Treatment Of Whey Patents (Class 426/41)
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Patent number: 6544567Abstract: A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has the ability to impart a creamy texture to yogurt while increasing its calcium content, Preferred products have calcium contents such that each serving contains from about 25 to about 50% of the Daily Value figure of 1000 mg per day.Type: GrantFiled: October 10, 1997Date of Patent: April 8, 2003Assignee: Davisco Foods International, Inc.Inventors: Martin E. Davis, Jean Claude Bruneau, Laurie Nelson
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Patent number: 6485762Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Mozzarella cheese is made by admixing the retentate with milkfat, forming a homogenous cheesemilk, adding acidulant and/or starter culture, adding rennet, cubing, heating, draining drainable whey and forming the final cheese.Type: GrantFiled: June 14, 2000Date of Patent: November 26, 2002Assignee: Cornell Research Foundation, Inc.Inventors: Syed S. H. Rizvi, Randall L. Brandsma
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Publication number: 20020164401Abstract: A processed whey protein with an improved shelf life comprising a partially heat-denatured whey protein and a casein protein. In addition, a non-denatured whey protein may be added. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15 wt % and pH 6-8 at 55° C. to 120° C. for 1 to 120 minutes. A process is provided for the preparation of processed whey protein comprises adding a casein protein to the partially heat-denatured whey protein, or adding a casein protein to a non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein. The shelf life of the processed whey protein is improved. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity.Type: ApplicationFiled: November 15, 2001Publication date: November 7, 2002Inventors: Kaoru Sato, Hiroshi Imai, Masakazu Horikawa, Masami Kawanari
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Patent number: 6419974Abstract: Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.Type: GrantFiled: November 14, 2000Date of Patent: July 16, 2002Assignee: General Mills, Inc.Inventors: Ellen M. Silva, Mayank T. Patel, James McGuire, Timothy T. Johnson
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Patent number: 6416796Abstract: The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the digestion product and methods for its preparation. The digestion product is provided by the action of a non-rennet protease on whey protein, such that the digestion product remains with the curds when a composition including the complex is subjected to a renneting process that provides curds and a supernatant. The resulting curds also include casein degradation products. The non-rennet protease is the bacterial protease Novo SP 446. The invention additionally provides a cheese composition and a cheese product obtained by renneting a dairy composition containing the casein-complexing whey protein digestion product described herein and casein micelles. The resulting cheese composition includes whey protein digestion products and casein degradation products.Type: GrantFiled: April 27, 1999Date of Patent: July 9, 2002Assignee: Kraft Foods, Inc.Inventors: Xiao-Qing Han, Joseph E. Spradlin
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Publication number: 20020044988Abstract: Compositions and methods that stimulate body protein synthesis and can improve muscle mass maintenance and recovery are provided. The composition comprises (i) a protein source which provides at least about 8% total calories of the composition and which includes at least about 50% by weight of whey protein; (ii) a lipid source having an omega 3:6 fatty acid ratio of about 5:1 to about 10:1 and which provides at least about 18% total calories of the composition; (iii) a carbohydrate source; and (iv) a balanced macronutrient profile comprising at least vitamin E and vitamin C.Type: ApplicationFiled: March 29, 2001Publication date: April 18, 2002Inventors: Eileen C. Fuchs, Clara L. Garcia-Rodenas, Yves Guigoz, Peter Leathwood, Kristel Reiffers-Magnani, Chandrasekhara R. Mallangi, Marco Turini, Helen Gillian Anantharaman, Bernard Beaufrere, Martial Dangin, Olivier Ballevre
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Publication number: 20020028268Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. The nisin-containing whey can be prepared by (1) inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey or by (2) the fermentation of a fortified cheese whey composition using a nisin-producing microorganism. The invention also provides a method of making a stabilized food product of cooked meat, vegetables, and sauce that includes preparing a composition including meat, vegetables, sauce, and nisin-containing whey, and cooking the composition.Type: ApplicationFiled: February 8, 2001Publication date: March 7, 2002Applicant: Kraft Foods Holdings, Inc.Inventors: Peter Miles Begg, Cecily Elizabeth Brose, John Howard Pasch, Michael Gerard Roman, Scott Brooks
