Of Milk Or Milk Product Patents (Class 426/34)
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Patent number: 4968513Abstract: The phosphorus-reduced cow milk of the invention contains a reduced proportion of phosphorus of 1.0 g to 2.0 g per 100 g of protein in the cow milk, the weight ratio of phosphorus to calcium being 1:2, nearly the same as that of human milk. The ratio is most adequate for calcium absorption and is suitable as food for kidney-disease patients with reduced calcium-absorbing function, persons of old age and hyperphosphatemia patients. Moreover, the phosphorus-reduced cow milk of the invention in which only phosphorus component is selectively removed and none of other component is lost maintains the value of cow milk as perfect food.Type: GrantFiled: April 5, 1989Date of Patent: November 6, 1990Assignee: Terumo Kabushiki KaishaInventors: Shiro Watanabe, Hiroshi Nakashima
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Patent number: 4954450Abstract: Disclosed is a method of growing a mixture of two or more species of lactic acid producing bacteria whose growth rates are differently affected by the pH of the nutrient growth medium. The method involves maintaining the pH of the medium at a low level which actively selects for the growth of one species until that species has reached the desired concentration. The pH is then raised to a level that actively selects for the growth of another species and maintained at this level until that species has reached the desired concentration. The method is especially useful for preparing a starter culture for Italian type cheese containing a mixture of coccus and rod bacteria because the ratio of these bacteria, one to the other, can be closely controlled.Type: GrantFiled: August 17, 1987Date of Patent: September 4, 1990Assignee: Miles Laboratories, Inc.Inventors: Carl F. Brothersen, Willard R. W. Knoespel
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Patent number: 4929546Abstract: A test set comprising a purified culture of Streptococcus thermophilus T101 concentrate and a water-based protective agent in dilution ratio of about 4 to 5.times.10.sup.-2. The test set may also advantageously comprise an indicator. The test method includes the steps of incubating the test set and evaluating the color. The present invention also comprises a purified culture of Streptococcus thermophilus T101 strain.Type: GrantFiled: April 6, 1988Date of Patent: May 29, 1990Assignee: Valio Meijerien KeskusosuusliikeInventor: Annika Mayra-Makinen
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Patent number: 4888183Abstract: A fermented milk comprising 10 to 20% by weight of mesoerythritol is disclosed. This fermented milk shows scarcely any change in pH value and maintains a refreshing and desirable sweetness upon storage at a high temperature, e.g., 15.degree. C. for a week.Type: GrantFiled: July 25, 1988Date of Patent: December 19, 1989Assignees: Mitsubishi Kasei Corporation, Nikken Chemicals Company, LimitedInventor: Tsutomu Kondou
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Patent number: 4834987Abstract: In the preparation of food with the aid of microorganisms, the latter are directly protected against viral or phage attack by the addition of formic acid or esters of formic acid or salts of formic acid and/or tetrahydrofolic acid. Furthermore, an indirect protection by inactivating the bacterial viruses in the environment is described.Type: GrantFiled: October 21, 1986Date of Patent: May 30, 1989Assignee: Chimicasa GmbHInventors: Andreas Lembke, Rolf Deininger, Jurgen Lembke
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Patent number: 4826693Abstract: A process for manufacturing cheese flavor powder is disclosed wherein unpasteurized standardized milk containing cheese flavor components is heated and thereafter converted to a powder.Type: GrantFiled: March 10, 1987Date of Patent: May 2, 1989Inventors: Paul F. Smith, Donald W. Geals
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Patent number: 4810508Abstract: A process for the preparation of foods of animal origin wherein efficacious quantities of lysozyme or its non-toxic salts--and optionally of synergic agents or adjuvant--are added to said foods to the purpose of obtaining foods free of Listeria bacteria.Type: GrantFiled: October 27, 1987Date of Patent: March 7, 1989Assignee: SPA Societa' Prodotti Antibiotici S.p.A.Inventors: Ernani Dell'Acqua, Tiberio Bruzzese, Holger H. Van Den Heuvel
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Patent number: 4713341Abstract: A process for improving culture activity of acid producing bacteria in dairy media and for providing a buffering effect therein by the addition of lecithin to provide improved starter cultures for dairy products. Various media wherein the activity of acid producing bacteria is enhanced in the presence of lecithin are also described.Type: GrantFiled: August 15, 1985Date of Patent: December 15, 1987Inventor: Robert R. Bily
