Of Milk Or Milk Product Patents (Class 426/34)
  • Patent number: 10143224
    Abstract: A low protein yogurt composition is provided comprising water, at least one dairy ingredient and a crosslinked waxy starch, wherein the crosslinked waxy starch is crosslinked with phosphate groups and has a peak Brabender viscosity of from about 600 to about 1500 Brabender units, and the cross-linked waxy starch is present in an amount sufficient to add viscosity to the yogurt. The crosslinked waxy starch can also be stabilized by acetylation to obtain longer shelf life.
    Type: Grant
    Filed: June 27, 2016
    Date of Patent: December 4, 2018
    Assignee: Corn Products Development, Inc.
    Inventors: Callen Sistrunk, Valerie Jezequel, Judith Vaz, Florian Much, Hanna Clune, Erhan Yildiz, Douglas Hanchett, Niketa Lad
  • Patent number: 10143219
    Abstract: A novel dietary supplement and nutritional aid and methods for the manufacture and administration of the same are disclosed for the inhibition of OCD in afflicted animals, particularly horses. The present invention relates generally to a feed composition and methods of use thereof for reducing the development of Osteochondrosis Dissecans (OCD) lesions in predisposed young animals, particularly horses. More specifically the invention provides a nutritional formula that targets the metabolic deficiencies identified as being correlated with development of OCD.
    Type: Grant
    Filed: March 6, 2014
    Date of Patent: December 4, 2018
    Assignees: Rutgers, The State University of New Jersey, The Trustees of Princeton University
    Inventors: Sarah Ralston, Istvan Pelczer
  • Patent number: 10117447
    Abstract: A method for and product of the low temperature extrusion of food grade HPMC by sequential addition of powdered HPMC with or without starch is disclosed herein.
    Type: Grant
    Filed: March 17, 2014
    Date of Patent: November 6, 2018
    Assignees: The United States of America, as represented by The Secretary of Agriculture, Dow Global Technologies LLC
    Inventors: Bor-Sen Chiou, Syed H Imam, Wallace H Yokoyama, Stephanie K Lynch
  • Patent number: 10117445
    Abstract: The present invention relates to a yogurt product that is frozen wherein the yogurt product comprising 50-100% fermented yogurt mix, preferably 80-100%, more preferably 90-100% fermented yogurt mix, and the degree of overrun of the mix is between 20 to 150% by volume, preferably 30-60%. The present invention also relates to a method of preparing such a product.
    Type: Grant
    Filed: October 31, 2013
    Date of Patent: November 6, 2018
    Assignee: Nestec S.A.
    Inventor: Sinan Imer
  • Patent number: 10092633
    Abstract: The invention relates to newly identified peptides of that are capable of inducing tolerance to cow's milk, especially to ?-lactoglobulin. The peptides may be administered to mammals, especially to young infants who are at risk of allergy to cow's milk proteins, to induce oral tolerance to cow's milk; they may also be administered to children or adults who are allergic to cow's milk to allow “desensitization” towards the allergenic milk proteins, especially ?-lactoglobulin, to occur. The peptides may also be used to induce tolerance to goat's and buffalo's milk proteins, especially ?-lactoglobulin. The peptides are capable of modulating the mammalian immune response to allergens.
    Type: Grant
    Filed: December 16, 2013
    Date of Patent: October 9, 2018
    Assignee: Nestec S.A.
    Inventors: Carine Blanchard, Sophie Nutten, Alexandre Panchaud
  • Patent number: 10093749
    Abstract: Provided are exopolysaccharide produced by novel lactic acid bacteria having an IgA production promoting ability, a production method of the exopolysaccharide, a composition containing the exopolysaccharide, and the like.
    Type: Grant
    Filed: September 18, 2014
    Date of Patent: October 9, 2018
    Assignee: NITTO PHARMACEUTICAL INDUSTRIES, LTD.
    Inventors: Kenji Yamamoto, Chiaki Matsuzaki, Keiko Hisa
  • Patent number: 9888699
    Abstract: The invention relates to a low-energy, low-fat or fat-free, high-protein soured or unsoured product prepared by means of a crosslinking enzyme, and to a process for the preparation thereof.
    Type: Grant
    Filed: May 4, 2010
    Date of Patent: February 13, 2018
    Assignee: VALIO LTD.