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Publication number: 20010043967Abstract: The present invention relates to a process for decreasing the time required for production of yogurt without compromise of product quality. More particularly, the invention relates to a process for decreasing the time required for yogurt production without compromise of quality by fermentation at about 105° F. to about 115° F. followed by direct acidification. The yogurt composition is directly acidified when the pH of the composition reaches a pH of about 4.8 to about 5.2. The composition can be acidified while the temperature is at about 105° F. to about 115° F., or the composition can be acidified during or after cooling.Type: ApplicationFiled: January 26, 2001Publication date: November 22, 2001Inventors: Philippe Vandeweghe, Penny Norquist, Erica Flynn
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Patent number: 6297042Abstract: A method is provided for reducing or preventing bacteriophage attack on bacteria used in a cheese making process. The method includes (a) treating a blocker peptide precursor with a protease enzyme that hydrolyzes the precursor to produce blocker peptides; (b) collecting the blocker peptides so produced; (c) formulating a starter media with the blocker peptides; (d) growing bulk cultures of cheese making bacteria in the inoculated starter media; and (e) adding bacteria grown in the inoculated starter media to a fermentation medium for producing cheese. The present invention also includes a method of making cheese and cheese produced by the method.Type: GrantFiled: May 15, 1995Date of Patent: October 2, 2001Assignee: University of Kentucky Research FoundationInventor: Clair L. Hicks
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Patent number: 6261624Abstract: A dry protein product useful as a thickening agent and fat substitute is provided. The powder can be readily reconstituted at room temperature, or refrigerated conditions, and can be used in frozen or refrigerated foods, at room temperature, and in cooking applications. When reconstituted the product preferably has a creamy, non-gritty texture, although texture and consistency of the product can be adjusted depending upon the desired application. The dry powder of the invention may be prepared by hydrolyzing a protein preparation (typically, a whey protein preparation) to produce a hydrolyzed whey protein preparation; then gelling the hydrolyzed whey protein preparation to form a whey protein gel; then drying the whey protein gel; and powdering the whey protein gel. Food products containing the powder in hydrated form, including both frozen dessert products, beverages and cooked products, are also disclosed.Type: GrantFiled: July 14, 1999Date of Patent: July 17, 2001Assignee: North Carolina State UniversityInventors: Heather M. Hudson, Christopher R. Daubert, Edward A. Foegeding
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Patent number: 6251445Abstract: The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.Type: GrantFiled: May 19, 1999Date of Patent: June 26, 2001Assignee: Kraft Foods, Inc.Inventors: Xiao-Qing Han, Richard S. Silver, Peter H. Brown
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Patent number: 6251443Abstract: The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal grain cereal protein, in particular defatted wheat germ, to produce the flavor base.Type: GrantFiled: April 20, 1999Date of Patent: June 26, 2001Assignee: United Specialty Flavors, Inc.Inventors: Sambasiva R. Chigurupati, Kantilal G. Parekh, William A. May
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Patent number: 6242017Abstract: The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 2.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing whey. The invention also provides a method of making a stabilized meat product of cooked meat, that includes preparing a composition including meat and nisin-containing whey, and cooking the composition.Type: GrantFiled: August 31, 1999Date of Patent: June 5, 2001Assignee: Kraft Foods, Inc.Inventors: K. Rajinder Nauth, Debora D. Ruffie, Michael G. Roman
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Publication number: 20010000231Abstract: This invention provides a process for preparing an agglomerate of N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and a carrier comprising the steps of: (a) providing a premix solution comprising N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and a binding agent; (b) fluidizing a carrier; and (c) applying the premix solution of step (a) onto said fluidized carrier to form an agglomerate of said N-[N-(3,3-dimethylbutyl)-L-&agr;-aspartyl]-L-phenylalanine 1-methyl ester and said carrier. This invention is also directed to the novel agglomerates prepared by the process of this invention.Type: ApplicationFiled: December 4, 2000Publication date: April 12, 2001Inventors: Jim Fotos, Ihab Bishay
