Lacteal Liquid, E.g., Milk, Cream, Etc. Patents (Class 426/491)
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Patent number: 5672373Abstract: Anhydrous milk powder is prepared to have substantially the same constituent ingredients as dry whole milk powder that is manufactured using conventional processes, except that 100% of the fat constituent is available as fat. Whole milk is first separated into skim milk and anhydrous butter fat; the skim milk is dried by removing all of the available free water therefrom; and the resultant anhydrous skim milk powder solids are combined in a selected amount together with a further selected amount of the separated anhydrous butter fat constituent in a ribbon blender. The resultant blended product has the same constituent make-up as ordinary dry whole milk, but all of the fat constituent is recoverable as fat.Type: GrantFiled: October 16, 1995Date of Patent: September 30, 1997Inventor: Van Miller
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Patent number: 5670196Abstract: A method of microfiltering milk, milk serum, colostrum, or colostral serum which provides effective bioburden reduction without substantial loss of immunoglobulins.Type: GrantFiled: July 26, 1996Date of Patent: September 23, 1997Assignee: GalaGen Inc.Inventor: Antone G. Gregory
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Patent number: 5654025Abstract: A method for concentrating raw milk on farm before transportation to market comprises the steps of cooling the raw milk from the cow to a temperature of less than 45.degree. F. and directing the cooled raw milk through serial membrane separation units while maintaining the temperature to progressively increase the concentration of the raw milk in a single pass and to provide a permeate comprising water and lactose.Type: GrantFiled: October 30, 1995Date of Patent: August 5, 1997Inventors: Bala Raghunath, David C. Hibbard
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Patent number: 5639502Abstract: A sterilized milk composition is based upon the natural constituents of milk and has reduced phosphorous, sodium, potassium and citrate contents. The composition is derived, in particular, from skimmed milk and has a non-fat dry matter solids content which includes, by weight based upon the weight of the non-fat solids, from 33% and 36% protein, 48% to 58% lactose and 3% to 5% minerals, and the minerals include a calcium content in an amount of from 75% to 100% of that of the skimmed milk, a phosphorous content in an amount of from 50% to 75% of that of the skimmed milk, a sodium content in an amount of from 5% to 20% of that of the skimmed milk, a potassium content in an amount of from 5% to 20% of that of the skimmed milk and a citrate content in an amount of from 10% to 30% of that of the skimmed milk.Type: GrantFiled: January 26, 1996Date of Patent: June 17, 1997Assignee: Nestec S.A.Inventors: Reinhard Behringer, Rafael Berrocal, Rolf Jost
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Patent number: 5591469Abstract: A process and system for controlling fat content in standardized milk and standardized cream. Whole milk is separated in a centrifuge into high-fat cream and low-fat milk. The high-fat cream leaving the centrifuge and the non-fat milk leaving the centrifuge are controlled to maintain the compositions of each constant. A portion of the high-fat cream is added to a portion of the non-fat milk to produce standardized milk and a portion of the non-fat milk is added to a portion of the high-fat cream to produce standardized cream. The fat content of the standardized cream is regulated by controlling the amount of the non-fat milk added to the high-fat cream.Type: GrantFiled: July 10, 1995Date of Patent: January 7, 1997Assignee: Westfalia Separator AktiengesellschaftInventor: Karl-Heinz Zettier
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Patent number: 5576040Abstract: The present invention relates to a process for obtaining sterile milk, wherein the calcium ion content is reduced preferably to half of the naturally occurring amount by means, for example, of ion exchange or dialysis, and the milk is then filtered sterile, and if desired calcium ions are added again to restore the natural content.The product thus obtained has all of the biological activities as well as virtually the original composition, but it is free of bacteria, fungi and spores and will keep for a longer time.Type: GrantFiled: July 29, 1994Date of Patent: November 19, 1996Assignee: Biotest Pharma GmbHInventors: Wolfgang Moller, Wolfgang Stephan, Henry Hies
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Patent number: 5547691Abstract: A method of cheese production using ultrafiltrated, concentrated milk, to which is optionally added a further retentate made from ultrafiltrated milk which has been acidified with at least one starter culture to obtain a pH value of from 4.5 to 5.6. Salt and other additives are added and while supplying cheese rennet, the retentate is pumped into cheese molds or ready-made packages in which the cheese receives a final heat treatment at from 18.degree. to 65.degree. C. for a period of from 4 to 36 hours.Type: GrantFiled: December 16, 1994Date of Patent: August 20, 1996Assignee: Tetra Laval Holdings & Finance S.A.Inventors: Bjarne Kjaer, Bent Pedersen, Jens B. Kjaer