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Patent number: 4702923Abstract: A lyophilized kefir yoghurt health food is disclosed.The lyophilized kefir yoghurt is a fermentation product obtained from milk with the use of kefir fungi and in the form of a lyophilized powder.This lyophilized kefir yoghurt is produced by inoculating milk with a kefir starter, which is then cultured therein to thereby produce a yoghurt; and lyophilizing the obtained yoghurt.The health food contains lyophilized kefir yoghurt as a main component.Type: GrantFiled: October 2, 1986Date of Patent: October 27, 1987Assignee: Sennosuke TokumaruInventors: Sennosuke Tokumaru, Michinori Kubo, Mari Nogami
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Patent number: 4695470Abstract: Yeast cells that express rennin or prorennin are used in disrupted cellular form to clot milk without the need for purification of the rennin or prorennin. Cheese making is simplified and reduced in cost by the avoidance of substantial purification techniques to obtain rennin or prorennin from living cells which produce these materials.Type: GrantFiled: February 28, 1983Date of Patent: September 22, 1987Assignee: Collaborative Research, Inc.Inventors: David Botstein, Gerald R. Fink, Ronald W. Davis
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Patent number: 4615978Abstract: An improved powdered bacterial growth medium composition adapted to be admixed with water is described. The powdered growth medium includes an alkaline earth metal cation in a compound A admixed with a compound B containing an anion which reacts with the alkaline earth metal cation in compound A in an aqueous growth medium to form an essentially water insoluble salt or base, including the alkaline earth metal cation and the anion, which is acid neutralizing. The water insoluble salt is thus formed in situ in the aqueous growth medium when compounds A and B are added to the aqueous solution. Also described is an improved method for growing acid producing bacteria in an aqueous growth medium by forming the insoluble salt or base. The resulting growth medium is particularly adapted for neutralizing acids generated during growth of lactic acid producing bacteria which are grown for use in various food fermentations.Type: GrantFiled: December 18, 1984Date of Patent: October 7, 1986Assignee: The State of Oregon, by and through the Oregon State Board of Higher Education on behalf of Oregon State UniversityInventors: William E. Sandine, James W. Ayres
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Patent number: 4599313Abstract: A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by curing to remove at least one natural plasmid which controls the fermentation of lactose to lactic acid while retaining the ability of this subspecies to inhibit bacterial spoilage in foods. The plasmid removed by curing is about 41 megadaltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis is particularly adapted for the preservation of milk products.Type: GrantFiled: March 26, 1984Date of Patent: July 8, 1986Assignee: Microlife Technics, Inc.Inventor: Carlos F. Gonzalez
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Patent number: 4590077Abstract: An acidified milk product such as yogurt is prepared by mixing a powdered dry mix composition with milk or water. The composition for mixing with milk contains an acidogen and a mild acidic buffer. The composition for mixing with water additionally contains dry milk. The acidogen is preferably a lactone, anhydride or ester-enzyme esterase pair and the buffer is preferably a citrate, phosphate, tartarate or malate salt. When the composition is mixed with milk or water, the buffer reduces the time for jellying by reducing the pH close to the point of jellying such that the acidogen need only further reduce the pH about 0.3 to about 0.9 pH units.Type: GrantFiled: June 23, 1981Date of Patent: May 20, 1986Assignee: Ben-Gurion University of the Negev Research and Development AuthorityInventor: Moshe Trop
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Patent number: 4559231Abstract: A process for increasing the capacity of plants for membrane filtration of milk or milk products, whereby prior to the membrane filtration, the milk or milk product is usually subjected to one or more pretreatments selected from the following:(a) heat treatment for bacteriological reasons,(b) fat standardization in view of the fat content of the product,(c) homogenization in view of the physical and organoleptic properties of the end product, and(d) pre-acidulation in order to influence the solubility of the ash components of the milk.According to this process, prior to the membrane filtration, said milk or milk product is additionally subjected to an enzymatic treatment with curdling enzyme under agitation of the milk or milk product to form an integrated dispersion of a coagel in whey. The resulting concentrate may be used as feeding additive or feeding starting material as well as a nutritive medium by microbial processes.Type: GrantFiled: May 19, 1983Date of Patent: December 17, 1985Assignee: Pasilac A/SInventors: Poul Bjerre, Ernst Buchbjerg