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Patent number: 6210719Abstract: Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavor of regular yogurt, which can be obtained by a process, characterised by the following steps a. fermenting a cheese whey containing medium with a bacterium belonging to the genus Propionibacterium, b. pasteurising the fermentation broth, c. fermenting the pasteurised broth with a yeast preferably one which is unable to ferment lactose, d. pasteurising the fermentation broth, e. optionally adding diacetyl.Type: GrantFiled: October 1, 1996Date of Patent: April 3, 2001Assignee: Van den Bergh Foods Co., division of Conopco, Inc.Inventors: Peter de Lang, Walter Maurits M. Verhue
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Patent number: 6183802Abstract: Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base.Type: GrantFiled: May 27, 1999Date of Patent: February 6, 2001Assignee: General Mills, Inc.Inventors: Ellen M. Silva, Mayank T. Patel, James McGuire, Timothy T. Johnson
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Patent number: 6136351Abstract: This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a nisin-producing culture. The invention also relates to a method of preparing a fermented dairy product stabilized against the development of excessive acidity, to a method for stabilizing fermented dairy products, and to a method for stabilizing a fermented dairy product against depletion of lactose during storage. The methods include adding nisin-containing whey derived from a nisin-producing culture to the fermented dairy product. The whey is obtained from a nisin-producing culture by removing the nisin-producing microorganisms with the curds from the fermentation. The invention further provides methods which yield stabilized fermented dairy products that may be flavored and/or sweetened with syrups.Type: GrantFiled: August 31, 1999Date of Patent: October 24, 2000Assignee: Kraft Foods, Inc.Inventors: K. Rajinder Nauth, Scott Brooks
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Patent number: 6113954Abstract: The present invention provides a stabilized mayonnaise spread that includes nisin-containing whey. According to the invention, the growth of a contaminating microorganism in the mayonnaise composition is inhibited. The invention additionally provides a method of making a stabilized mayonnaise spread, and a method of inhibiting the growth of a contaminating microorganism in a mayonnaise spread, which methods include the step of adding nisin-containing whey to the mayonnaise.Type: GrantFiled: August 31, 1999Date of Patent: September 5, 2000Assignee: Kraft Foods, Inc.Inventors: K. Rajinder Nauth, Mary Lynum
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Patent number: 6110509Abstract: The present invention provides a stabilized cream cheese composition comprising a product of a nisin-producing fermentation. The product may be a cream cheese fermentation mix fermented with a nisin-producing culture, or it may be nisin-containing whey; alternatively the cream cheese composition may comprise both products. The stabilized cream cheese composition described inhibits the growth of objectionable or pathogenic microorganisms. The invention also provides a method of making a stabilized cream cheese composition, and a method of inhibiting the growth of an objectionable or pathogenic microorganism in a cream cheese composition.Type: GrantFiled: August 31, 1999Date of Patent: August 29, 2000Assignee: Kraft Foods, Inc.Inventors: K. Rajinder Nauth, Mary Lynum
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Patent number: 6096870Abstract: The present invention is related to the separation of whey proteins, particularly the sequential separation of whey proteins into separate fractions through the use of chromatography. The present invention further provides methods and compositions for the sequential separation of whey proteins, as well as their use in various products. The present invention also provides methods and compositions for the cleaning of chromatography resins used in the separation of whey proteins.Type: GrantFiled: May 4, 1998Date of Patent: August 1, 2000Assignee: Sepragen CorporationInventors: Zahid Mozaffar, Salah H. Ahmed, Vinit Saxena, Quirinus Ronnie Miranda
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Patent number: 6051271Abstract: Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat.Type: GrantFiled: December 29, 1997Date of Patent: April 18, 2000Assignees: Takeda Food Products, Ltd, Miki Trading Co., Ltd.Inventors: Norio Yamamoto, Yoshihiro Yamamoto, Akihiro Tani, Seiichi Nakano, Hiroaki Kusaka
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Patent number: 5952207Abstract: A process of treating whey produced as a by-product of cheese manufacture is disclosed. The process eliminates the contaminating effects of proteins including albumin and globulins within the whey. The fermentation of the treated whey produces enantromerically enriched lactic acid.Type: GrantFiled: October 7, 1997Date of Patent: September 14, 1999Inventors: Juan Fuertes Gonzalez, Angela Maria Moya Mora