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Patent number: 5518751Abstract: The invention relates to a process for the preparation of milk and milk powders having a long storage life utilizing techniques which are known per se. To that end, a milk liquid is prepared, which is evaporated, and a fat fraction is added to the milk liquid in one or more effects of the evaporator. This process is particularly suitable for the preparation of a milk having a long storage life, in which unsaturated fatty acid chains are present.Type: GrantFiled: September 8, 1994Date of Patent: May 21, 1996Assignee: Friesland Brands B.V.Inventors: Cor de Boer, Ellert Camminga, Cornelis Glas, Rienk Weerstra
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Patent number: 5503865Abstract: A dairy composition is prepared by ultrafiltering or microfiltering a skimmed milk to obtain a retentate having a skimmed milk/retentate volume ratio of from 3-6 and by mixing lactose with the retentate to provide a composition having nonfat dry matter solids in an amount of from 20% to 30% by weight and which has by weight, based upon a weight of non-fat solids in the composition, from 33% to 36% protein, from 48% to 58% lactose and from 3% to 5% minerals, wherein the calcium content is from 75% to 100% that of the milk, a phosphorous content is from 50% to 75% that of the milk, a sodium content is from 5% to 20% that of the milk, a potassium content is from 5% to 20% that of the milk, and a citrate content is from 10% to 30% that of the milk.Type: GrantFiled: December 6, 1993Date of Patent: April 2, 1996Assignee: Nestec S.A.Inventors: Reinhard Behringer, Rafael Berrocal, Rolf Jost
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Patent number: 5480661Abstract: An oil-based vitamin A and Vitamin D preparation having a specific gravity greater than 1.0 used to fortify milk products. The preparation contains vitamin A palmitate, Vitamin D.sub.3 resin, ester gum and/or brominated vegetable oil, corn oil, polysorbate 80, and triglycerol monooleate. The preparation is added to the milk product any time during processing and remains dispersed in the milk phase during centrifugal separation. The preparation is concentrated, resists oxidation, and does not require refrigeration.Type: GrantFiled: May 23, 1994Date of Patent: January 2, 1996Assignee: Consolidated Flavor CorporationInventors: Larry D. Ellis, Philip F. Dressel, Cornelis A. van Deutekom
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Patent number: 5447740Abstract: A substitute milk product that is produced from a base product including milk ingredients only. The base product is dairy whey that is purified to eliminate the contaminants introduced in the cheese making process. The base product is altered as necessary to restructure the desired ratio of lactose and protein and to re-balance the pH to that of milk. Substitute materials are added for replacing the fat content and to recapture the desired taste, texture and appearance of milk.Type: GrantFiled: December 10, 1993Date of Patent: September 5, 1995Inventor: Ronald L. Brown
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Patent number: 5436020Abstract: The present invention provides formulated milk compositions for infants analogous to human milk in which non-protein nitrogen components are abundant and the contents of .beta.-lactoglobulin and/or .alpha..sub.S casein are reduced.Type: GrantFiled: December 16, 1992Date of Patent: July 25, 1995Assignee: Meiji Milk Products Company LimitedInventors: Tamotsu Kuwata, Tetsuo Kaneko, Tadashi Kojima, Toshitaka Kobayashi, Yoshiro Yamamoto
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Patent number: 5436014Abstract: The invention is directed to precipitating whey lipids from a source material such as whey by adding a sufficient amount of chitosan to form a chitosan-lipid complex, and subsequently precipitating out the lipid from the resulting whey supernatant. The precipitate is removed either by filtration or centrifugation. The supernatant contains all the whey proteins which may then be recovered by conventional means such as ultrafiltration and spray drying.Type: GrantFiled: November 2, 1993Date of Patent: July 25, 1995Inventor: Srinivasan Damodaran
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Patent number: 5401523Abstract: A method for treating raw milk to produce treated milk having a lower bacterial content than the raw milk. The milk is homogenized and within about 5 minutes from the homogenization, subjected to dynamic microfiltration, to yield a filtrate which has a lower bacterial content than the initial raw milk. The resultant milk can be sterile, free from Bacillus cereus bacteria that usually causes degradation of milk quality during refrigerated storage. The milk can be shipped even under non-refrigerated conditions without spoilage, for extended periods of time.Type: GrantFiled: April 9, 1993Date of Patent: March 28, 1995Assignee: Pall CorporationInventors: Peter J. Degen, Tony Alex, Joseph W. Dehn, Jr.