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Patent number: 4544636Abstract: A process for improving culture activity of acid producing bacteria in dairy media and for providing a buffering effect therein by the addition of lecithin to provide improved starter cultures for dairy products. Various media wherein the activity of acid producing bacteria is enhanced in the presence of lecithin are also described.Type: GrantFiled: September 16, 1983Date of Patent: October 1, 1985Inventor: Robert R. Bily
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Patent number: 4543212Abstract: Described herein are the composition, the characterization, the assay, the mode of action and the utility of a new alkaloid which may be isolated from a wide variety of natural materials by observing certain techniques and precautions herein set forth.Type: GrantFiled: September 9, 1983Date of Patent: September 24, 1985Assignee: Research Corporation of the University of HawaiiInventor: Ralph M. Heinicke
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Patent number: 4534982Abstract: A process for producing a cream cheese type food resembled to natural cream cheese, which comprises the steps of:(a) homogenizing and pasteurizing an aqueous mixture of an aqueous dispersion containing non-fat milk solid, a fat or oil and an emulsifier to prepare a cream mix;(b) adding a lactic ferment starter and rennet to the cream mix to ferment the resulting mixture;(c) terminating the lactic fermentation by heating the fermented mixture to 75.degree. to 85.degree. C.;(d) separating and draining whey from the fermented mixture to obtain a curd;(e) adding a stabilizer and salt to the curd, heating the resulting mixture to 70.degree. to 85.degree. C. and kneading the mixture with stirring at a rate of 200 to 1,000 r.p.m. in a closed system; and then(f) homogenizing and cooling the mixture.Type: GrantFiled: February 22, 1983Date of Patent: August 13, 1985Assignee: Fuji Oil Company, LimitedInventors: Hideaki Yoshida, Hayato Kubota
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Patent number: 4529611Abstract: The invention relates to pulverized products, containing little lactose and an amount of available lysine that does not decrease substantially at storage, at least 20 weight % of which consists of dried milk products, at least 50% by weight of the lactose of which has been hydrolyzed and being of a blend of(a) particles, the solids of which consist substantially of milk proteins and a part of the lactose that was present in the milk product used as starting material(b) particles, the solids of which consist substantially of the reaction products that are present after hydrolysis of lactose to glucose and galactose, and a method of preparing such pulverized products on basis of a lactose-hydrolyzed milk starting material without loss of available lysine.Type: GrantFiled: November 15, 1983Date of Patent: July 16, 1985Assignee: Melkunie Holland B.V.Inventor: Dirk J. D. Uiterwaal
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Patent number: 4528269Abstract: An improved method which differentiates or separates heterogeneous populations of fast and slow acid producing strains of bacteria by growth of the strains under closely controlled unique conditions so as to allow the selection of a colony of one or the other strains is described. Preferably a gelled, solid growth medium containing in admixture: (1) milk protein, a milk protein derivative, or a milk protein substitute; (2) an acid pH sensitive color change indicator; and, (3) a buffering agent is used. The colonies have a contrasting color within and around them because of the effect of the acid produced by the bacteria on the indicator. The growth of the bacteria is under anaerobic or near anaerobic conditions in order to achieve certainty in the colony selection for fast or slow acid production. The bacteria can also be mixed with phage which inhibit or kill the members of a heterogeneous or homogeneous population of bacteria on the medium and grown to produce phage resistant colonies.Type: GrantFiled: November 29, 1982Date of Patent: July 9, 1985Assignee: The State of Oregon by and through the Oregon State Board of Higher Education on behalf of Oregon State UniversityInventors: William E. Sandine, Alan R. Huggins
