Patents by Inventor Pei K. Chang

Pei K. Chang 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).

  • Removal of proteins from liquid acid cheese whey
    Patent number: 4028317
    Abstract: Proteins are removed from liquid acid cheese whey at a temperature of from about 10.degree. to about 25.degree. C. by adding to the acid cheese whey, which is at a pH of from about 6.0 to about 8.0, an effective amount of undissolved sodium lauryl sulfate for precipitation of the proteins and by thereafter adjusting the pH of the acid cheese whey to a value of from about 2.0 to about 5.0 to cause said precipitation.
    Type: Grant
    Filed: May 30, 1975
    Date of Patent: June 7, 1977
    Assignee: Stauffer Chemical Company
    Inventor: Pei K. Chang