    Inventors: Päivi Myllärinen, Kirsi Rajakari
  • Patent number: 9826751
    Abstract: Food products and systems and methods for their production involve microfiltration (“MF”) of fluid skim to form a MF retentate, combining the MF retentate with cream and subjecting the combination to ultrafiltration (“UF”) to form a UF retentate. Prior to UF, the composition is formed of non-acidified components. Following UF, the UF retentate is acidified and forms a food product including a high solids content. The solids content may be further increased using evaporation. The resulting cheese or cheese base contains a lower whey protein ratio in a fat:casein:whey protein ratio compared to systems and methods that do not employ MF.
    Type: Grant
    Filed: January 21, 2015
    Date of Patent: November 28, 2017
    Assignee: LAND O'LAKES, INC.
    Inventors: Thomas Alexander Glenn, III, Clint Garoutte, Kang Hu, Jason Thompson, Orlando Maldonado
  • Patent number: 9777253
    Abstract: The present invention relates to a method for obtaining a lactic acid bacteria strain which results in a high mechanical shear resistance of the products fermented with the strain and to bacteria strains obtainable by such a method. Furthermore, the present invention relates to lactic acid bacteria strains which results in a high resistance towards mechanical shear treatment of the products fermented with the strains or mutants and variants thereof. The improved stability of the texture can be measured as reduced sedimentation in drinking yoghurt applications and reduced syneresis in set-type yoghurt applications. Thus, the present invention also relates to methods for preparation of a fermented milk product, such as a yoghurt, with such lactic acid bacteria strains and to such fermented milk products.
    Type: Grant
    Filed: June 21, 2011
    Date of Patent: October 3, 2017
    Assignee: CHR. HANSEN A/S
    Inventors: Ditte Marie Folkenberg, Christian Gilleladen, Helle Skov Guldager
  • Patent number: 9775371
    Abstract: This invention relates to alkyl 5-acyloxydecanoate having formula (1) as follows: wherein R1 denotes a hydrogen atom or an alkyl group having one to four carbon atoms, R2 denotes an alkyl group having one to four carbon atoms, with the proviso that the case where R1 is a methyl group and R2 is a methyl group or an ethyl group is excluded, which is capable of giving to food products or the like a characteristic flavor, or a sensory impression, of milk, fat or cream, and to the use of the same in flavoring compositions.
    Type: Grant
    Filed: February 6, 2013
    Date of Patent: October 3, 2017
    Assignee: T. HASEGAWA CO., LTD.
    Inventors: Daichi Oguro, Kenji Haraguchi, Hiroyasu Takaku
  • Patent number: 9723853
    Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
    Type: Grant
    Filed: September 11, 2015
    Date of Patent: August 8, 2017
    Assignee: Twin Cups, LLC
    Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
  • Patent number: 9723852
    Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
    Type: Grant
    Filed: September 11, 2015
    Date of Patent: August 8, 2017
    Assignee: Twin Cups, LLC
    Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
  • Patent number: 9687009
    Abstract: A method of producing a pasta filata cheese product, such as a Mozzarella-type cheese, in a continuous process without emulsifier or pH regulator additives requires preparing a typical pasta filata-type cheese curd and supplying the curd in cut pieces to one end of a processing chamber. The chamber has an agitator which rotates to work, knead, stretch and move the curd through the chamber. At the same time, steam is injected into the curd in the chamber through a plurality of injection nozzles spaced along the length of the chamber to heat and cook the cheese while it is mechanically worked. The cooked product exiting from the chamber is molded to a desired shape.
    Type: Grant
    Filed: July 16, 2014
    Date of Patent: June 27, 2017
    Assignee: GOLD PEG INTERNATIONAL PTY. LTD.
    Inventors: Robert Murray Smith, Alastair Graeme Sorley, Mark Wynn Kirkby
  • Patent number: 9648891
    Abstract: The present invention relates to a process for manufacturing fermented dairy products, in particular stirred milk products. The invention concerns a process for the manufacture of a fermented dairy product without any cooling step for stopping fermentation due to the use of a weakly post-acidifying lactic bacterium culture as a starter.
    Type: Grant
    Filed: June 3, 2010
    Date of Patent: May 16, 2017
    Assignees: YOPLAIT FRANCE, CHR. HANSEN A/S
    Inventors: Florence Robichon, Bruno Lecanu, Marie-Claude Bezenger, Laurence Peyraud, Hassina Ait Abderrahim, Jean-Marie Odinot
  • Patent number: 9474300
    Abstract: The use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by ferments containing bifidobacteria, the food product has acceptable sensory properties, contains more than about 5×107, in particular more than about 108 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5% of yeast extract or of yeast autolysate.