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Patent number: 5395636Abstract: The present invention provides a method of pretreating a porous medium for use in filtering a protein-containing fluid, such as milk, beer, wine, or the like, which method comprises contacting a porous medium with an aqueous citrate solution prior to passing the protein-containing fluid through the porous medium.Type: GrantFiled: July 26, 1993Date of Patent: March 7, 1995Assignee: Pall CorporationInventors: Peter J. Degen, Tony Alex, Michael R. Gildersleeve, Joseph W. Dehn, Jr.
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Patent number: 5370890Abstract: The present invention relates to a process for the removal of cholesterol from a processed food or unprocessed food (dairy) product, which process comprises: (a) obtaining a processed or unprocessed food product containing cholesterol; (b) contacting the food product at a temperature of between about 35.degree. and 80.degree. C. with an amount of saponin effective to bind up to about 90% or more of the cholesterol present in the dairy product; (c) contacting at a temperature of between about 35.degree. and 80.degree. C. the product of (b) with an effective amount of diatomaceous earth; d) separating the insoluble diatomaceous earth containing the cholesterol:saponin complex by decanting, filtration, or centrifugation; and (e) recovering the food product having a reduced content of cholesterol.Type: GrantFiled: November 24, 1992Date of Patent: December 6, 1994Assignee: The Regents of the University of CaliforniaInventors: Esdras Sundfeld, John M. Krochta, Thomas Richardson
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Patent number: 5356651Abstract: A method for treating raw milk to produce treated milk having a lower bacterial content than the raw milk. The milk is homogenized and, within about 5 minutes from the homogenization, subjected to dynamic microfiltration, to yield a filtrate which has a lower bacterial content than the initial raw milk. When the flow rate of milk through the microfilter drops below a predetermined level, the dynamic microfilter is removed from milk filtration service, flushed with water, and returned to milk filtration service, the steps being repeated as necessary until the membrane cannot be rejuvenated to a minimum filtration capacity, at which time the membrane is subjected to chemical cleaning to essentially restore the original filtration capacity of the membrane.Type: GrantFiled: December 30, 1992Date of Patent: October 18, 1994Assignee: Pall CorporationInventors: Peter J. Degen, Tony Alex, Joseph W. Dehn, Jr.
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Patent number: 5356638Abstract: A method and apparatus is provided for producing yogurt in a small container and in a manner by which the formed yogurt may have undesirable serum drained therefrom to dehydrate the yogurt prior to consumption thereof, all through the use of a single container and internal sieve and independent of removal of the yogurt from the original container subsequent to consumption of the yogurt.Type: GrantFiled: March 11, 1993Date of Patent: October 18, 1994Inventor: Cyrus O. Varan
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Patent number: 5356640Abstract: Cheese containing substantially all the casein and whey protein present in milk is prepared by concentrating milk, increasing ionic strength of the concentrated milk, fermenting the concentrate with a lactic acid-producing bacteria and evaporating water from the fermented concentrate. By increasing the ionic strength, coagulation is prevented during fermentation to produce a liquid fermented concentrate that can be efficiently evaporated. Preferably, milk is concentrated by ultrafiltration and diafiltration to produce a retentate having a concentration ratio of about 3:1 to 6:1, ionic strength of the retentate is increased by adding sodium chloride in an amount of about 0.5 to 1.5%, the retentate is fermented to a pH of about 4.9 to 5.5 and the fermented retentate is continuously evaporated at below atmospheric pressure.Type: GrantFiled: April 16, 1993Date of Patent: October 18, 1994Assignees: The Commonwealth of Australia Commonwealth Scientific and Industrial Research Organization, Australian Dairy CorporationInventors: Graeme W. Jameson, Brian J. Sutherland
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Patent number: 5356639Abstract: A process and apparatus are provided for producing cheese containing substantially all of the casein and whey proteins in milk. The cheese is produced by ultrafiltering and diafiltering milk to obtain a concentrate having a solids content desired in the cheese, increasing the ionic strength of the concentrate by adding a salt to prevent coagulation during fermenting, fermenting the concentrate without producing a coagulum, preheating the fermented concentrate and evaporating water from the concentrate to obtain cheese having substantially all the casein and whey proteins in milk. Preferably, ultrafiltering and diafiltering produce a concentrate having a concentration ratio of about 3:1 to 6:1, the salt is sodium chloride added in an amount of about 0.5 to 1.5 percent by weight, fermenting is to a pH of about 4.9 to 5.5, preheating is to a temperature of about 60.degree.-100.degree. C., evaporating is continuous at below pressure and the cheese has a solids content of about 58-71 percent.Type: GrantFiled: April 16, 1993Date of Patent: October 18, 1994Assignee: Commonwealth Scientific and Industrial Research Organization/Australian Dairy CorporationInventors: Graeme W. Jameson, Brian J. Sutherland
