Abstract: Lactose in whey is hydrolyzed with an immobilized lactase by a process which involves heating the whey to a temperature of from about 45.degree. to about 90.degree. C. for at least about 15 seconds, centrifuging the heated whey while it is still warm, contacting the centrifuged whey with an immobilized lactase, cleaning the immobilized lactase, and disinfecting the immobilized lactase. Preferably, lactase is immobilized on an inorganic support, and cleaning and disinfecting are carried out respectively by contacting the immobilized lactase with a solution of protease and with a solution of substituted diethylenetriamine.

Abstract: Bulk starter media for making cheese is prepared having internal pH control by providing in conventional starter media an amount of magnesium ammonium phosphate sufficient to maintain a pH of at least 5 for at least 20 hours during fermentation to produce a cultured bulk starter. The magnesium ammonium phosphate is less than 50% soluble at a pH of from 6 to about 7.5 of the starter media prior to fermentation. The starter media preferably contains an alkali metal tripolyphospate phage control agent, and may contain sweet whey and autolyzed yeast.

Abstract: A synergistic thickening composition for use in foods is prepared by forming a mixture of a dried fermented whey product produced with Xanthomonas campestris ATCC 31923 and a dried fermented whey product produced with Leuconostoc mesenteroides ATCC 14935.

Abstract: Disinfecting of immobilized enzymes is carried out by contacting the immobilized enzymes with a dilute aqueous solution of at least one substituted diethylenetriamine at a concentration and for a period of time which is sufficient to substantially kill the contaminating microorganisms without significant deleterious effects on the immobilized enzymes. The substituted diethylenetriamine is preferably dioctyldiethylenetriamine or a mixture of dioctyldiethylenetriamine and trioctyldiethylenetriamine.

Abstract: This invention relates to a simulated milk protein product, suitable as a milk replacer for young animals with excellent suspension characteristics in water. The simulated milk product is formed by enzymatically treating a slurry of vegetable components. The slurry is then heated to inactivate the enzyme followed by drying and mixing with various minerals, vitamins and fats to form a nutritionally complete milk replacer for animals having excellent suspension characteristics in water.

Abstract: Bulk starter cultures for use in cheese manufacture are prepared from a whey solids-containing culture medium. The medium is rennet-coagulable but remains uncoagulated throughout fermentation to produce the bulk starter culture. As used in cheese making, the medium is characterized by being substantially free of curd fines, and by the protein of the medium coagulating with the milk in the cheese vat, thereby increasing cheese yield.

Abstract: A low molecular weight material such as lactose in an aqueous polydispersed system such as milk is enzymatically decomposed by fermentation with enzyme preparations and/or microorganisms, the decomposition products are separated such as by ultrafiltration and the remaining solution is at least partially returned to the starting aqueous system. In a specific embodiment, lactose in milk or whey is decomposed to saccharides and lactic acid by fermenting with an enzyme preparation that splits lactose to saccharides and a microorganism that ferments lactose to lactic acid, separating the saccharides and lactic acid produced, recycling the remaining solution to the starting milk or whey, separating lactic acid from the saccharides and recycling the saccharides to the starting whey or milk.

Abstract: Sour whey resulting from manufacture of cottage cheese or cream cheese is converted into a food product superior to either sweet whey or sour whey, by enzymatic splitting of the lactose to glucose and galactose, followed by deionization and preferably concentration.

Abstract: A natural cheese analog which closely resembles natural cheese is prepared by adding a dry casein product and calcium hydroxide to whey to form a mixture containing dissolved casein and having a pH between 6.8 and 7.3, acidifying the mixture, adding a coagulating enzyme to the acidified mixture, holding the mixture under conditions to form a continuous coagulum, cutting the continuous coagulum to form curd particles, heating the curd particles to expel whey, separating whey from the curd particles and processing the curd particles by conventional cheese making methods to obtain a natural cheese analog. Fat may be added to the mixture of casein product and whey to produce a fat-containing cheese analog.