    Type: Grant
    Filed: March 9, 2012
    Date of Patent: October 25, 2016
    Assignee: COMPAGNIE GERVAIS DANONE
    Inventors: Luc Terragno, Francois Debru, Phillippe Tessier, Stephane Herve, Jean-Michel Faurie
  • Patent number: 9456609
    Abstract: The invention is directed to methods of modifying the plant development process comprising of exposing a plant or plant part to volatiles biosynthesized by one or more bacteria or enzymes. Specifically, the embodiment uses one or more bacteria selected from the plant growth promoting bacteria group consisting of Rhodococcus spp., Pseudomonas spp., or Xanthobacter spp., or a mixture thereof. A closed apparatus, FIG. 1A, containing a tri-phasic system is used to expose the bacteria to hydrocarbons, iron, cyanide, and/or ammonium compounds; the method induces the biocatalyst to biosynthesize volatile compound(s) that deter ethylene production in climacteric plants or fruit resulting in the biocatalyst ability to delay fruit ripening.
    Type: Grant
    Filed: July 17, 2014
    Date of Patent: October 4, 2016
    Inventor: Guenevere Diane Perry
  • Patent number: 9358262
    Abstract: A method of treating or preventing diabetes or obesity that comprises administering an antioxidant-enriched composition produced by fermenting fruit extracts with the bacteria Serratia vaccinii. The antioxidant-enriched composition is capable of decreasing plasma glucose levels, increasing circulating adiponectin levels and decreasing hyperphagia in a subject.
    Type: Grant
    Filed: August 14, 2009
    Date of Patent: June 7, 2016
    Assignee: University of Ottawa
    Inventors: Chantal Matar, Pierre S. Haddad
  • Patent number: 9345741
    Abstract: The present disclosure relates to nutritional compositions including a protein equivalent source that includes a peptide component comprising selected peptides. The protein equivalent source may further include intact protein, hydrolyzed protein, including partially hydrolyzed protein, or combinations thereof. The disclosure further relates to methods of promoting healthy body weight in a target subject by stimulating adiponectin levels by providing the nutritional compositions disclosed herein to a target subject, which includes a pediatric subject.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: May 24, 2016
    Assignee: Mead Johnson Nutrition Company
    Inventors: Dirk Hondmann, Eric A. F. Van Tol, Gabriele Gross, Marieke H. Schoemaker, Teartse Tim Lambers, Tania Ramacho, Manuela Elsen, Jürgen Eckel
  • Patent number: 9277756
    Abstract: Methods for preparing cheese are provided that involve combining a slurry with a cheese precursor to form an admixture that is subsequently processed to form the cheese product. The slurry typically includes a liquid such as water, milk and/or cream and one or more ingredients that are useful for inclusion in the final cheese product. Systems for preparing such slurries and cheese products are also provided.
    Type: Grant
    Filed: April 4, 2013
    Date of Patent: March 8, 2016
    Assignee: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh
  • Patent number: 9167824
    Abstract: A process for preparing a low-lactose or lactose free mammalian milk product comprises the steps of enzymatically hydrolyzing the lactose present in mammalian milk, diluting the milk with a lactose-reduced liquid, and adding one or more of a protein, a mineral, a vitamin, a gum, a starch, a stabilizer, and/or an emulsifier to the milk.
    Type: Grant
    Filed: April 15, 2010
    Date of Patent: October 27, 2015
    Assignee: GLANBIA NUTRITIONALS (IRELAND) LIMITED
    Inventors: Denis Carrigan, Erika Curran, Denise Keehan, Richard White
  • Patent number: 9167825
    Abstract: A method is directed to producing liquid fermented milk, suppressing an increase in acidity and a decrease in pH over time during refrigerated storage, keeping a refreshing flavor (sour taste) originating from yogurt lactic acid bacteria for a long time, and suppressing production of an acid during storage to maintain good quality, without requiring heating after a fermentation step, use of a particular additive, and the like. The method for producing liquid fermented milk which uses a rod-shaped lactic acid bacteria and a coccus-shaped lactic acid bacteria as lactic acid bacteria to be added to a raw material for fermented milk, and which includes a homogenization step of obtaining the liquid fermented milk at a homogenization pressure of from 50 MPa to 100 MPa.