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Patent number: 5352476Abstract: Non-phosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced by proteolytic enzyme hydrolysis of a casein-based material. Membrane ultrafiltration is used to separate phosphopeptides which are retained by the membrane in a retentate from the non-phosphorylated peptides which pass through the membrane in an ultrafiltrate. The phosphopeptides in the retentate are disaggregated and are subjected to further membrane ultrafiltration where the phosphopeptides pass through the membrane and are separated from the enzyme. The non-phosphorylated peptides have nutritive value and can be used to form compositions for providing nutrition. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.Type: GrantFiled: April 23, 1992Date of Patent: October 4, 1994Assignee: Institut National de la Recherche AgronomiqueInventors: Gerard Brule, Loic Roger, Jacques Fauquant, Michel Piot
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Patent number: 5334408Abstract: Non-phosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced. A hydrolyzate containing non-phosphorylated peptides and phosphopeptides is prepared by proteolytic enzyme hydrolysis of a casein-based material. The hydrolyzate is subjected to ultrafiltration with a membrane which allows peptides to pass through to produce a permeate containing the non-phosphorylated peptides and phosphopeptides. A bivalent cation-containing salt capable of aggregating the phosphopeptides is added to the permeate to produce a mixture containing phosphopeptide aggregates and non-phosphorylated peptides. The mixture is subjected to ultrafiltration with a membrane that retains the phosphopeptide aggregates and separates them from the non-phosphorylated peptides. The non-phosphorylated peptides have nutritive value and can be used to form compositions for providing nutrition.Type: GrantFiled: May 26, 1992Date of Patent: August 2, 1994Assignee: Institut National de la Recherche AgronomiqueInventors: Gerard Brule, Loic Roger, Jacques Fauquant, Michel Piot
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Patent number: 5326579Abstract: The present invention relates to a process for the removal of cholesterol from a processed or un processed dairy product, which process comprises: (a) obtaining a processed or unprocessed dairy product containing cholesterol (b) contacting the dairy product at a temperature of between about 35.degree. and 80.degree. C. with an amount of saponin effective to bind up to about 90% of the cholesterol present in the dairy product; (c) contacting a temperature of between about 35.degree. and 80.degree. C. the cholesterol:saponin with an effective amount of diatomaceous earth; (d) separating the insoluble cholesterol: saponin/diatomaceous earth by filtration or centrifugation; and (e) recovering the dairy product having a reduced content of cholesterol. The process particularly useful wherein the dairy product is selected form raw milk, pasteurized milk, raw cream, pasteurized cream, butteroil or anhydrous fat.Type: GrantFiled: July 6, 1992Date of Patent: July 5, 1994Assignee: The Regents of the University of CaliforniaInventors: Thomas Richardson, Rafael Jimenez-Flores
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Patent number: 5324529Abstract: A system for handling of cheese in the green state particularly directed for handling natural cheese types such as cheddar and colby in a manner so that they can be conveniently sub-divided and individually packaged, on the same day of manufacturing, into a variety of finished consumer and cheese market sized portions. The system includes the handling of green cheese immediately as it is formed through the processes of batch or continuous cheese making equipment and cheese towers to provide, preferably, 40 to 45 or other selected pound blocks of green cheese. The cheese blocks are immediately handled after forming to eliminate the normally utilized bulk block aging or curing systems. The green cheese blocks are selectively handled and may be placed into temporary bulk block pouches and packaged for future handling or are directed to trimming and cutting devices which will trim and cut the blocks into the consumer, market size units.Type: GrantFiled: May 8, 1992Date of Patent: June 28, 1994Inventor: Ian P. Brockwell
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Patent number: 5322702Abstract: There is disclosed an opacifying material of micrgranular protein opacifying material having a mean particle size distribution of 0.1 microns to 10 microns with fewer than 20% of the total number of particles exceeding 10 microns, which is prepared by wet milling denatured whey protein isolate.Type: GrantFiled: June 15, 1992Date of Patent: June 21, 1994Assignee: FMC CorporationInventors: Edward Selinger, Thomas R. Laaman