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Patent number: 4477471Abstract: A method for using selected strains of Streptococcus lactis subspecies diacetilactis, which have been modified to be non-lactose fermenting, for the preservation of foods containing lactose is described. The subspecies is more generally known as Streptococcus diacetilactis. The selected Streptococcus diacetilactis strains have been modified by curing to remove at least one natural plasmid which controls the fermentation of lactose to lactic acid while retaining the ability of this subspecies to inhibit bacterial spoilage in foods. The plasmid removed by curing is about 41 megadaltons (Mdal) in mass. The method using the modified strains of Streptococcus diacetilactis is particularly adapted for the preservation of milk products.Type: GrantFiled: April 15, 1982Date of Patent: October 16, 1984Assignee: Microlife Technics, Inc.Inventor: Carlos F. Gonzalez
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Patent number: 4454160Abstract: An aroma distillate of a bacterial culture containing .alpha.-acetolactic acid is prepared by acidifying the bacterial culture to a pH of about 3-4 and subjecting it to water vapor distillation in the presence of oxygen for oxidation of the .alpha.-acetolactic acid to diacetyl. When 10% of the culture is driven off, a yield of 85% of diacetyl is obtained. The resultant distillate is used for aromatizing edible fats.Type: GrantFiled: August 4, 1982Date of Patent: June 12, 1984Assignee: Svenska Mejeriernas Riksforenings Ekonomi ABInventors: Hans Jonsson, Hans-Erik Pettersson, Kennerth Andersson
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Patent number: 4440791Abstract: A cultured egg-milk product is formed by combining whole or skim milk, skim milk powder, sugar and liquid, whole or powdered egg, adding selected bacterial cultures such as LB.sub.1 strain of Lactobacillus bulgaricus and TS.sub.2 strain of Streptococcus thermophilus, and fermenting until a predetermined degree of bacterial growth has been achieved to produce a cultured egg-milk product having desired qualities of texture and taste.Type: GrantFiled: May 17, 1982Date of Patent: April 3, 1984Assignee: The Egg Marketing BoardInventor: Kenneth A. MacKenzie
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Patent number: 4435432Abstract: A process for the production of a stable curdled milk product through inoculation of a raw milk material with bacteria cultures which facilitate the formation of a stable, curdled milk product containing exclusively dextrorotatory lactic acid and which is extensively protected from phages attack. The process achieves this purpose in that the raw milk material is inoculated with a bacterial culture of Bifido bacterium longum C Kl 1969 (DSM 2054) strain.Type: GrantFiled: May 19, 1982Date of Patent: March 6, 1984Assignee: EVOG - Etablissement fur Verwaltung und OrganisationInventor: Hans J. Klupsch
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Patent number: 4435431Abstract: A yeast decomposed product or a mixture of a yeast decomposed product and an albumen decomposed product is added to a fermented milk product such as cheese or yogurt to prevent fermentative rancid odor, maintain texture and enhance flavor.Type: GrantFiled: February 26, 1982Date of Patent: March 6, 1984Assignee: Eisai Company, LimitedInventor: Shin-ichiro Akatsuka
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Patent number: 4432997Abstract: The invention relates to a process for producing aroma-containing food products in which exogenously and/or endogenously formed enzyme complexes are separated from specific pure or mixed cultures of microorganisms, which develop certain characteristic flavoring and aromatizing agents. The enzyme complexes are subsequently added to an aqueous solution or suspension of a substrate. The isolated enzyme complexes are optionally concentrated or standardized beforehand under careful conditions. The mixture of the substrate and enzyme complexes subsequently undergoes biochemical rapid ripening under suitable conditions until the desired aromatizing and flavoring agent concentration is obtained. The biochemical rapid ripening is then terminated by substantial inactivation of the enzyme complexes. The ferment solution or suspension obtained and which contains the desired flavoring and aromatizing substances, can be added to basic food substances for aromatizing them.Type: GrantFiled: February 18, 1982Date of Patent: February 21, 1984Assignee: Dr. Otto Suwelack NACHF. GmbH & Co.Inventor: Ernst H. Reimerdes
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Patent number: 4432998Abstract: Lactobacillus and Streptococcus are cultured by special process steps to derive by controlled transmutation a strain of organisms having high tolerance to acidity above 1.5%, and are tolerant to metallic salts such as cobalt carbonate which tend to poison such organisms by limiting growth. The organisms are cultured in a transfer process from starter organisms that tend to clump in the presence of metallic ions to develop the improved strain which does not clump when cultured in the presence of metallic salts thereby permitting increased production. A characterizing feature of the resulting transmuted organisms therefore is the freedom of a tendency to clump in the presence of the cobalt ion, a feature uncharacteristic of the starting organisms. The organisms are useful for enhancing animal and plant growth.Type: GrantFiled: September 3, 1982Date of Patent: February 21, 1984Assignee: Transagra CorporationInventor: Herbert R. Peer