    Type: Grant
    Filed: October 11, 2011
    Date of Patent: October 27, 2015
    Assignee: MEIJI CO., LTD.
    Inventors: Masato Saito, Yuka Aoyama, Masashi Yamamoto
  • Patent number: 9055752
    Abstract: A shelf-stable concentrated dairy product, such as concentrated milk, with improved flavor, color and mouthfeel, and a method of production thereof is provided. The method eliminates any thermal treatment prior to and during concentration that may substantially cross-link casein to whey and preferably utilizes microfiltration to produce a stable concentrated dairy liquid with reduced amounts of whey and lactose. The resulting products have a sterilization value Fo of at least 5 and are also resistant to gelling and browning during high temperature sterilization and also resistant to gelling during extended storage.
    Type: Grant
    Filed: November 6, 2008
    Date of Patent: June 16, 2015
    Assignee: Intercontinental Great Brands LLC
    Inventor: Jennifer Louise Kimmel
  • Patent number: 9040107
    Abstract: A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins.
    Type: Grant
    Filed: May 6, 2014
    Date of Patent: May 26, 2015
    Assignee: Twin Cups, LLC
    Inventors: Craig Bennett, Nathan Carey, Jacob Israelachvili
  • Publication number: 20150125571
    Abstract: Sweetener compositions including mainly highly purified steviol glycosides, and methods for making and using these compositions as a sweetener to sweeten fermented dairy products, are described.
    Type: Application
    Filed: September 23, 2014
    Publication date: May 7, 2015
    Inventors: Siddhartha PURKAYASTHA, Avetik MARKOSYAN, Marcia PETIT, Kristina CHKHAN, Mariam ADAMYAN
  • Patent number: 8993016
    Abstract: To provide a flavor enhancer having, in a good balance, a raw milk feeling which gives a flavor of a fresh milk, a rich feeling of the raw milk, a natural feeling, and a preference property. That is the flavor enhancer for food or drink, which comprises, as an effective component, a treated product which is obtained by subjecting a total milk protein to a lactic acid fermentation treatment and protease treatment.
    Type: Grant
    Filed: March 21, 2008
    Date of Patent: March 31, 2015
    Assignee: Takasago International Corporation
    Inventors: Yukio Washizu, Eiji Emoto, Masaharu Kono
  • Patent number: 8921060
    Abstract: The invention relates to the area of health-beneficial preparations and production methods thereof, in particular to the use of thermally pre-treated Lactobacillus preparations having specific bonding capacity for Streptococcus mutans for caries prophylaxis. The invention further relates to the Lactobacillus preparations and thermal pasteurization.
    Type: Grant
    Filed: October 11, 2010
    Date of Patent: December 30, 2014
    Assignee: BASF SE
    Inventor: Bryan Cooper
  • Publication number: 20140342037
    Abstract: The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid.
    Type: Application
    Filed: June 27, 2014
    Publication date: November 20, 2014
    Inventors: Albertus Alard VAN DIJK, Yulia M. EFIMOVA, Margot Elisabeth Francoise SCHOONEVELD-BERGMANS
  • Patent number: 8889120
    Abstract: A method for producing bacteria belonging to the genus Bifidobacterium having excellent viability even under various conditions with different environmental factors, novel bacteria belonging to the genus Bifidobacterium obtained by the method, and a method for detecting the bacteria are provided. By subculturing and storing bacteria belonging to the genus Bifidobacterium alternately in systems under conditions with different environmental factors, the bacteria belonging to the genus Bifidobacterium exhibiting excellent viability under all the conditions used for the alternate subculturing and storing can be produced.
    Type: Grant
    Filed: February 21, 2011
    Date of Patent: November 18, 2014
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Tomoyuki Sako, Mika Miura, Yasuhisa Shimakawa, Koji Miyazaki, Junji Fujimoto, Koichi Watanabe
  • Patent number: 8871289
    Abstract: It is intended to provide an acidic milk drink with a favorable flavor which has an excellent quality stability and a light texture required for low calorie drinks even at a low milk solid non-fat content in the acidic milk drink. Namely, an acidic milk drink characterized by containing polydextrose and sucrose at a solid non-fat milk content of 1.0 to 4.0% by mass.