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Patent number: 5264241Abstract: Process for manufacturing products with a reduced content of sterols and particularly of cholesterol, characterized in that the starting material is composed at least in part of dairy cream and is in the form of an oil-in-water emulsion, and in that it consists essentially of:contacting the starting material with a sufficient amount of cyclodextrin to form inclusion complexes with the sterols present in the fat, so as to render them extractable;inverting the oil-in-water starting emulsion into a water-in-oil emulsion;extracting the complexes formed in whole or in part.Type: GrantFiled: October 31, 1991Date of Patent: November 23, 1993Assignee: Roquette FreresInventors: Jean Graille, Daniel Pioch, Michel Serpelloni, Leon Mentink
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Patent number: 5264226Abstract: The present invention relates to a process for preparing dairy products with a low content of sterols, particularly of cholesterol, characterized in that it consists essentially of contacting an oil-in-water emulsion comprising dairy fats with cyclodextrin in sufficient amount to form inclusion complexes with the sterols so that the latter can be extracted from the fat, and simultaneously or not, separating at least partly said complexes from the medium without inverting the starting oil-in-water emulsion.Type: GrantFiled: October 31, 1991Date of Patent: November 23, 1993Assignee: Roquette FreresInventors: Jean Graille, Daniel Pioch, Michel Serpelloni, Leon Mentink
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Patent number: 5262183Abstract: A high-solids pre-cheese for conversion into natural cheese is prepared by producing a retentate from milk, fermenting the retentate to a pH between about 4.8 and about 5.6 without coagulation, adding a milk clotting enzyme in a non-coagulating amount, evaporating moisture to a total solids content of more than about 55% to produce pre-cheese and holding the pre-cheese under curing conditions for conversion of at least about 65% kappa casein to para kappa casein. The milk clotting enzyme is preferably added immediately prior to evaporation. Evaporation is under highly turbulent conditions and product temperature in the evaporator preferably does not exceed 75.degree. F. After evaporation, the pre-cheese is preferably held for 3 to 14 days for the conversion of kappa casein to para kappa casein.Type: GrantFiled: March 25, 1992Date of Patent: November 16, 1993Assignee: Kraft General Foods, Inc.Inventors: James W. Moran, James R. Posdal, Gary W. Trecker
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Patent number: 5260080Abstract: Skimmed milk is subjected to acidification by electrodialysis in one or two successive three-compartment electrodialyzers. The resulting milk is at a pH of 4.5 or 2.8. Milk at a pH of 4.5 may be used for obtaining refined casein as a substitute for rennin casein. Milk at a pH of 2.8 when sterilized and filtered to selectively extract a whey permeate and serum proteins becomes casein in its natural state soluble at a pH in the range 2.8 to 4, which casein may be neutralized in a two-compartment electrodialyzer. The acid permeate is passed over a strong cationic resin in order to be used as an acid agent in the initial electrodialyzers.Type: GrantFiled: July 8, 1992Date of Patent: November 9, 1993Assignee: Societe Vidaubanaise d'IngenierieInventor: Roland Noel
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Patent number: 5260079Abstract: A method of and equipment for controlling the content of fat in milk. Whole milk is separated into skim milk. Some of the cream is returned to the skim milk to create a standardized milk. The standardized milk is employed to derive a parameter that dictates how much cream is to be added. The fat contents detected in the standardized milk are exploited to vary the amount of added cream. The density of the skim milk is measured at intervals and the results are stored. The density of the standardized milk is measured and more or less cream is added until a prescribed difference between the skim milk and the standardized milk, corresponding to the desired fat content in the standardized milk, is obtained. The density of the skim milk and that of the standardized milk are measured in the same sensor. The result of each measurement of the density of the skim milk is compared with the stored result.Type: GrantFiled: November 17, 1992Date of Patent: November 9, 1993Assignee: Westfalia Separator AGInventors: Karl-Heinz Zettier, Werner Hanschmann, Wolfgang Wieking
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Patent number: 5256437Abstract: A method for treating raw milk to produce treated milk having a lower bacterial content than the raw milk. The milk is homogenized and within about 5 minutes from the homogenization, subjected to dynamic microfiltration, to yield a filtrate which has a lower bacterial content than the initial raw milk. The resultant milk can be sterile, free from Bacillus cereus bacteria that usually causes degradation of milk quality during refrigerated storage. The milk can be shipped even under non-refrigerated conditions without spoilage, for extended periods of time.Type: GrantFiled: June 19, 1992Date of Patent: October 26, 1993Assignee: Pall CorporationInventors: Peter J. Degen, Tony Alex, Joseph W. Dehn, Jr.
