Patents Assigned to Nederlands Instituut voor Zuivelonderzoek
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Patent number: 7169896Abstract: The present invention relates to a process for solubilizing keratins from a keratin containing starting material such as poultry feathers. The keratins are may be solubilized using a sulphide under alkaline conditions. In the process the cysteine residues of solubilized keratins and are partially modified, e.g. by alkylation. The conditions of solubilisation and partial modification are chosen such that the keratins are also partially hydrolyzed. The partially modified and partially hydrolyzed keratin may be used as stable dispersions e.g. for the production of films and coatings by casting.Type: GrantFiled: July 12, 2002Date of Patent: January 30, 2007Assignee: Stichting Nederlands Instituut voor ZuivelonderzoekInventors: Peter Marcel Myriam Schrooyen, Radulf Oberthur
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Patent number: 7048958Abstract: The invention relates to a device for treating a fluid product (4) such as a dairy product, with heat (6), the product (8) being transported with steam through a product conduit for treating the product with heat coming from the steam, the product treated with heat being subsequently supplied to an expansion tank (10) for cooling the product.Type: GrantFiled: February 5, 2001Date of Patent: May 23, 2006Assignee: Stichting Nederlands Instituut Voor Zuivelonderzoek (NIZO)Inventors: Peter de Jong, Rudolph Eduardus Maria Verdurmen, Albertus Egbert Steenbergen
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Patent number: 6831741Abstract: Arrangement for measuring physico-chemical properties of liquid, such as solutions, dispersions and emulsions. The arrangement comprises a light source for producing and emitting light in the liquid, a detector for detecting said light after being scattered by said liquid, processing means arranged for receiving an output signal from said detector. The processing means is further arranged to calculate a maximum value of the mean square displacement <&Dgr;rm2> from the autocorrelation function g(2) as a function of time and the value of the property from said calculated maximum value of the mean square displacement <&Dgr;rm2>.Type: GrantFiled: August 22, 2001Date of Patent: December 14, 2004Assignee: Stichting Nederlands Instituut voor Zuivelonderzoek (NIZO)Inventors: Cornelis Gijsbertus De Kruif, Erik Ten Grotenhuis, David Allan Weitz, Goro Nishimura, Arjun Gaurang Yodh
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Patent number: 6627420Abstract: A process for preparing alanine by culturing a genetically modified microorganism that produces alanine from glucose. The microorganism is one that has been modified to result in an overexpression of an endogenous alanine dehydrogenase gene, expression of a heterologous alanine dehydrogenase gene, or a combination of both. The source of alanine dehydrogenase may be Bacillus sphaericus. The modified microorganisms may be a homofermentative microorganism, such as a strain of L. lactis. The process can be used for in situ and stereoscopic preparation of alanine. The invention also relates to the microorganisms and the recombinant DNA molecules that can be used in the invention, as well as to alanine and alanine-containing products obtained according to the process of the invention.Type: GrantFiled: November 30, 2000Date of Patent: September 30, 2003Assignee: Nederlands Instituut voor ZuivelonderzoekInventors: Pascal Hols, Michiel Kleerebezem, Oscar Paul Kuipers, Thierry Ferain, Jean Marcelin Alain Marie Ghislain Delcour, Willem Meindert De Vos
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Patent number: 6451552Abstract: A method is presented for producing a casein/caseinate hydrolysate stripped of immunogenic proteins. The method comprises treating an aqueous solution, such as milk, comprising casein/caseinate and immunogenic protein other than casein with a protease that selectively hydrolyzes casein. After the casein/caseinate has been hydrolyzed, the casein/caseinate hydrolyzate is separated by membrane ultrafiltration from unhydrolyzed immunogenic protein and recovered. The resulting hydrolyzate is essentially free of antigenic components of the ABBOS peptide and bovine serum albumin. The casein selective protease is selected from cell wall proteinase of Lactococcus lactis subsp. Cremoris Wg2, a Clostridium histolyticum collagenase and a Bacillus polymyxa dispase.Type: GrantFiled: August 26, 1999Date of Patent: September 17, 2002Assignee: Nederlands Instituut voor ZuivelonderzoekInventors: Emmerentia Catharine Henriƫtte Van Beresteijn, Aart Cornelis Alting