Abstract: An ultrafiltration step is used in the production of cream cheese to provide a cheese pre-mix which is cultured to form cream cheese without generating whey. The raw materials for this process include whole milk, cream and whey protein solids. The whey protein solids are substituted for the skim milk powder formerly used. Ultrafiltration yields a retentate having the butterfat and non-fat solids content required for cream cheese manufacture.

Abstract: 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.

Abstract: The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to a value of between 5.8 and 6.8. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the mixture is homogenized or comminuted by other means. The product is cooled and thereafter stored until a suitable consistency is obtained.

Abstract: Production of a soft ice cream on the basis of fats, optionally milk solid non-fat, demineralized whey powder, sugars, stabilizers, emulsifying agents, lactase, optionally aromas and/or coloring matters, and water. The ingredients, except the fats, are mixed and kept at a temperature ranging from about 30.degree. C. to about 50.degree. C. for a period from about 1 to about 3 hours, whereafter the fats are added, and then the mixture is pasteurized, homogenized, cooled, optionally ripened, and frozen, with the addition of aromas and/or coloring matters, if desired.

Abstract: A thermal stable beta-galactosidase enzyme is produced from new strains of Bacillus stearothermophilus. The beta-galactosidase is suitable for hydrolysis of lactose at temperatures of at least 55.degree. C. and is especially suitable for use at temperatures of at least 65.degree. C. For hydrolysis of lactose, the beta-galactosidase enzyme may be in the form of substantially purified enzyme that has been immobilized or immobilized whole cells containing beta-galactosidase enzyme.

Abstract: A method of breeding yeast on residual solution containing lactose from dairies, and ground cereals, leguminous products and/or other raw materials, containing sugars and polysaccharides, ammonia being added as the sole inorganic substance.

Abstract: The invention relates to the treatment of protein hydrolysates with a view to reducing their content of bitter substances.This process comprises contacting the hydrolysate with a solid ligneous adsorbent of vegetable origin, for example based on carob, and collecting the debittered hydrolysate after separation from the adsorbent.

Abstract: An instant powdered yogurt drink is prepared containing lactobacillus culture, deactivated yogurt powder, a thickener, a hydrocolloid gum and a food acidulent. A preferred thickener, hydrocolloid gum and acidulent is carboxy methyl cellulose, locust bean gum and a mixture of acid whey and citric acid, respectively.

Abstract: An instant powdered yogurt composition is prepared containing lactobacillus culture, deactivated yogurt powder, a gelling agent, a hydrocolloid gum and a food acidulent. A preferred, gelling agent, hydrocolloid gum and acidulent is gelatin, locust bean gum and a mixture of acid whey and citric acid, respectively.

Abstract: Catalysts of various types, preferably enzymes, are immobilized on hollow fiber membranes in novel way to provide a new system for performing catalytic reactions. In preferred embodiments, novel processes for catalyzing reactions utilizing hollow fiber techniques are disclosed.

Abstract: The solids of whey permeate obtained by ultrafiltration are converted to a triglyceride oil-containing yeast cell mass by fermentation with fat-producing strains of Candida curvata. For maximum oil yield, the fermentation is continued until at least 90% of the lactose has been consumed, such as 98 to 99% of the lactose. The resulting oil-containing yeast cell mass can be further processed to prepare animal feed materials, and/or for recovery of the oil by extraction. The spent fermentation medium has relatively low COD indicating that the fermentation not only removes the lactose but also most of the other organic material.

Abstract: An apparatus for the continuous matting and milling of cheese curd. The apparatus includes a housing which houses an upper, water-permeable, endless conveyor belt and a lower endless conveyor belt which operates in the opposite direction to that of the first belt. A mixture of cheese curd and whey is deposited as a layer on the upper belt and the whey is drained through the belt and is discharged through the lower end of the housing. The matted curd is transferred from the upper belt to the lower belt and as a result is inverted, and is subsequently discharged to a curd milling unit which acts to cut the mat of curd into cube-like chunks.

