Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.

Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.

Abstract: The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.

Abstract: Novel methods for producing whey protein concentrates with favorable properties are provided. The methods include using chitosan selective precipitation whey pre-treatment, and microfiltration using polymeric membranes. The products obtained using these methods include WPC80 with low fat content, high clarity, low browning potential during storage, and having low levels of volatiles. Compositions and foaming agents obtained using the methods of the present invention are also provided.

Abstract: The present invention provides novel compositions and methods for producing protein-polysaccharide conjugates in aqueous solutions. Also provided are methods for limiting the Maillard reaction to the very initial stage, the formation of the Schiff base. Provided are methods to obtain a simple product of Schiff base with white color, and compositions obtained using the methods of the present invention.

Abstract: The present invention provides compositions and methods for preparing cheese with low fat content and with improved texture, color and baking properties. The compositions and methods of the invention include acidification of the cheese base and the addition of glycerides to manufacture processed or heated curd cheese with improved properties such as texture, stickiness, color and baking properties.

Abstract: A method is provided for obtaining ?-casein from skim milk. Purification of ?-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of ?-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble ?-casein. An integrated scheme that allows a dairy plant to continuously separate and purify ?-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness.

Abstract: A container having an external gutter located below a primary wiping surface or edge. Drips from the wiping surface to the exterior of the container accumulate in the gutter and drain back into the container through drain notches at the bottom of the gutter. A liner having the same basic configuration as the paint bucket can be used to cover all portions of the paint bucket thereby to minimize any need to clean the paint bucket. The liner can be disposable. A cover can seal the paint bucket with or without a liner.

Abstract: A container having an external gutter located below a primary wiping surface or edge. Drips from the wiping surface to the exterior of the container accumulate in the gutter and drain back into the container through drain holes at the bottom of the gutter.

Abstract: A container having an external gutter located below a primary wiping surface or edge. Drips from the wiping surface to the exterior of the container accumulate in the gutter and drain back into the container through drain holes at the bottom of the gutter.