    Type: Grant
    Filed: May 24, 2005
    Date of Patent: October 28, 2014
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Masatoshi Nakano, Yukiko Kobayashi, Ryoichi Akahoshi
  • Patent number: 8840945
    Abstract: The present invention has as an objective to provide protein particles which have strongly reduced surface activity, and can be used as an ingredient in foams and aerated food products while not interfering with stabilisers at the gas bubble interface. This invention provides a method to produce such aggregated protein particles, as well as the aggregated protein particles which have strongly reduced surface activity.
    Type: Grant
    Filed: July 19, 2010
    Date of Patent: September 23, 2014
    Assignee: Conopco, Inc.
    Inventors: Luben Nikolaev Arnaudov, Theodorus Berend Jan Blijdenstein, Andrew Richard Cox, Petrus Wilhelmus N de Groot, Simeon Dobrev Stoyanov
  • Publication number: 20140255548
    Abstract: The invention aims to provide a process for producing a fermented milk capable of effectively preventing deterioration of the smooth mouth feel and milk flavor originated from the milk fat (hereinafter, the smooth mouth feel and milk flavor are put together referred to as “milk-fat characteristic”) which are lost when the milk fat content of fermented milk is intentionally reduced, without using milk fat substitutes, milk-flavor providing agents or the like but based on an ingenuity on the production process, and the fermented milk obtained as the result in which the milk-fat characteristic is improved and the milk fat content is reduced. The invention relates to a process for producing fermented milk in which a milk fat content is from 0.1% by weight to 2.0% by weight, said process comprising: reducing a dissolved oxygen concentration in a fermented milk mix to 5 ppm or less at the time of the start of fermentation; and carrying out the fermentation at a fermentation temperature of from 30? C. to 39? C.
    Type: Application
    Filed: February 24, 2014
    Publication date: September 11, 2014
    Applicant: Meiji Co. Ltd.
    Inventors: Hiroshi Horiuchi, Nobuko Inoue, Akira Yano
  • Patent number: 8821952
    Abstract: Embodiments of the present application relate to mildly acidic milk drinks and methods for preparation of mildly acidic milk drinks having a pH between about 4.7 and about 5.4. The acidic milk drinks generally include a milk product and a low ester pectin (LM-pectin). The milk product may be present in an amount sufficient to provide milk solids non-fats (MSNF) content in an amount of less than or equal to about 8.5% by weight of the acidified milk drink. The LM-pectin may have a degree of esterification (DE) in the range of about 25% to about 45% and a degree of amidation in the range of about 10% to about 20%.
    Type: Grant
    Filed: August 2, 2011
    Date of Patent: September 2, 2014
    Assignee: CP Kelco ApS
    Inventors: Yoko Izumi, Irene Ding
  • Patent number: 8765118
    Abstract: The present invention relates to a novel wild-type Lactococcus lactis subsp. cremoris bacteria strain with increased vitamin K2 production and mutants and variants thereof and methods for preparation of a fermented food or feed product enriched in vitamin K2 and a vitamin K enriched edible product for amelioration and/or prevention of vitamin K deficiency. The present invention also relates to the fermented food or feed product and the edible product obtainable by the methods herein and to the wild-type Lactococcus lactis subsp. cremoris bacteria strain for use in treatment and/or prevention of vitamin K deficiency in a mammal, such as a human.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: July 1, 2014
    Assignee: Chr. Hansen A/S
    Inventors: Christel Garrigues, Martin Bastian Pedersen
  • Patent number: 8741365
    Abstract: The present disclosure relates in one embodiment to a method of producing a fermented food, wherein a raw food material is combined with a starter culture for fermentation, wherein at least one microorganism of the genus Bacteroides and/or at least one microorganism having at least a cell surface structure which corresponds to a human carbohydrate structure is added. Further disclosed are processing aids and fermented foods containing respective microorganisms.
    Type: Grant
    Filed: May 13, 2009
    Date of Patent: June 3, 2014
    Assignee: Glycotope GmbH
    Inventors: Steffen Goletz, Philippe Ulsemer
  • Patent number: 8728556
    Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.
    Type: Grant
    Filed: November 30, 2009
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Sandra Isabel Laneuville Ballester, Sylvie Turgeon, Sylvie Gauthier
  • Patent number: 8722119
    Abstract: The present invention relates to a process for producing fermented milk, including adding to a milk mix a starter in an amount of from 0.2 to 0.
    Type: Grant
    Filed: August 29, 2006
    Date of Patent: May 13, 2014
    Assignee: Meiji Co., Ltd.
