Patents Assigned to Wisconsin Milk Marketing Board
  • Transgenic non-human mammals comprising a bovine 5' flanking regulatory sequence
    Patent number: 5850000
    Abstract: 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: Grant
    Filed: March 22, 1996
    Date of Patent: December 15, 1998
    Assignee: Wisconsin Milk Marketing Board
    Inventors: Gregory T. Bleck, Robert D. Bremel
  • Transgenic mice producing bovine .alpha.-lactalbumin in their milk
    Patent number: 5530177
    Abstract: 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: Grant
    Filed: June 4, 1993
    Date of Patent: June 25, 1996
    Assignee: Wisconsin Milk Marketing Board
    Inventors: Gregory T. Bleck, Robert D. Bremel
  • Method of manufacture of creamy Havarti style cheese
    Patent number: 4882179
    Abstract: 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: Grant
    Filed: September 15, 1988
    Date of Patent: November 21, 1989
    Assignee: Wisconsin Milk Marketing Board
    Inventors: James D. Beyer, Mark E. Johnson
  • Spreadable product having and anhydrous milk fat component
    Patent number: 4839190
    Abstract: 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: Grant
    Filed: April 24, 1987
    Date of Patent: June 13, 1989
    Assignee: Wisconsin Milk Marketing Board, Inc.
    Inventor: John E. Bumbalough