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Patent number: 4430349Abstract: Gelled, artificially-sweetened yogurt is prepared by mixing a stabilizer solution containing high methoxyl pectin, low methoxyl pectin and an aspartic acid-based sweetener with prepared yogurt. The stabilizer solution is pasteurized before mixing with prepared yogurt, and may contain a calcium ion sequestering agent.Type: GrantFiled: December 23, 1982Date of Patent: February 7, 1984Assignee: The Coca-Cola CompanyInventors: Michael J. Malone, Evelyn A. Miles
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Patent number: 4416905Abstract: A method for the production of cultured dairy products, such as buttermilk, yogurt or sour cream, by the controlled fermentation of a liquid medium consisting of a major portion of light cream, milk, low-fat milk or skim milk or reconstituted skim milk powder or buttermilk powder, or a mixture of these two components. The liquid medium is fermented using a bacterial fermentation culture. The fermentation of the medium is allowed to proceed for sufficient time to achieve a pH in the range of between 6.2 to about 4.9, at which point the liquid medium is then cooled to a fermentation rate-reducing temperature and acidulated to a pH of 4.7 or below using food grade acids such as those selected from the group consisting of lactic, citric or acetic acid.Type: GrantFiled: August 24, 1981Date of Patent: November 22, 1983Assignee: Mallinckrodt, Inc.Inventors: Erik Lundstedt, Edgar A. Corbin, Jr.
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Patent number: 4409245Abstract: Living cultures of microorganisms used in the preparation of foodstuffs by microbiological processing are protected against attack by bacteriophage viruses by the addition thereto of terpene. The terpene is added in an amount which is effective to obtain viricidal activity but ineffective to cause toxic effects on the microorganisms. The terpene is one obtainable from aromatic plants by steam distillation. Terpenes or mixtures of terpenes which have proved suitable are those obtained from black pepper oil, cinnamon flower oil, cardamon oil, linallyl acetate, cinnamic aldehyde, safrol, carvon and cis/ trans citral, used individually or mixed together. They may added dissolved in a carrier such as 1,2-propanediol. The terpenes demonstrate a viricidal activity in a concentration which is one or more powers of ten lower than the concentration at which the terpenes have toxic effects on the microorganisms.Type: GrantFiled: September 28, 1981Date of Patent: October 11, 1983Assignee: Chimicasa GmbHInventors: Erich Wolf, Andreas Lembke, Rolf Deininger
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Patent number: 4382965Abstract: A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth medium is described. The water insoluble or insolubilized neutralizing agent is a base, basic salt or mixture thereof adapted to provide a controlled reaction with the acid produced by the bacteria without substantially raising the pH of the growth medium. Preferably the neutralizing agent is in a water insoluble form. Bulk starter compositions for growing the bacteria including the insoluble or the insolubilized neutralizing agent are also described. Further, bacterial compositions with enhanced storability and viability because of the insoluble or the insolubilized neutralizing agent are described. The method and bulk starter compositions are particularly adapted to growing lactic acid producing bacteria which are then used in making food and beverage products for animals and humans.Type: GrantFiled: July 1, 1981Date of Patent: May 10, 1983Assignee: State of Oregon, acting by and for the State Board of Higher Education on behalf of Oregon State UniversityInventors: William E. Sandine, James W. Ayres
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Patent number: 4351904Abstract: A bacteria-containing composition for use in making cottage cheese is prepared containing a strain of Streptococcus diacetilactis that produces substantial amounts of diacetyl in a milk culture, a strain of diacetyl deficient mutant Streptococcus diacetilactis that produces essentially no diacetyl in a milk culture and a suitable carrier for maintaining viability of the Streptococcus diacetilactis. By the use of the two types of Streptococcus diacetilactis, a manufacturer of cottage cheese can optimize both the cell count to achieve the desired inhibition of spoilage bacteria and flavor production to achieve the desired flavor in the finished product.Type: GrantFiled: July 9, 1981Date of Patent: September 28, 1982Inventor: Edmond L. Sing
