Patents Assigned to Milk Marketing Board
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Patent number: 5850000Abstract: The present invention relates to the use of a mammary specific .alpha.-lactalbumin protein to assist in the production of recombinant proteins in mammals' milk. The invention also relates to the genetically engineered mammal that produces the desired recombinant product in its milk and to the products produced by the genetically engineered mammal, including the altered composition of milk and the semen which includes the desired .alpha.-lactalbumin protein DNA sequence.Type: GrantFiled: March 22, 1996Date of Patent: December 15, 1998Assignee: Wisconsin Milk Marketing BoardInventors: Gregory T. Bleck, Robert D. Bremel
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Patent number: 5530177Abstract: The present invention relates to the use of a mammary specific .alpha.-lactalbumin regulatory sequence to assist in the production of recombinant proteins in mammals' milk. The invention also relates to the genetically engineered mammal that produces the desired recombinant product in its milk and to the products produced by the genetically engineered mammal, including the altered composition of milk and the semen which includes the desired .alpha.-lactalbumin protein DNA sequence.Type: GrantFiled: June 4, 1993Date of Patent: June 25, 1996Assignee: Wisconsin Milk Marketing BoardInventors: Gregory T. Bleck, Robert D. Bremel
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Patent number: 4921717Abstract: A process for producing a sterilized, concentrated milk product comprising the steps of(a) partially concentrating milk or a milk product,(b) sterilizing a partially concentrated milk product and(c) further concentrating the sterilized product of step (b) under sterile conditions.Type: GrantFiled: December 22, 1987Date of Patent: May 1, 1990Assignee: Milk Marketing BoardInventor: Heva M. P. Ranjith
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Patent number: 4882179Abstract: A method of manufacturing a specialty cheese according to the teachings of the present invention is disclosed relating to the manufacture of a creamy Havarti style cheese. According to the present invention, to reduce the moisture content, the curd is cooked at a temperature exceeding the recommended maximum temperature for optimum acid production for a mesophile culture and specifically at a temperature in the range of 104.degree. to 106.degree. F. for a cooking time in the range of one hour for retarding the culture growth to restrict the number of cells to reduce the bitterness in the cheese and for modifying the enzymatic activity of the starter organisms while still achieving acceptable acid production. Further, according to the present invention, the change of balance between the enzymatic activities previously accomplished by chilling the curd with a water bath treatment is accomplished by curing the cheese in a first curing regimen at a temperature in the range of 55.degree. to 65.degree. F.Type: GrantFiled: September 15, 1988Date of Patent: November 21, 1989Assignee: Wisconsin Milk Marketing BoardInventors: James D. Beyer, Mark E. Johnson
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Patent number: 4839190Abstract: A cold spreadable product includes a milk fat component consisting essentially of a stearine fraction obtained at approximately 29.5.degree. C. and an olein fraction obtained at approximately 12.5.degree. C. The product is produced by fractionating anhydrous milk fat to obtain the two fractions, then recombining only the two fractions of interest excluding the other milk fat fractions produced in the fractionating process.Type: GrantFiled: April 24, 1987Date of Patent: June 13, 1989Assignee: Wisconsin Milk Marketing Board, Inc.Inventor: John E. Bumbalough
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Patent number: 4798731Abstract: A process for the production of a liquid dairy product that is substantially free from micro-organisms that would bring about spoilage during storage of the untreated product at 10.degree. to 30.degree. C., which process comprises the steps of(a) heating a liquid milk product to a temperature not exceeding 105.degree. C.,(b) heating the liquid milk product at a rate of at least 4.8.degree. C. per second to a temperature above 105.degree. C. and(c) cooling the liquid milk product at a rate of at least 8.8.degree. C. per second to a temperature below 110.degree. C., the total time that the liquid milk product spends above 105.degree. C. being such that the B* value of the complete heat treatment regime is not more than 1.01 and not less than about 0.5 and the C* value of the complete heat treatment regime is not more than 0.27.Type: GrantFiled: September 3, 1985Date of Patent: January 17, 1989Assignee: Milk Marketing BoardInventors: Heva M. P. Ranjith, Yin C. Thoo
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Patent number: 4606926Abstract: A butter-like spread which is spreadable direct from the refrigerator is obtained by blending a cream separated from cows milk with edible triglycerides of non-dairy origin and then churning the blend to form a butter-like spread which is separated from the resulting aqueous phase, the proportion of cream and triglyceride in the blend being such that the triglycerides of non-dairy origin represents at least 35% by weight of the total fat content of the spread.Type: GrantFiled: February 25, 1985Date of Patent: August 19, 1986Assignee: Milk Marketing BoardInventors: Robert Wiles, Roger Lane
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Patent number: 4178936Abstract: In the collection of eggs (ova) from animals such as cows, a flexible catheter is introduced through a rigid external introducer, the catheter being provided with an inflatable cuff to seal off a uterine horn and with channel means for a flushing fluid.Type: GrantFiled: July 27, 1977Date of Patent: December 18, 1979Assignee: Milk Marketing BoardInventor: Raymond Newcomb