Abstract: The present invention relates to a method of producing fungal spores with prolonged storage stability or of prolonging the storage stability of fungal spores comprising subjecting fungal spores to a drying procedure to result in a residual moisture content of 12% or less and a composition comprising fungal spores obtained by said method.

Abstract: The present invention relates to a method for producing dormant fungal structures or organs with an improved germination rate comprising subjecting said dormant structures or organs to a procedure comprising a heat treatment, followed by a cooling period as well as a related solid-state fermentation method and dormant fungal structures or organs produced thereby.

Abstract: A process for removing divalent cations, such as magnesium and calcium, from milk by-products, such as whey from cheese making and whey by-products from membrane processes, wherein the weak cationic resin is in the alkali form.

Abstract: A liquid nutritional composition includes partially hydrolysed protein, fat and from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per liter of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per liter of a low amylose starch is shown.

Abstract: A liquid nutritional composition comprising partially hydrolysed protein, fat and from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of less than 5, from 0.1 to 10 grams per litre of an emulsifier with a hydrophilic lipophilic balance value of more than 5 and from 0.01 to 20 grams per litre of a low amylose starch is disclosed.

Abstract: The side walls of a folder unit are embodied with opposed recesses. Additional processing elements, which enhance the variability of the folder unit, can be introduced into the recesses. It is especially advantageous in the recesses of the side walls of the folder unit to provide a processing element which is supported pivotably and has a delivery roller.

Abstract: A process is disclosed for extracting glycomacropeptide from a lactic raw material. This process includes the step of treating a lactic raw material containing glycomacropeptide in the presence of a weakly anionic resin wherein the glycomacropeptide is selectively adsorbed onto the resin and then eluted from the resin so as to obtain an improved protein product which can be used in foods, and pharmaceutical and dental compositions.

Abstract: A purified protease preparation of chymotrypsin and porcine trypsin is prepared by adjusting the pH of a protease solution comprising chymotrypsin and porcine trypsin to a value of between 6 and 9, maintaining the solution at this pH and at 20-35° C. for at least 15 minutes to at most 120 minutes, so as to allow the proteolytic activity of the proteases to destroy the lipolytic activity of the lipases and phospholipases in the solution. Subsequently, the pH of the solution is reduced to a value of less than or equal to 3.5. The purified protease preparation allows the manufacture of infant formulae containing lecithin which are stable during storage and do not exhibit significant degradation of the added lecithin.

Abstract: A purified protease is prepared by adjusting the pH of a protease solution to a value of between 6 and 9 and by keeping the solution at this pH and at 20-35° C. for at least 15 min and at most 120 min, so as to use the proteolytic activity of the protease to destroy the lipolytic activity of the lipases and phospholipases in the reaction medium and the pH of the solution is reduced to a value of less than or equal to 3.5.

Abstract: The side walls of a folder unit are embodied with opposed recesses. Additional processing elements, which enhance the variability of the folder unit, can be introduced into the recesses. It is especially advantageous in the recesses of the side walls of the folder unit to provide a processing element which is supported pivotably and has a delivery roller.

Abstract: Process for the continuous preparation of a fermented milk in which (1) a milk fermented by lactic acid bacteria is prepared in a first device, the fermented milk being subjected to stirring and pH conditions such that syneresis of the milk does not occur, the pH being regulated by the continuous addition of unfermented milk to the first device and continuously drawing off fermented milk from the first device; (2) in a second, post-acidification device, the fermented milk drawn off from the first device is cooled to a temperature of less than 15.degree. C. so as to subject the fermented milk to a post-acidification, the residence time of the fermented milk in the second device being adjusted so that at the outlet of the latter, the pH of the fermented milk is less than pH 4.7; and (3) a fermented milk having a pH of less than pH 4.7 is continuously drawn off from the second device.

Abstract: The invention relates to a process for the decationization of by-products of milk, particularly whey for cheesemaking, by ion exchange, comprising passing the by-product in liquid form successively through a weak cationic resin and then through a strong cationic resin and then regenerating the resins by passing an acid successively through the strong cationic resin and then through the weak cationic resin.This process enables the strong cationic resin to be utilized to 90% of its capacity and from 30 to 40% of regeneration reactant to be saved. The product obtained serves as an intermediate in the production of lacto-proteins and demineralized lactoserum products suitable for human and animal nutrition.