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Patent number: 5232731Abstract: The invention concerns casein-containing dispersions, mixed with denatured protein containing compounds. The pH of the mixture is 4.8-5.2, which pH is regulated by stopping of the milk fermentation by heating. The dispersions can be used as a fat replacer in food products such as dressings, toppings, mayonnaises, frozen deserts, cheese products, and spreads.Type: GrantFiled: July 22, 1991Date of Patent: August 3, 1993Assignee: Van den Bergh Foods Co., Division of Conopco, Inc.Inventors: Frederick W. Cain, Maurizio Decio, Bertus M. van Bogegom, Hubertus C. van Gastel, Johannes Visser
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Patent number: 5232720Abstract: In a method for the preparation of cheese for distribution, milk is concentrated to a dry matter content corresponding to a desired dry matter content of finished cheese through the separation of whey. The concentrated milk is mixed with additives including a substance capable of forming carbon dioxide upon mixing with lactic acid bacteria occurring naturally in milk. When the concentrated milk/additive mixture is packaged into distribution-ready packagings in which it coagulates to form cheese, the carbon dioxide forms tubular passages in the cheese.Type: GrantFiled: October 24, 1991Date of Patent: August 3, 1993Assignee: Tetra Alfa Holdings S.A.Inventor: John Nielsen
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Patent number: 5229159Abstract: Evaporated milk is prepared by separating a standardized milk into a first flux and a second flux, homogenizing the first flux, mixing the homogenized first flux with the unhomogenized second flux, heat-treating the mixture, evaporatively concentrating the heat-treated mixture, homogenizing the concentrate and then sterilizing the homogenized concentrate.Type: GrantFiled: April 15, 1992Date of Patent: July 20, 1993Assignee: Nestec S.A.Inventor: Michael Schwan
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Patent number: 5227187Abstract: There is disclosed a dried cheese product which resists burning when exposed to high processing temperatures. The dried cheese product is manufactured by passing a homogenized cheese emulsion through the nip gap of a roller dryer to form at least one sheet of the dried cheese product. The homogenized cheese emulsion includes cheese, an emulsifying agent, a surface-active agent and water.Type: GrantFiled: June 17, 1991Date of Patent: July 13, 1993Assignee: Commercial Creamery Co.Inventors: Julie A. Wiser, Stuart J. Terhune, Bud E. Gilmartin, Jr., Judith A. Kintner
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Patent number: 5223284Abstract: The present invention provides products, processes and/or methods for treating or preventing the clinical symptoms of an infant suffering from colic. Products and/or methods which reduce or eliminate the level of bovine IgG in food products are also useful to treat patients experiencing clinical symptoms related to ingesting bovine food products.Type: GrantFiled: May 22, 1991Date of Patent: June 29, 1993Assignee: Washington UniversityInventors: Anthony Kulczycki, Jr., Patrick S. Clyne
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Patent number: 5219735Abstract: Nonphosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced by proteolytic enzyme hydrolysis of a casein-based material. Membrane ultrafiltration is used to separate phosphopeptides which are retained by the membrane in a retentate from the nonphosphorylated peptides which pass through the membrane in an ultrafiltrate. The phosphopeptides in the retentate are disaggregated and are subjected to further membrane ultrafiltration where the phosphopeptides pass through the membrane and are separated from the enzyme. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.Type: GrantFiled: October 17, 1990Date of Patent: June 15, 1993Assignee: Institut National de la Recherche AgronomiqueInventors: Gerard Brule, Loic Roger, Jacques Fauquant, Michel Piot
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Patent number: 5216123Abstract: Non-phosphorylated peptides and phosphopeptides useful as alimentary products or medicaments are produced. A hydrolyzate containing non-phosphorylated peptides and phosphopeptides is prepared by proteolytic enzyme hydrolysis of a casein-based material. The hydrolyzate is subjected to ultrafiltration with a membrane which allows peptides to pass through to produce a permeate containing the non-phosphorylated peptides and phosphopeptides. A bivalent cation-containing salt capable of aggregating the phosphopeptides is added to the permeate to produce a mixture containing phosphopeptide aggregates and non-phosphorylated peptides. The mixture is subjected to ultrafiltration with a membrane that retains the phosphopeptide aggregates and separates them from the non-phosphorylated peptides. The phosphopeptides form salts, which have dietetic uses, with macroelements such as calcium and/or magnesium and/or oligoelements such as iron and zinc.Type: GrantFiled: January 30, 1991Date of Patent: June 1, 1993Assignee: Institut National de la Recherche AgronomiqueInventors: Gerard Brule, Loic Roger, Jacques Fauquant, Michel Piot