Abstract: To select a blend of strains not susceptible to the current bacteriophage in the cheesemaking plant the cheesemaker inoculates each of the test tubes in the kit with filtered when obtained from current production. Each tube contains a genetically distinct starter culture strain or a culture blend in a sterile milk medium and contains a dye which will change color in the desired pH range. After incubation for ten hours the cultures resistant to the prevailing phage will exhibit the desired color change and will have developed a firm curd. A starter culture now known to be resistant to the prevailing phage can now be selected. Tests show success closely approaching 100% as opposed to 96% (or less) with the traditional rotation method of selecting culture blends.

Abstract: The present invention concerns methods for producing food products consisting of highly nutritional proteins and yeast which are substantially devoid of objectionable carbohydrates. The process pertains to the addition of proteinaceous materials at appropriate stages of a yeast fermentation so as to enable the yeast to utilize the carbohydrate constituents of the protein material while recovering the protein with the yeast cells. These protein enriched yeast products are low in ash content with essentially no residual carbohydrates and are useful for fortifying foods and feeds.

Abstract: Acid whey, the by-product from the manufacture of fresh cheeses such as cottage cheese, is clarified, filtered and subjected to lactose hydrolysis, splitting the lactose disaccharide into the monosaccharides glucose and galactose. The liquid is sterilized and cultured with Baker's yeast and used as a growth medium for that yeast. After yeast growth is substantially completed the yeast solids are separated and the liquid remaining is discharged into waste-water receiving systems, the liquid significantly reduced in organic waste loading as compared to untreated acid wheys.

Abstract: Blue cheese flavored products are produced by forming a mixture of whey, food fat, salt and water, homogenizing and pasteurizing the mixture, adding lipase and Penicillium roqueforti spores to the mixture and fermenting. Alternatively, a mixture of food fat, salt and water is pasteurized and fermented with lipase and Penicillium roqueforti spores, and the resultant fermented mixture is mixed with a retentate produced by ultrafiltration of a milk product. The blue cheese flavored products have an extremely high quotient of flavor which can be blended with other foods to impart a blue cheese flavor.

Abstract: A liquid or frozen yogurt is prepared by combining sources of fat and milk derived solids with a relatively undenatured whey protein concentrate to form a mixture having no more than 2 parts casein to 1 part whey protein. The source of whey protein concentrate has all casein coagulating enzyme inactivated and the concentrate contains about 22 to 52% protein, 0.1 to 6% fat, 32 to 73% lactose and 3 to 11% ash. The mixture is maintained at a temperature sufficient to pasteurize and form a protein complex and the pasteurized mixture is fermented to produce the liquid yogurt which can be frozen.

Abstract: 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.

Abstract: Functional protein is prepared by heat denaturing impure natural protein selected from whey, microbial and vegetable protein and subjecting the separated denatured protein to enzymatic proteolysis for a period of up to 30 minutes at 20 to 65.degree. C using at least a designated minimum amount of enzyme. Because of its high degree of functionality and its lack of bitter taste, the modified protein has a wide application in food compositions, primarily as a replacement for nonfat dry milk, sodium caseinate, gelatin and egg albumin.

Abstract: Vodka is produced by a process involving fermenting pre-pasteurized and cooled whey with Candida or Torulopsis yeast to form a mash containing ethanol and products of proteolysis, recovering the ethanol and products of proteolysis from the mash, rectifying the ethanol and purifying it from the products of proteolysis and diluting the resultant purified ethanol with deproteinized whey. This process makes it possible to make a high quality vodka and replace scarce grain, potato and beet raw materials currently used to produce vodka.