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Patent number: 5948452Abstract: A process for producing pampered whey protein. The pH of whey protein is carefully controlled and maintained substantially constant during processing to produce a protein resistance to precipitation during sterilization.Type: GrantFiled: August 31, 1998Date of Patent: September 7, 1999Inventor: Woodrow C. Monte
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Patent number: 5932259Abstract: A bone reinforcing agent comprising a basic protein fraction or a basic peptide fraction derived from milk as an effective component is described. The basic protein fraction is obtained by passing milk or a raw material derived from milk over a cation exchange resin and eluting the adhered fraction. The basic peptide fraction is obtained by hydrolyzing the basic protein fraction with a protease. The basic protein fraction and basic peptide fraction of the present invention promote the growth of osteoclasts and suppress the resorption of osteoclasts, and thereby strengthening bone when administered orally. The invention is useful for treating or preventing bone diseases such as osteoporosis.Type: GrantFiled: September 22, 1995Date of Patent: August 3, 1999Inventors: Ken Kato, Hiroaki Matsuyama, Yukihiro Takada, Toshiaki Uchida, Seiichiro Aoe
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Patent number: 5916608Abstract: Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat.Type: GrantFiled: July 26, 1996Date of Patent: June 29, 1999Assignee: Van den Bergh Foods Company, Division of Conopco, Inc.Inventors: Feico Lanting, Albert Johann Biggel, Freek Reckweg
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Patent number: 5914240Abstract: A method for detection, identification and/or quantification of bacteriophage of bacterial host specificity for bacterial genus, species or serotype, based upon the occurrence of release of cell contents, particularly nucleotides e.g. ATP, on lysis of bacterial cell walls on incubation with bacterial host cells. When new phage particles are released at the end of the phage replication cycle nucleotide levels are measured and compared with controls. The method provides for the detection of specific phages which is faster and more sensitive than known techniques. The method is only limited by the availability of host bacteria/target phage pairings.Type: GrantFiled: February 7, 1996Date of Patent: June 22, 1999Assignee: The Minister of Agriculture Fisheries & Food in Her Brittanic Majesty's Government of the United Kingdom and Northern IrelandInventor: Michael F. Sanders
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Patent number: 5912040Abstract: Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria. One or more flavoring agents are added to whey permeate form an electrolyte beverage useful as a sports drink or as a therapeutic to replace electrolyte loss. The beverage is extremely low in milk protein, and may be used by individuals having mild to moderate milk protein allergy. Such individuals comprise the vast majority of the milk-allergic population. Hypoallergenic protein and optional fat is added to milk or whey permeate to form a substantially hypoallergenic milk product.Type: GrantFiled: February 2, 1996Date of Patent: June 15, 1999Assignee: Immunopath Profile, Inc.Inventor: Leonard S. Girsh
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Patent number: 5907031Abstract: A process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing the resulting milk whey protein composition are also described. The milk whey protein composition has an excellent taste and imparts a smooth and pleasant feel on the palate.Type: GrantFiled: August 1, 1997Date of Patent: May 25, 1999Assignee: Ajinomoto Co., Inc.Inventors: Takahiko Soeda, Katsutoshi Yamazaki, Hiroyuki Tanno, Chiho Kuhara
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Patent number: 5882705Abstract: Micellar whey protein obtained by the heat treatment of whey protein having undergone limited hydrolysis by a proteolytic enzyme and containing whey protein molecules having a micellar structure similar to that of casein micelles, the micellar whey protein being characterized in that:(1) the molecules are in the form of micelles of irregular shape having a molecular weight of not less than 1,000,000 and a molecular size of 30 to 500 nm;(2) the micellar whey protein is soluble in water and gives a milk-white solution; and(3) the micelles associate together in a solution having a pH in the acid range of 3 to 6 to form insoluble aggregates.This micellar whey protein is so stable that it does not undergo gelation even when heated in solution, and can hence be widely utilized in liquid drink compositions, processed foods and the like.Type: GrantFiled: July 2, 1997Date of Patent: March 16, 1999Assignee: Snow Brand Milk Products Co., LtdInventors: Kaoru Sato, Michiko Nakamura, Tsuguaki Nishiya