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Patent number: 4339464Abstract: Naturally stabilized fermented milk products are prepared with a concentrate of Streptococcus thermophilus cells that produce a stabilizer in situ when cultured in milk. The concentrate is obtained by culturing the stabilizer-producing Streptococcus thermophilus in a growth medium including milk solids to obtain at least about 10.sup.8 cells per ml. The growth medium preferably contains maltose, sucrose, fructose or lactose which enhances stabilizer formation.Type: GrantFiled: February 24, 1978Date of Patent: July 13, 1982Assignee: Microlife Technics, Inc.Inventor: Ebenezer R. Vedamuthu
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Patent number: 4333953Abstract: A creamy milk ice cream and process for the production of creamy milk ice cream on the basis of fats, a quantity from about 12 to about 15 percent by weight of milk solid non-fat, of which quantity from about 25 to about 35 percentages by weight may be substituted by demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water, by which process the ingredients, except the fats, are mixed and kept at a temperature of from about 30.degree. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with addition of aromas and/or coloring matters as desired.Type: GrantFiled: November 7, 1980Date of Patent: June 8, 1982Assignee: Kirk ChemicalsInventor: Jan Trzecieski
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Patent number: 4304862Abstract: A method for increasing the diacetyl production of a diacetyl-producing bacteria such as Streptococcus diacetylactis. Glycerol or sucrose as humectants are added to an aqueous nutrient medium such as milk having a 2% butterfat content which contains a diacetyl precursor such as sodium citrate. The bacteria are then inoculated into the humectant-containing nutrient medium. The humectant lowers the a.sub.w value of the nutrient medium so as to increase the diacetyl production of the bacteria when incubated at a temperature of from 28.degree. to 37.degree. C.Type: GrantFiled: May 19, 1980Date of Patent: December 8, 1981Assignee: The Procter & Gamble CompanyInventor: John A. Troller
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Patent number: 4293571Abstract: The present invention relates to a process in which an aqueous solution of proteins is subjected to hydrolysis, the product of hydrolysis is subjected to a heat treatment to denature the proteins which it contains and, finally, the proteins are eliminated by ultrafiltration. The ultrafiltration permeate constitutes the purified protein hydrolysate.Type: GrantFiled: February 28, 1980Date of Patent: October 6, 1981Assignee: Societe d'Assistance Technique pour Produits Nestle S.A.Inventors: Mats Olofsson, Marcel Buhler, Robert Wood
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Patent number: 4288459Abstract: A low fat imitation sour cream is prepared by mixing a heated milk-stabilizer mixture with about 40 to 70% bakers cheese curd by weight of the mixture to form a mixture containing less than about 2% fat by weight, adding a lactic acid producing bacteria culture, flavorants comprising at least one edible acid, lipase modified butterfat and starter distillate, and a preservative, and thereafter homogenizing the resultant mixture.Type: GrantFiled: September 28, 1979Date of Patent: September 8, 1981Assignee: The Pro-Mark CompaniesInventor: Donald B. Baker
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Patent number: 4282255Abstract: A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth medium is described. The water insoluble or insolubilized neutralizing agent is a base, basic salt or mixture thereof adapted to provide a controlled reaction with the acid produced by the bacteria without substantially raising the pH of the growth medium. Preferably the neutralizing agent is in a water insoluble form. Bulk starter compositions for growing the bacteria including the insoluble or the insolubilized neutralizing agent are also described. Further, bacterial compositions with enchanced storability and viability because of the insoluble or the insolubilized neutralizing agent are described. The method and bulk starter compositions are particularly adapted to growing lactic acid producing bacteria which are then used in making food and beverage products for animals and humans.Type: GrantFiled: June 28, 1979Date of Patent: August 4, 1981Assignee: State of Oregon, by and through the Oregon State Board of Higher Education on behalf of Oregon State UniversityInventors: William E. Sandine, James W. Ayres