    Inventors: Hiroshi Horiuchi, Akira Yano
  • Patent number: 8673616
    Abstract: The present invention relates to a novel wild-type Lactococcus lactis subsp. cremoris bacteria strain with increased vitamin K2 production and mutants and variants thereof and methods for preparation of a fermented food or feed product enriched in vitamin K2 and a vitamin K enriched edible product for amelioration and/or prevention of vitamin K deficiency. The present invention also relates to the fermented food or feed product and the edible product obtainable by the methods herein and to the wild-type Lactococcus lactis subsp. cremoris bacteria strain for use in treatment and/or prevention of vitamin K deficiency in a mammal, such as a human.
    Type: Grant
    Filed: August 11, 2011
    Date of Patent: March 18, 2014
    Assignee: CHR. Hansen A/S
    Inventors: Christel Garrigues, Martin Bastian Pedersen
  • Patent number: 8658157
    Abstract: New strains of Lactobacillus that have been selected for their capability of improved reduction the number of Streptococcus mutans in the mouth of mammals through inhibiting activity in combination with better binding to the oral mucins and dental plaque, thereby preventing, reducing or treating dental caries, and products derived from said strains, including agents for treatment or prophylaxis of caries for administration to humans.
    Type: Grant
    Filed: November 5, 2012
    Date of Patent: February 25, 2014
    Assignee: Biogaia AB
    Inventors: Bo Mollstam, Eamonn Connolly
  • Patent number: 8637101
    Abstract: The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry.
    Type: Grant
    Filed: February 26, 2009
    Date of Patent: January 28, 2014
    Assignee: DSM IP Assets B.V.
    Inventors: Jan Metske Laan Van Der, Yulia M. Efimova, Karin Turk, Margot Elisabeth Francoise Schooneveld-Bergmans, Arie Gerrit Terdu, Arjen Sein, Natalja Alekseevna Cyplenkova
  • Patent number: 8623435
    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.
    Type: Grant
    Filed: April 16, 2008
    Date of Patent: January 7, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: John A. Lucey, Ciara A. Brickley, Selvarani Govindasamy-Lucey, Mark E. Johnson, John A. Jaeggi, Eileen Merlini Salim
  • Patent number: 8617625
    Abstract: Dairy compositions are provided having a high pH, of about 4.8 to about 6.2, comprising desirable probiotic cultures as well as an anti-microbial system for inhibiting undesirable pathogenic and/or spoilage microbial growth without significantly reducing the beneficial effect of the probiotic cultures.
    Type: Grant
    Filed: December 10, 2012
    Date of Patent: December 31, 2013
    Assignee: Kraft Foods Group Brands LLC
    Inventors: Gary Francis Smith, Alice Shen Cha, Zuoxing Zheng, Michael Gerard Roman, Benjamin Emanuel Dias
  • Patent number: 8613970
    Abstract: Methods and systems for preparing soft or firm/semi-hard cheese are provided, as well as soft or firm/semi-hard cheese prepared by the methods. The methods typically involve the formation of a slurry that contains blended or molten cheese curd. A variety of ingredients can be introduced into the curd used to prepare the slurry, the slurry that is formed, or at other stages along the manufacturing process to tailor the performance and nutritional characteristics of the final cheese product. The slurry in some methods is directly processed to form a final cheese product. In other methods, the slurry undergoes various types of processing to achieve certain desired composition or performance requirements.
    Type: Grant
    Filed: January 12, 2010
    Date of Patent: December 24, 2013
    Assignee: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh
  • Patent number: 8609175
    Abstract: The present invention is related to a method for reducing the saturated fatty acid content of milk fat. The milk fat is subjected to fractional crystallization to recover an olein fraction. Then the olein fraction is subjected to short path distillation to obtain a residual milk fat fraction that has not been evaporated and has a reduced saturated fatty acid content.
    Type: Grant
    Filed: October 24, 2008
    Date of Patent: December 17, 2013
    Assignee: S.A. Corman
    Inventor: Daniel Dalemans
  • Patent number: 8603554
    Abstract: Methods of preparing cheese products are described. The methods may include the step of converting at least a portion of a protein containing starting milk into discrete curd particles, and forming the curd particles into a cheese precursor. The cheese precursor may be combined with a slurry to form an admixture. The admixture may be processed into the cheese product. Also described are continuous methods of making a cheese product. The methods may include suppressing formation of a coagulum in a starting milk while adding a coagulation agent. The starting milk may be passed along a flow path, and one or more of the temperature and the pH may be adjusted to allow the formation of curd particles within the flow. The curd particles may be formed into a cheese precursor, which is combined with a slurry to form an admixture that may be processes into the cheese product.