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Patent number: 5869444Abstract: This invention relates to a peritoneal dialysis solution which comprises as an osmotically active agent an osmotically effective amount of a mixture of peptides, the mixture consisting substantially of peptides having a molecular weight of about 300 to about 2000 daltons, and an equivalent weight between about 150 to about 1500.Type: GrantFiled: May 15, 1991Date of Patent: February 9, 1999Assignee: Research Corporation Technologies, Inc.Inventor: Elias Klein
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Patent number: 5834042Abstract: The invention relates to a method for isolating proteins from whey, wherein the whey or a concentrate thereof, a reagent which forms sulfite ions, and an oxidative compound are contacted in order to sulfitolyze and oxidize the whey protein, the sulfitolyzed and oxidized whey protein is precipitated out from the whey or concentrate thereof at an acid pH, and the precipitated sulfitolyzed and oxidized whey protein is recovered from the product mixture, and an after-treatment is possibly performed on it. When a food-grade oxidative compound is used as the oxidant and a temperature within the range 25.degree.-55.degree. C. is used, the oxidative compound can be caused to react directly with the sulfitolyzed whey protein, and thus the disadvantages associated with the use of a catalyst are eliminated.Type: GrantFiled: November 14, 1996Date of Patent: November 10, 1998Inventor: Jouko Savolainen
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Patent number: 5811289Abstract: This aerobic waste pretreatment process comprises inoculating a milk industry effluent with a mixture of bacteria and yeasts both classes of microorganisms capable of living and growing in symbiosis in the effluent, the population of the bacteria being, in most cases, several times greater than the population of the yeasts, maintaining the temperature and pH of the inoculated effluent between 0.degree. C. and 50.degree. C. and between 1.7 and 9, aerating the effluent while varying, if necessary, the pH at maximum rate of 1.5 pH units per minute and also, if required, modulating the aeration of the inoculated effluent at a maximum rate of 130 micromoles of oxygen per minute. A biomass is obtained which has a good nutritional value suitable for animal feed.Type: GrantFiled: February 6, 1996Date of Patent: September 22, 1998Inventors: Raymond Lewandowski, Sylvette Lewandowski
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Patent number: 5783237Abstract: A process is provided for the recovery and reuse of a salt solution obtained from a salty effluent (as herein defined) comprising: (1) passing said salty effluent, optionally after removing any fine particles therefrom, through a membrane filtration system which separates the salt in the form of a salt solution from the food residues; (2) passing said salt solution through an evaporator to decrease the water content thereof; (3) adjusting the temperature of the salt solution, typically within the range 15.degree.-25.degree. C.Type: GrantFiled: April 15, 1996Date of Patent: July 21, 1998Assignee: Murray Goulburn Co-Operative Co. LimitedInventors: Wayne Barry Sanderson, Anthony Phillip Brady, Graeme Frank Whitehead, Ian James Oldham, Ian Percival Brockwell
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Patent number: 5759598Abstract: A fermented food product is prepared by preparing an aqueous emulsion of milk solids, particulate protein material, particulate collagenic material and water, simultaneously homogenizing and pasteurizing the aqueous emulsion so that collagen is extracted from the collagenic material for thickening the aqueous emulsion, inoculating the thickened pasteurized emulsion obtained with lactic acid bacteria and then incubating the inoculated composition to obtain the fermented product.Type: GrantFiled: March 11, 1997Date of Patent: June 2, 1998Assignee: Nestec S.A.Inventor: Walter Gaier
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Patent number: 5756680Abstract: A method is disclosed for the sequential separation of whey proteins using radial-flow chromatography. Different buffer systems adjusted to suitable pH and ionic strength are utilized in the separation process. The method separates at least five different proteins from whey. Infant feeding formulas, and other food formulations are also disclosed incorporating therein in different proportions various proteins separated from the whey.Type: GrantFiled: July 16, 1996Date of Patent: May 26, 1998Assignee: Sepragen CorporationInventors: Salah H. Ahmed, Vinit Saxena, Zahid Mozaffar, Quirinus R. Miranda
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Patent number: 5750183Abstract: A process for producing proteinaceous microparticles by lowering a pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat.Type: GrantFiled: November 15, 1994Date of Patent: May 12, 1998Assignees: Takeda Food Products, Ltd., Miki Trading Co., Ltd.Inventors: Norio Yamamoto, Yoshihiro Yamamoto, Tetsuo Nunome, Koutarou Muroyama, Hiroaki Kusaka
