Patents by Inventor Elsayed Ismail

Elsayed Ismail has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).

  • Patent number: 9623057
    Abstract: The method of making a fermented dairy product from camel milk includes heating camel milk at 85° C. for thirty minutes, cooling the milk to about 60° C. and adding a stabilizer or hydrocolloid (preferably 0.02% by weight ?-carrageenan) to avoid whey off (whey separation) problems, then cooling the milk and adding a probiotic bacterial culture. The camel milk is fermented at between 40° C. and 45° C. for a time ranging between 4 and 12 hours, depending upon the particular bacterial culture used. The fermented camel milk is subjected to three successive storage steps to enrich the D-amino acid, antioxidant and antimicrobial content, storing the fermented camel milk at a temperature of 10° C. for 14 hours, then storing the fermented camel milk in a cold room at a temperature of 4° C., and then storing the fermented camel milk in a refrigerator at a temperature of 4° C. for between 1 and 15 days.
    Type: Grant
    Filed: February 16, 2016
    Date of Patent: April 18, 2017
    Assignee: KING SAUD UNIVERSITY
    Inventors: Omar Amin Alhaj, Abdulrahman Saleh Al-Khalifa, Ali Ahmed Metwalli, Elsayed Ismail, Hatem Salamah Ali