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Patent number: 5213835Abstract: A method of separating phosphorus from condensed skim milk and from whey protein involves exposing the respective starting material to alumina particles while the starting material has a pH in the range of about 6.0 to 6.5. The alumina particles may be conditioned prior to use by exposing the particles to a solution containing a sulfate moiety. Both batch and continuous methods are disclosed.Type: GrantFiled: December 20, 1991Date of Patent: May 25, 1993Assignee: Abbott LaboratoriesInventors: Christy A. Nardelli, Arthur J. C. L. Hogarth, James M. Simpson, Andre Daab-Krzykowski, Terrence B. Mazer
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Patent number: 5213827Abstract: The present invention is directed to a process for manufacture of pre-cheese that is capable of being converted into natural cheese having total solids in excess of 55%. The process includes the steps of removing moisture, salts and lactose from skim milk by a membrane process to provide a retentate having between about 70% and about 83% moisture, between about 0.7% and about 2.5% salts and less than about 1.8% lactose. Cultures capable of metabolizing lactose to lactic acid are added to the retentate and the retentate is fermented until the lactose of the retentate has been substantially converted to lactic acid. Sufficient lactose is provided to reduce the pH of the retentate to within the range of about 4.8 to about 5.6. The fermented retentate is then subjected to centrifugation to provide a concentrate having from about 30% to about 50% total solids.Type: GrantFiled: January 27, 1992Date of Patent: May 25, 1993Assignee: Kraft General Foods, Inc.Inventors: K. Rajinder Nauth, Barbara Kostak
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Patent number: 5209943Abstract: A method of making bulk cheese utilizes a vertical tower wherein the curd and whey mixture is introduced at the top of the tower and the cheese is withdrawn from the bottom of the tower. The tower is placed under negative pressure by drawing a vacuum through the center of the tower along its central axis and along the periphery of the tower to draw whey from the curd and whey mixture toward the center of the tower and toward the perimeter of the tower to remove it from the curd as the cheese is formed.Type: GrantFiled: August 7, 1991Date of Patent: May 11, 1993Assignee: Damrow Company, Inc.Inventor: Allen J. Pittelko
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Patent number: 5204134Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk. The hypoallergenic milk is formed by combining a mixture of mineral salts approximately the mineral content of milk, carbohydrate and hypoallergenic protein. Hypoallergenic fat, vitamins and other components are optionally added to meet the minimum daily nutritional requirements for milk. The ingredients are ultrafiltered either separately or in combination as needed to remove allergenic molecules.Type: GrantFiled: September 4, 1991Date of Patent: April 20, 1993Assignee: Immuno Path Profile, Inc.Inventor: Leonard S. Girsh
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Patent number: 5186971Abstract: A hypoallergenic milk which has the flavor and smell of natural whole mammalian milk is disclosed herein. The hypoallergenic milk is made from the ultrafiltered permeate of cow's milk, whey , or other milk fraction. The permeate is substantially free of cow's milk protein and fat. The hypoallergenic milk product includes a polypeptide, an amino acid, or a combination of both as an additive. The permeate is supplemented with hypoallergenic protein, and optionally fat, vitamins and minerals to meet the minimum daily nutritional requirements for milk.Type: GrantFiled: September 4, 1991Date of Patent: February 16, 1993Assignee: Immunopath Profile, Inc.Inventor: Leonard S. Girsh
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Patent number: 5149558Abstract: A process whereby sweetened condensed milk (SCM) or sweetened condensed skimmed milk (SCSM) is used as a starting material. The SCM or SCSM is pumped to a stainless steel refrigerated holding tank where it is diluted to 50.degree.-65.degree. brix (solids) with water. The product is then pumped into a continuous vacuum dryer, through a deaerator to control foaming and then into a feed pan. A stainless steel feed roll rotates in the feed pan and pick up SCM or SCSM product which then deposits a uniform layer of the SCM or SCSM on a continuous stainless steel belt. The clearance between the feed roll and the stainless steel belt is 0.015 to 0.025 inches. The SCM or SCSM product then goes through three heat zones at which vapor is driven off. Heat zone 1 preconcentrates and degasses the SCM or SCSM. This increases the area and volume of product so that it can withstand rapid evaporation occurring in heat zone 2. Heat zone 2 includes a hot drum at which a major portion of the drying occurs.Type: GrantFiled: June 17, 1991Date of Patent: September 22, 1992Assignee: Crystals InternationalInventors: Cindy E. Little, Eric Cully