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Patent number: 4279998Abstract: To permit regeneration of an insoluble support for immobilized proteins, the protein is connected to the support by a spacer arm containing a diazo linkage and when the protein is denatured, the spacer arm is broken by reducing the diazo linkage to remove the denatured protein. New native protein of the same or of a different type is joined to the arm to permit reuse of the support. A preferred support containing a spacer arm is p-(N-acetyl-L-tyrosine azo)benzamidoethyl agarose. A protein is coupled to the carboxyl group of N-acetyl-L-tyrosine and when the protein is spent, the azo bond is reduced to remove the protein and leave p-aminobenzamido agarose which is diazotized and recoupled to N-acetyl-L-tyrosine which is then coupled to fresh protein.Type: GrantFiled: June 12, 1979Date of Patent: July 21, 1981Assignee: The Board of Regents of the University of NebraskaInventors: Khemchand M. Shahani, Frederick W. Wagner, Arun Kilara
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Patent number: 4260636Abstract: A fermented milk drink having a stable milky white appearance is prepared by adjusting the solids content and pH of a fermented milk to a solids-not-fat content of 0.5 to 2.5% and a pH of 3.00 to 3.45, heating the resultant adjusted fermented milk to a temperature above 60.degree. C. to dissolve milk protein therein, cooling the heated fermented milk and adjusting the pH to 3.5 to 3.8, and heating the fermented milk having a pH of 3.5 to 3.8 to a temperature above 60.degree. C. to cause re-formation of milk protein particles of relatively uniform small particle size to produce the fermented milk drink.Type: GrantFiled: February 22, 1978Date of Patent: April 7, 1981Assignee: The Calpis Food Industry Co., Ltd.Inventors: Mutsuo Yasumatsu, Kenji Katayama, Koichi Sakamoto
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Patent number: 4202907Abstract: Non-reversible gels are formed in sausage and meatball products during cooking by the reaction of enzyme activated sodium caseinate and calcium ion to provide such products with improved organoleptic and other physical properties.Type: GrantFiled: July 24, 1978Date of Patent: May 13, 1980Inventor: Arthur E. Poarch
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Patent number: 4163802Abstract: A yogurt base is prepared and combined with a sweetened mix base to produce a yogurt product. The yogurt base can be shipped from the processing plant to retail outlets in a liquid, nonfrozen state. Flavoring can be added to the base yogurt at the retail outlet to give greater versatility to the retailer while eliminating the logistical problem of multiflavored shipments.Type: GrantFiled: March 4, 1977Date of Patent: August 7, 1979Assignee: Pine State Creamery CompanyInventors: Robert B. Redfern, Samir F. Rizk
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Patent number: 4163472Abstract: A yogurt maker is formed from an insulated housing incorporating a heat sink and a fermentation compartment. The heat sink is provided by a heated fluid (water) in a container and a thermal barrier partition is provided between the heat sink and the fermentation compartment to control the rate of heat transfer between the heat sink and the fermentation compartment.Type: GrantFiled: June 22, 1977Date of Patent: August 7, 1979Assignee: Michel CoggerInventor: Frank Taylor
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Patent number: 4115199Abstract: Concentrated bacterial cultures for direct vat inoculation of milk batches are prepared by centrifugation of the fermented culture in the presence of dissolved polyphosphate. Improved cell recovery and higher cell concentrations are obtained.Type: GrantFiled: May 4, 1977Date of Patent: September 19, 1978Assignee: Chr. Hansen's Laboratory, Inc.Inventors: Randolph S. Porubcan, Robert L. Sellars
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Patent number: 4110175Abstract: An electrodialysis method for deacidifying a feedstream comprises a first cell defined by anion-selective membranes and bounded by a pair of cells defined by the anion-selective membranes and a pair of cation-selective membranes. The solution to be treated is fed to the first membrane cell, a basic solution and a concentrating solution are delivered, respectively, to one of the adjacent cells, and an electric field is applied across the assembly. Hydroxyl anions from the basic solution pass into the first cell for neutralizing the acid hydrogen cation while the acid anion passes into one of the adjacent cells through which also flows the basic solution cation to maintain electrical balance.Type: GrantFiled: November 15, 1976Date of Patent: August 29, 1978Assignee: Aqua-Chem, Inc.Inventors: Richard M. Ahlgren, Burnett M. Schneider
