isolated from such microorganisms to enhance the arachidonic acid content of the food product.Type: GrantFiled: February 19, 2001Date of Patent: April 1, 2003Assignee: Martek Biosciences Boulder CorporationInventor: William R. Barclay