Abstract: The present invention relates to a method of producing an ideal whey protein concentrate. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

Abstract: The invention relates to a low-sugar acidified product, preferably yogurt or quark, and to a process for its preparation, wherein a milk raw material having a lactose content in the range from about 0.6 weight-% to 2.5 weight-% is used as a starting material.

Abstract: The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

Abstract: The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.

Abstract: The invention relates to a method for producing an acidified milk product including the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying the filtration retentate with an acidic aqueous solution to provide an acidified filtration retentate having a pH in the range of about 5.2 to about 6.5, a calcium/protein ratio of at most about 0.03, and a phosphorous/protein ratio of at most about 0.025; processing the acidified filtration retentate to the acidified milk product having moisture on a fat-free basis of at least 70%. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70% and a calcium/casein ratio of at most about 0.04 and a calcium/protein ratio of at most about 0.03 and a phosphorous/casein ratio of at most about 0.03.

Abstract: The invention relates to a low-sugar acidified product, preferably yogurt or quark, and to a process for its preparation, wherein a milk raw material having a lactose content in the range from about 0.6 weight-% to 2.5 weight-% is used as a starting material.

Abstract: The invention relates to a method of modification of dry matter composition and/or dry matter content of milk, comprising the steps of: providing raw milk having a fat content in the range of about 3% w/w to about 60% w/w; modifying a dry matter composition and/or dry matter content of the raw milk to provide a modified raw milk having a fat content in the range of about 35% w/w to about 60% w/w based on the total weight of the modified raw milk, and a protein content of at most 3% (w/w) and/or carbohydrate content of at most 4% (w/w) based on a fat-free portion of the modified raw milk. The invention further relates to a method of production of butter, wherein the milk with the modified dry matter composition and/or dry matter content is churned to provide butter.

Abstract: The invention relates to a method for producing an acidified milk product comprising the steps of: providing a milk raw material; concentrating the milk raw material by membrane filtration to provide a filtration retentate; acidifying the filtration retentate with an acidic aqueous solution to provide an acidified filtration retentate having a pH in the range of about 5.2 to about 6.5, a calcium/protein ratio of at most about 0.03, and a phosphorous/protei ratio of at most about 0.025; processing the acidified filtration retentate to the acidified milk product having moisture on a fat-free basis of at least 70%. The invention also relates to an acidified milk product having moisture on a fat-free basis of at least 70% and a calcium/casein ratio of at most about 0.04 and a calcium/protein ratio of at most about 0.03 and a phosphorous/casein ratio of at most about 0.03.

Abstract: The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

Abstract: The invention relates to an elevator system in tall buildings, the system having at least one first elevator shaft, which houses an elevator arranged to stop at floors called transfer levels, and at least one second elevator shaft, which houses elevators whose elevator cars are disposed one above the other in the elevator shaft, which elevator cars are designed to stop during their travel at any floor to which or from which a call has been issued. The second elevator shaft is divided vertically into local shafts situated one above the other, the number of which is at least one for each zone between transfer levels.

Abstract: The invention relates to a method for monitoring the condition of the door of an elevator and determining its need for maintenance, the door comprising a door mechanism, door panels and a door operator. The signals (10) of the control system of a door in good condition are measured and a set of characteristics descriptive of the operation of the door is generated from them. The signals (10) of the door control system are measured the operation during the opening and closing movements of the door is divided into stages according to which parts of the door are functioning at each stage. From the measured signals (10), a set of characteristics descriptive of the operation of the door is generated. The set of characteristics thus generated is compared to the set of characteristics for a normal operating condition stored in memory, at least in one stage of operation.

Abstract: The invention relates to an elevator system in tall buildings, said system comprising at least one first elevator shaft (13), which houses an elevator arranged to stop at floors called transfer levels (8, 8a), and at least one second elevator shaft (14), which houses elevators whose elevator cars (22) are disposed one above the other in the elevator shaft, which elevator cars are designed to stop during their travel at any floor to which or from which a call has been issued. The second elevator shaft (14) is divided vertically into local shafts (17, 18, 19) situated one above the other, the number of which is at least one for each zone between transfer levels (8, 8a).

Abstract: The invention relates to a method for monitoring the condition of the door of an elevator and determining its need for maintenance, the door comprising a door mechanism, door panels and a door operator. The signals (10) of the control system of a door in good condition are measured and a set of characteristics descriptive of the operation of the door is generated from them. The signals (10) of the door control system are measured the operation during the opening and closing movements of the door is divided into stages according to which parts of the door are functioning at each stage. From the measured signals (10), a set of characteristics descriptive of the operation of the door is generated. The set of characteristics thus generated is compared to the set of characteristics for a normal operating condition stored in memory, at least in one stage of operation.

Abstract: A system for selecting an elevator in a group consisting of elevators serving the floors of a building, each floor being provided with call input devices for the input of the passengers' calls, the elevator group having a group control unit controlling the group and provided with at least one computer. On the basis of the call sent by a call input device, the group control unit finds out which call input device has issued the call and selects one of the elevators for serving the floor in question on the basis of the passengers' location on the landing according to the information thus obtained.

Abstract: A method for increasing the transportation capacity of elevators in a building involving dividing the elevators (2-7) into two or more groups, each comprising one or more elevators, in such manner that in certain loading situations the groups will temporarily serve different zones (11, 12) of the building (1). Upward peak traffic conditions are detected and the boundaries between zones (11, 12) are determined and maintained by the steps which include:(a) detecting by a peak traffic condition, mainly on the basis of elevator loading time and/or the number of people arriving in an elevator lobby (9) of the building (1).(b) calculating an initial optimal zone boundary value mainly on the basis of traffic statistics and existing transportation capacity.(c) effecting transition of elevator operation to sub-zoning during upward peak traffic.