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Patent number: 4033822Abstract: Pressure-driven conditions are used to activate and couple enzymes to ultrafiltration membranes such as a homoporous cellulosic membrane having pores of about 15-200 angstroms in diameter. The resultant enzyme-coupled ultrafiltration membranes can be used under pressure-driven conditions for enzymatic conversion of a substrate. The rate of conversion at low substrate concentrations is larger than the rate achieved with the native enzyme.Type: GrantFiled: November 7, 1975Date of Patent: July 5, 1977Inventor: Harry P. Gregor
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Patent number: 4022914Abstract: A self-timing yogurt maker is used in combination with a container holding a mixture of milk and yogurt starter culture at an initial temperature between 120.degree. and 145.degree. F. The yogurt maker comprises an insulated wall forming an interior cavity enclosing said container and contents, said insulated wall having thermal properties which allow said initial temperature of the container and contents to decline, at average room temperature, to approximately 90.degree. F. over a period of 9 hours. The method of making exceptionally mild, low acid yogurt comprises heating milk to temperature from 120.degree. to 145.degree. F., adding yogurt starter culture, placing the mixture in a container and capping the container, and cooling the container contents in said yogurt maker by a natural temperature decline to approximately 90.degree. F. at the end of approximately 9 hours.Type: GrantFiled: January 28, 1976Date of Patent: May 10, 1977Inventor: Mary B. Moody
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Patent number: 4009368Abstract: A yoghurt-making machine comprises an enclosure inside which a receptacle containing milk pots is disposed above a basin. The space between the receptacle and basis is partly filled with a fusible material, such as commercial paraffin wax which has a cooling curve exhibiting a solidification plateau at a temperature near to the optimum temperature of yoghurt formation. A heating resistor attached to the basin is immersed in the fusible material which is thereby heated. The basin has a bottom defining with the enclosure a closed chamber completely separated from the fusible material. A temperature-limiting element is connected to the resistor and disposed so as to be responsive only to the air temperature within the chamber and is operable to terminate the heating of the fusible material when the temperature in the chamber is higher than the solidification plateau of the fusible material.Type: GrantFiled: September 6, 1974Date of Patent: February 22, 1977Assignee: Etud S.A.Inventors: Andre Faivre, Pierre Tanguy
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Patent number: 4007283Abstract: Thermostable lactase produced by growth of thermophilic fungi, harvesting resulting mycelium, separating lactase from mycelium by radical rupture of cell structure or by subjecting cell structure to milder treatment which does not separate lactase from the structure, and separating cell debris. Resulting lactase has high degree of activity and is thermostable such that it can be used at relatively high temperatures, e.g. 60.degree. C., and at acid pH to catalyze hydrolysis of lactose to glucose and galactose.Type: GrantFiled: October 28, 1975Date of Patent: February 8, 1977Assignee: The Regents of the University of CaliforniaInventors: Eli V. Crisan, Steven G. Sorensen
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Patent number: 4001437Abstract: Process for making flavorants by heating a liquid product obtained from milk products by enzymatic proteolysis and/or lactic acid fermentation.Type: GrantFiled: December 5, 1973Date of Patent: January 4, 1977Assignee: Givaudan CorporationInventors: Kurt Jaeggi, Victor Krasnobajew, Peter Weber, Jost Wild
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Patent number: RE32079Abstract: A method for growing acid producing bacteria in the presence of an essentially water insoluble or a temporarily water insolubilized and thus initially solid form of a neutralizing agent in a growth medium is described. The water insoluble or insolubilized neutralizing agent is a base, basic salt or mixture thereof adapted to provide a controlled reaction with the acid produced by the bacteria without substantially raising the pH of the growth medium. Preferably the neutralizing agent is in a water insoluble form. Bulk starter compositions for growing the bacteria including the insoluble or the insolubilized neutralizing agent are also described. Further, bacterial compositions with enchanced storability and viability because of the insoluble or the insolubilized neutralizing agent are described. The method and bulk starter compositions are particularly adapted to growing lactic acid producing bacteria which are then used in making food and beverage products for animals and humans.Type: GrantFiled: August 1, 1983Date of Patent: February 4, 1986Assignee: State of Oregon, by and through the Oregon State Board of Higher Education on behalf of Oregon State UniversityInventors: William E. Sandine, James W. Ayres