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Patent number: 5143742Abstract: The invention relates to a process for the production of a food product, that in particular is usable as a bread spread, creamy food and/or a base material for the production of specialties, consisting predominantly of milk protein, oil and water. It is the object of the invention to create an easily produced pure natural product of creamy to solid consistency which contains little fat and much protein and is usable in a variety of ways as a bread spread and as a food product. In the process of the invention, curds, yogurt or other milk protein in flocculent form is dehydrated, to the dehydrated product an edible oil is added and then stirred until a product of creamy to solid consistency is obtained. This obtained product is usable as a bread spread as well as a creamy food in a variety of tastes through the use of additives of particular kinds such as sugar, fruit sugar, fruits, herbs and vegetables, but also meat and cheese.Type: GrantFiled: October 7, 1991Date of Patent: September 1, 1992Inventor: Johann Maroudas
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Patent number: 5137738Abstract: System and method for controlling the content of a fluid product such as milk. The entire product stream is monitored continuously, and the actual content of the stream is compared with the desired content. A correction signal which varies in accordance with the difference between the actual content and the desired content is provided, and in one disclosed embodiment the content of the product is adjusted in response to the correction signal by an amount which decreases as the content approaches the desired level. In another disclosed embodiment, the butterfat content of both the standardized milk product and an excess cream output are controlled. The correction signals are adapted to control valves which control flow to result in both the standardized milk product and excess cream output having the desired butterfat content.Type: GrantFiled: April 17, 1991Date of Patent: August 11, 1992Assignee: Wedgewood Technology, Inc.Inventor: William H. Wynn
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Patent number: 5128162Abstract: Generally in accordance with the present invention, methods are provided for removing cholesterol from edible triglyceride oils. In this regard, animal fats typically contain cholesterol predominantly in the form of free cholesterol, as well as minor amounts of cholesterol esters of fatty acids such as cholesteryl oleate or palmitate. The present methods may be used to remove cholesterol from both animal and vegetable triglyceride oils, including, but not limited to, butterfat, beef tallow, fish oil, lard, soybean oil, canola oil, corn oil, sunflower oil, cottonseed oil, safflower oil, olive oil and peanut oil.Type: GrantFiled: July 31, 1990Date of Patent: July 7, 1992Assignee: Kraft General Foods, Inc.Inventors: Paul W. Wrezel, R. G. Krishnamurthy, Gerard L. Hasenhuettl
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Patent number: 5118516Abstract: Lactose containing physiologically-active sialic acids can be obtained by isolating and recovering the sialic acids together with lactose from a permeate or deproteinization solution obtained by ultrafiltration or heat treatment of whey or skim milk. The sialic acids-containing lactose is useful as an effective ingredient for foods, drugs, feeds, etc.Type: GrantFiled: March 7, 1990Date of Patent: June 2, 1992Assignee: Snow Brand Milk Products Company, LimitedInventors: Masaharu Shimatani, Yuzi Murakami, Tadashi Idota, Kazuo Ido
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Patent number: 5114729Abstract: The present invention relates to a method of making a new food product, based on a milk-ultrafiltration retentate.Said method consists mainly in a first milk concentration step by ultrafiltration and a second step of thermocoagulation of the obtained ultrafiltration retentate.The resulting products--of terrine type--constitute another object of the invention.Type: GrantFiled: October 24, 1989Date of Patent: May 19, 1992Assignee: Union Laitiere NormandeInventors: Philippe D. d'Aprigny, Jean H. Le Treut
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Patent number: 5092964Abstract: Butter oil is heated under high vacuum and sparged for up to about 6 hours to remove cholesterol. Walls surrounding a vapor space above the sparged mass preferably are heated to remove cholesterol with reduced loss of desirable low molecular weight components. Alternatively, the temperature of the butter oil is lowered, and the butter oil is sparged with steam for an additional period of up to about 3 hours to partially hydrolyze triglycerides to mono- and di-glycerides and free fatty acids. The low cholesterol butter oil then is cooled before being exposed to air, thus avoiding oxidation which produces off-flavors. The resulting low-cholesterol butter fat and products made therefrom have composition and organoleptic characteristics substantially similar to those of natural butter oil and butter.Type: GrantFiled: February 3, 1989Date of Patent: March 3, 1992Assignee: Campbell Soup CompanyInventors: Joseph A. Conte, Jr., Bobby R. Johnson