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Patent number: 5744179Abstract: A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus content. The method comprises the steps of adjusting pH of the solution containing the whey protein to below 4, and contacting the solution with a cation exchange resin, sequentially contacting the solution with an anion exchange resin, thereby reducing the phosphorus content to below 0.15 mg per gram of protein, and the highly purified low-phosphorus whey protein hydrolysate of the present invention is available by hydrolyzing the above-mentioned low-phosphorus whey protein with proteases.Type: GrantFiled: September 6, 1995Date of Patent: April 28, 1998Assignee: Morinaga Milk Industry Co., Ltd.Inventors: Seiichi Shimamura, Yoshitaka Tamura, Teruhiko Mizota, Yasushi Kawaguchi, Yoko Nagasako, Hiroshi Ochi
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Patent number: 5714182Abstract: A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese.Type: GrantFiled: July 19, 1995Date of Patent: February 3, 1998Assignee: Nestec S.A.Inventors: Jean-Pierre Bisson, Giovanni Prella
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Patent number: 5691165Abstract: A well tasting and organoleptically acceptable whey protein hydrolyzate is produced in high yield by a method using a combination of non-pH-stat hydrolysis and ultrafiltration. Preferably, the method is carried out by mixing a material containing at least 65% whey protein as dry matter and water to form a slurry containing a whey protein content of about 7-20%, heating the slurry to above 600.degree. C., adjusting the pH of the slurry to about 8, hydrolyzing the slurry with at least two different proteases to a degree of hydrolysis of between 17 and 35% without adjusting the pH during hydrolysis to produce a hydrolyzed slurry, inactivating the proteases and separating the hydrolyzed slurry with an ultrafiltration unit having a cut-off value above 10,000 to form a permeate containing the whey protein hydrolyzate. One protease may be obtained from B. Licheniformis and the other from B. Subtilis.Type: GrantFiled: November 30, 1993Date of Patent: November 25, 1997Assignee: Novo Nordisk A/SInventors: Per Munk Nielsen, Svend Eriksen, Ole Regnar Hansen
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Patent number: 5656309Abstract: There is disclosed a stable animal feed supplement suspension which is prepared by forming a stable liquid gel in concentrated food industry by-products such as by-products of the dairy industry, such as whey permeates, delactosed whey, and by-products of the fermentation industry, such as whey and corn sweet water. These by-products have not been used with any significant success in animal feed supplements, despite their low cost and disposal problems. A major disadvantage is their limited solubility, and the resultant instability of concentrates of the by-products. The invention comprises the treatment of the protein-rich by-products with a mild enzymatic treatment which stabilizes the by-products against protein gelation, and the thermal, and/or enzymatic treatment of the lactose-rich by-products to avoid separation of the lactose from concentrates.Type: GrantFiled: May 10, 1993Date of Patent: August 12, 1997Assignee: Pacific Kenyon CorporationInventor: J. Wallace Sawhill
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Patent number: 5654019Abstract: The invention relates to an osteoblast growth and bone enhancing factor or factors having a molecular weight of about 5,000 to 28,000 daltons and an isoelectric point of 4 to 9, which is isolated from whey or whey protein. The invention includes various methods for obtaining the factor or factors from whey and whey protein. The factor or factors from whey and whey protein may be incorporated in foods, medicines and feeds for preventing or treating osteoporosis and other maladies in joints of bones.Type: GrantFiled: January 24, 1994Date of Patent: August 5, 1997Assignee: Snow Brand Milk Products Co., Ltd.Inventors: Naomichi Kobayashi, Yukihiro Takada, Masatoshi Yahiro
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Patent number: 5645877Abstract: Process for the preparation of a fermented food product for animals, in which a finely divided and emulsified mixture comprising a collagenic material, a protein material and milk is pasteurized while homogenizing constantly, and then it is fermented by lactic acid bacteria. The invention also relates to the product derived from the process.Type: GrantFiled: June 2, 1995Date of Patent: July 8, 1997Assignee: Nestec S.A.Inventor: Walter Gaier