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Patent number: 6379628Abstract: The pulsating electric field (PEF) treatment system for preserving fluid products by means of a pulsating electric field comprises at least one electric supply source and at least one fluid flow path including at least one fluid treatment unit. The treatment unit comprises at least two electrodes which are each provided with a number of wires composed to form a net. Between the wires of the net fluid flow-through openings are formed. A surface stretched by the net is directed at least substantially perpendicularly to a fluid flow direction of the fluid flow path at the location of the net. The pulsating electric field is highly homogeneous.Type: GrantFiled: December 5, 2000Date of Patent: April 30, 2002Assignee: Nederlands Instituut voor ZuivelonderzoekInventors: Pieter de Jong, Egbertus Johannes Maria van Heesch
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Patent number: 5928946Abstract: The invention relates primarily to a number of lantibiotics similar to nisin A, which differ from nisin A by substitution, deletion or insertion of one or more amino acids, such as, in particular, the naturally occurring analogue of nisin A, termed nisin Z, which has the structure given above. Lantibiotics of this type are particularly suitable for preserving foodstuffs for humans and animals. This preservation takes place by the use of these lantibiotics themselves or of microorganisms producing these lantibiotics, in particular lactic acid bacteria, in the preparation or storage of foodstuffs.Type: GrantFiled: September 19, 1996Date of Patent: July 27, 1999Assignee: Stichting Nederlands Instituut Voor Zuivelonderzoek (NIZO)Inventors: Willem Meindert De Vos, Roelant Jan Siezen, Oscar Paul Kuipers
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Patent number: 5594103Abstract: The invention relates primarily to a number of lantibiotics similar to nisin A, which differ from nisin A by substitution, deletion or insertion of one or more amino acids, such as the naturally occurring analog of nisin A, termed nisin Z. Lantibiotics of this type are particularly suitable for preserving foodstuffs for humans and animals. This preservation takes place by the use of these lantibiotics themselves or of microorganisms producing these lantibiotics, in particular lactic acid bacteria, in the preparation or storage of foodstuffs.Type: GrantFiled: October 7, 1993Date of Patent: January 14, 1997Assignee: Stichting Nederlands Instituut Voor Zuivelonderzoek (NIZO)Inventors: Willem M. De Vos, Roelant J. Siezen, Oscar P. Kuipers
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Patent number: 5409718Abstract: The invention relates to a method for the preparation of a fermented milk product, such as yoghurt, wherein milk is incubated with a thermophilic Lactobacillus, followed by destroying of the Lactobacillus and optionally adding non-incubated milk, and wherein the milk is then incubated with a Streptococcus.Type: GrantFiled: August 31, 1992Date of Patent: April 25, 1995Assignee: Nederlands Instituut Voor ZuivelonderzoekInventors: Franciscus A. M. Klaver, Jacobus J. Stadhouders, Fedde Kingma
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Patent number: 4938973Abstract: 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 microorganisms that are beneficial in the production stage but unfavourably affect the product quality during storage, are kept apart from the fermentation mixture by means of a semipermeable membrane. The process can be carried out in a fed batch system or continuously, preferably with continous pH control. The products so obtained have improved taste and storage properties.Type: GrantFiled: November 28, 1988Date of Patent: July 3, 1990Assignee: Nederlands Instituut Voor ZuivelonderzoekInventors: Franciscus A. M. Klaver, Fedde Kingma
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Patent number: 4519945Abstract: A process for the preparation of a precipitate of casein and whey protein from a milk product containing casein and whey protein which comprises adjusting the pH of the milk product to a value above 6.8, subjecting the resulting product to a heat treatment whereby the whey protein denatures, cooling the heated product to a temperature below 65.degree. C., reducing the pH of the cooled solution to a value below 5.4 and isolating the resulting precipitate.Type: GrantFiled: December 16, 1983Date of Patent: May 28, 1985Assignee: Stichting Nederlands Instituut Voor ZuivelonderzoekInventor: Henricus A. W. E. M. Ottenhof