    Type: Grant
    Filed: September 3, 2010
    Date of Patent: December 10, 2013
    Assignee: Leprino Foods Company
    Inventors: Richard K. Merrill, Mayank Singh
  • Patent number: 8591981
    Abstract: An oligosaccharide mixture derived from animal milk, food products comprising said oligosaccharide mixture and a process for producing said oligosaccharide mixture.
    Type: Grant
    Filed: February 21, 2006
    Date of Patent: November 26, 2013
    Assignee: Nestec S.A.
    Inventors: Norbert Sprenger, Francois Morgan, Rafael Berrocal, Marcel Braun
  • Patent number: 8580557
    Abstract: The present invention relates to a casein hydrolysate containing free amino acids and in vivo indigestible peptides having minimally suppressed in vivo enzymatic digestibility, and expected to express functions, such as hypotensive effect, in living organism, and to a method for preparing such a hydrolysate, and use thereof. The casein hydrolysate of the present invention contains free amino acids and peptides, such as in vivo indigestible peptides including Xaa-Pro and Xaa-Pro-Pro, obtained by hydrolyzing animal milk casein to have an average chain length of not longer than 2.1 in terms of the number of amino acid residues, and has ACE inhibitory activity or hypotensive effect.
    Type: Grant
    Filed: September 1, 2010
    Date of Patent: November 12, 2013
    Assignee: Calpis Co., Ltd.
    Inventors: Naoyuki Yamamoto, Seiichi Mizuno, Takanobu Gotou, Keiichi Matsuura, Tadashi Shinoda, Hideo Nishimura
  • Publication number: 20130273199
    Abstract: Dairy or non-diary based fortified carbonated beverage solutions that supply essential nutrients in the human diet. The solution contains per 354 ml, calcium, magnesium and potassium ions in the form of salts, Anthrocyanins, Amelanchia alnifolia Liquid Extract and optionally vitamins A, D, C, lutein, zeaxanthin and folic acid in specified amounts to provide dietary supplementation. Sweeteners, stabilizers, flavors and carbonation can also be added to enhance flavor, taste, mouth-feel, ingredient solubilization and product appearance. A method of making the beverages is also described. A method of using carbonation to reduce bacterial counts and reduce degradation of essential nutrients in milk-based beverages with or without pasteurization is also disclosed.
    Type: Application
    Filed: July 11, 2012
    Publication date: October 17, 2013
    Inventors: George H. Clark, Mary Ann Clark
  • Patent number: 8557313
    Abstract: The present invention relates to the field of dairy science. In particular, the present invention relates to methods for improving dairy starter culture quality as well as food products that can be obtained using such methods.
    Type: Grant
    Filed: July 2, 2008
    Date of Patent: October 15, 2013
    Assignee: Danmarks Tekniske Universitet
    Inventors: Jakob Brandt Borup Haaber, Sylvain Moineau, Karin Hammer
  • Patent number: 8557312
    Abstract: Disclosed are compositions and methods for enhancing the yield of coagulated milk products including cheese and other fermented milk products. Admixture of structurally expanded cellulose into milk allows substantial incorporation of additional whey solids and fluids into the caseinate matrix. The resulting interactive particle network comprising the cellulosic microfibril substructure and caseinate curd is readily manipulated by standard methods employed in the dairy industry to produce a variety of natural and processed dairy products with increased yield.
    Type: Grant
    Filed: April 9, 2010
    Date of Patent: October 15, 2013
    Inventor: Michael K. Weibel
  • Publication number: 20130259976
    Abstract: Methods are provided for making a fermented milk product in which a stabilizing additive is introduced before fermentation. The methods generally include (1) combining milk and pectin to form a mixture, (2) heat treating the mixture, and (3) fermenting the mixture. In some embodiments, the methods further include combining the milk and pectin with a low acyl gellan gum. The methods also may include homogenizing the mixture before heat treating the mixture and/or after fermenting the mixture. Also provided in embodiments herein are fermented milk products.
    Type: Application
    Filed: February 28, 2013
    Publication date: October 3, 2013
    Applicant: CP KELCO APS
    Inventors: Lian Ying Ng, Soeren Bulow Riis, Tina Benne Lohmann, Min Ling Marlene Tsao, Camilla Bjergegaard