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Patent number: 5643622Abstract: There is disclosed a solid animal feed supplement which is prepared in concentrated food industry by-products such as by-products of the dairy industry, such as whey permeates, delactosed whey, and by-products of the fermentation industry, such as whey and corn sweet water. The invention comprises the treatment of the protein-rich by-products with a mild enzymatic treatment which stabilizes the by-products against protein gelation, and the thermal, and/or enzymatic treatment of the lactose-rich by-products to avoid separation of the lactose from concentrates. The by-products can then be concentrated to high solids content, in excess of 50 weight percent, and the resultant concentrates can be treated with gelation agents, preferably phosphoric acid and lime to solidify the by-product. Feed nutrients such as fats, urea, sodium bicarbonate, calcium carbonate, calcium sulfate, etc., or drugs such as monisan, can be added before solidification forming useful solid animal feed supplements.Type: GrantFiled: August 23, 1993Date of Patent: July 1, 1997Assignee: Pacific Kenyon CorporationInventor: Wallace Sawhill
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Patent number: 5523237Abstract: A plastein material is made by reversing the normal hydrolytic activity of a serine protease. The protease produces a plastein material by acting on a proteinaceous substrate. The substrate is preferably whey, casein or soy protein.Type: GrantFiled: July 16, 1993Date of Patent: June 4, 1996Assignee: Novo Nordisk A/SInventors: Peter Budtz, Per M. Nielsen
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Patent number: 5486368Abstract: A modified cultured yeast product for human and animal consumption is produced by combining yeast cream and yeast centrate to produce a cream/centrate mixture, autolyzing the mixture, inactivating by heating the mixture and optionally drying. After autolysis, hydrolysis may be carried out by the use of acids, alkalis or enzymes. The yeast cream and yeast centrate are preferably produced by culturing Kluveromyces marxianus or Candida intermedia in a whey permeate and separating yeast cream and yeast centrate from the cultured whey permeate. The cream and centrate are combined such that the ratio of total solids of cream to total solids of centrate is between about 0.3 and 1.6 and preferably about 1:1.Type: GrantFiled: May 28, 1992Date of Patent: January 23, 1996Assignee: DMV USA, Inc.Inventors: Rudolf de Boer, Roland K. Kramer, Ronald W. McKernan
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Patent number: 5486461Abstract: The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three defined proteolytic enzymes and a non-pH star method. The casein hydrolyzate exhibits an optimal balance between DH, free amino acids, bitterness and yield.Type: GrantFiled: April 13, 1994Date of Patent: January 23, 1996Assignee: Novo Nordisk A/SInventor: Per M. Nielsen
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Patent number: 5447740Abstract: A substitute milk product that is produced from a base product including milk ingredients only. The base product is dairy whey that is purified to eliminate the contaminants introduced in the cheese making process. The base product is altered as necessary to restructure the desired ratio of lactose and protein and to re-balance the pH to that of milk. Substitute materials are added for replacing the fat content and to recapture the desired taste, texture and appearance of milk.Type: GrantFiled: December 10, 1993Date of Patent: September 5, 1995Inventor: Ronald L. Brown
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Patent number: 5436014Abstract: The invention is directed to precipitating whey lipids from a source material such as whey by adding a sufficient amount of chitosan to form a chitosan-lipid complex, and subsequently precipitating out the lipid from the resulting whey supernatant. The precipitate is removed either by filtration or centrifugation. The supernatant contains all the whey proteins which may then be recovered by conventional means such as ultrafiltration and spray drying.Type: GrantFiled: November 2, 1993Date of Patent: July 25, 1995Inventor: Srinivasan Damodaran
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Patent number: 5385743Abstract: A process for the preparation of a yoghurt flavor, comprising the fermentation of a whey medium comprising water and whey solids, with a conventional bacterial yoghurt starter culture.Type: GrantFiled: March 12, 1993Date of Patent: January 31, 1995Assignee: PFW (Nederland) B.V.Inventor: Peter Hans van der Schaft
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Patent number: 5372825Abstract: Soured, water-continuous creams that are free of emulsifiers and that contain 5-15 wt % of at least a vegetable fat and that further contain a protein component and a thickener composition were found to be stable and spoonable.Type: GrantFiled: October 28, 1992Date of Patent: December 13, 1994Assignee: Van den Bergh Foods, Company, Division of Conopco, Inc.Inventors: Iain J. Campbell, Pascale Fournier, Wayne G. Morley, Ian T. Norton