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Patent number: 4407747Abstract: Continuous method for dissolving milk proteins containing water insoluble casein by passing said milk proteins together with one or more solubilizers and with water in a continuous stream through a closed reaction chamber by means of a positive displacement pump and converting the mixture within said reaction chamber under the influence of shearing forces into a solution having a dry solids content within the range of from 20 to 70% by weight. The solution can be removed from the reaction chamber as liquid jets which are dried while forming endless threads or films which can be cut or milled. Water soluble milk protein product having a particle density amounting to at least 90% of the specific density. Apparatus for performing said method containing a positive displacement pump and a closed reaction chamber connected to said pump by way of the discharge conduit of said pump, in which reaction chamber preferably a rotary means, such as a colloid mill or a serrated impeller, is provided.Type: GrantFiled: October 28, 1980Date of Patent: October 4, 1983Assignee: Stichting Nederlands Instituut Voor Zuivelonderzoek (NIZO)Inventors: Frank Lippe, Henricus A. W. E. M. Ottenhof, Rudolf De Boer
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Patent number: 4355048Abstract: Semi-hard cheese such as Gouda and Edam is produced by subjecting skimmilk to a first stage ultrafiltration, a second stage diafiltration and a third stage ultrafiltration, adding fat to the resultant concentrate, mixing and cooling the resultant fat-containing concentrate in a first scraped heat exchanger, adding additives for making cheese such as rennet and starter, passing the resultant mixture to a second scraped heat exchanger and placing the mixture in molds to form cheese.Type: GrantFiled: May 11, 1981Date of Patent: October 19, 1982Assignee: Stichting Bedrijven Van Het Nederlands Instituut voor ZuivelonderzoekInventors: Johannes E. Schaap, Paulus F. C. Nooy, Rudolf De Boer
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Patent number: 4114525Abstract: A device for generating shearing forces in yogurt and other viscous liquids or gels being treated. The device uses a movable plate having openings that diverge at least over part of their length and at least in one axial direction. The diverging openings terminate at one end face of the plate to as to define a plate surface which consists entirely or substantially of intersecting lines formed by the ends of the diverging openings.Type: GrantFiled: January 28, 1977Date of Patent: September 19, 1978Assignee: Stichting Bedrijven Van Het Nederlands Instituut Voor ZuivelonderzoekInventors: Frans M. Driessen, Jacob Ubbels, Jacobus J. Stadhouders
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Patent number: 4053642Abstract: Bacteria cultures for use as an inoculant in the preparation of starters and fermented milk products are produced by culturing a milk sugar fermenting bacteria on a culture medium containing whey, a non-whey protein in an amount of about 0.1 to 0.5 weight percent and a buffer mixture. After culturing, the bacteria may be concentrated and freeze dried to produce a starter culture concentrate which can be added directly to cheese milk. When preparing the culture medium, the whey and non-whey protein are pasteurized separately.Type: GrantFiled: June 12, 1975Date of Patent: October 11, 1977Assignee: Stichting Bedrijven Van Het Nederlands Instituut voor ZuivelonderzoekInventors: Gerhard Hup, Jacobus Josephus Stadhouders
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Patent number: 3946657Abstract: Yogurt and other fermented milk products are prepared in a continuous process in which a continuous stream of milk is added to a fermenting mixture of milk and a starter in a prefermenting tank. The pH of the mixture in the prefermenting tank is maintained above the value at which stirring of the mixture will cause syneresis to occur in the final product. A portion of the prefermented mixture is passed into a coagulating tank in which further fermentation and coagulation can take place. In the coagulating tank, the mixture, when its pH surpasses the acidity at which stirring will no longer cause syneresis, is subjected to shearing forces and thereafter filled into containers to produce the final product.Type: GrantFiled: August 6, 1974Date of Patent: March 30, 1976Assignee: Stiching Bedrijven Van Het Nederlands Instituut Voor ZuivelonderzoekInventors: Fransiscus M. Driessen, Jacobus J. Stadhouders, Jacob Ubbels