Abstract: A process for the preparation of a proteinaceous concentrate by the aerobic cultivation of yeast on whey is described. The described technique involves preparing and fermenting a concentrated nutrient medium. Following fermentation, the medium is brought to a boil, cooled and again fermented with yeast in an ethyl alcohol medium.

Abstract: An improved soybean milk yoghurt is prepared by first extracting a milk from soybeans. The milk is mixed with milk whey solids and sucrose and then sterilized. The hot milk is mixed with a dilute aqueous gelatin solution and rapidly cooled. A mixture, in approximately equal proportions, of two strains of L. acidophilus, namely, NRRL B-1910 and B-2092, is added to the milk, which is subsequently fermented to produce a yoghurt.

Abstract: A method of producing an animal food supplement by growing a yeast that utilizes lactose on a mixture of wheat bran or husks from different grains which are mixed with dried whey, moistened with water, cooled and inoculated with yeast, a dairy culture used in making buttermilk, and Lactobacillus acidophilus, placed on perforated trays, then incubated for 12 to 24 hours at 27.degree. to 34.degree. C. and dried at 43.degree. C. and lower.

Abstract: Bacteria cultures for use as an inoculant in the preparation of starters and fermented milk products are produced by culturing a milk sugar fermenting bacteria on a culture medium containing whey, a non-whey protein in an amount of about 0.1 to 0.5 weight percent and a buffer mixture. After culturing, the bacteria may be concentrated and freeze dried to produce a starter culture concentrate which can be added directly to cheese milk. When preparing the culture medium, the whey and non-whey protein are pasteurized separately.

Abstract: Clogging of membranes during whey processing is avoided by pretreating raw acid cheese whey by adjusting the pH to above about 6.5 and separating insoluble solids therefrom. The separated insoluble solids are treated by adding calcium ion, holding at a temperature above about 125.degree. F for at least 1 hour and drying. The resultant dry treated insoluble solids are useful as a substitute for nonfat dried milk in bakery products.

Abstract: Starter cultures for cheese production are prepared using culture media containing on a 100 parts dry basis 0.1 to 30 parts of a nitrogen source, 1-30 parts of a nitrogen source, 1-30 parts of a citrate source and a milk product being the remainder which is selected from the group consisting of undecalcified sweet whey or a major amount of undecalcified sweet whey and a minor amount of nonfat dry milk. The media results in a high and uniform bacteria count, and starter cultures produced therefrom produce cheese that cures fast and has enhanced flavor.

Abstract: A liquid stream containing the reactants is passed through a bed of enzyme catalyst, made up of enzymes bonded to small, dense particles of carrier or support materials, in a manner which causes the bed to expand or fluidize and a chemical reaction is thereby carried out in a process that is simultaneously free from limitations due to plugging and excessive pressure drop and which also has the advantage of the high mass transfer rates that can be realized between the liquid and small particles. Reactions are carried out in this manner using enzymes bound to porous and non-porous inorganic supporting particles. This process has been employed for treating cheese whey with the enzyme lactase in a fluidized bed of inert particles to which the lactase is bound.

Abstract: Process for making flavorants by heating a liquid product obtained from milk products by enzymatic proteolysis and/or lactic acid fermentation.

Abstract: Bulk starters having optimized ratios of coccus (Streptococcus thermophilus) to rod (lactobacilli) bacteria are prepared in a whey-based culture medium characterized by defined proportions of acid-whey solids to sweet-whey solids, the sweet-whey preferably being partially delactosed whey. The medium and method are particularly adapted for use in manufacturing pasta filata cheeses.

Abstract: Easily wettable, water-soluble protein products having a flocculation temperature of above 80.degree.C and having no bitter taste can be prepared from natural protein sources by a hydrolytic, enzymatic treatment.

Abstract: Foodstuffs of improved nutritive quality are obtained by incorporating enzymatically hydrolyzed non-gelatin proteinaceous materials into the foodstuffs. It has been discovered that organoleptic properties, color, clarity and the overall characteristics of the foodstuffs are not adversely affected by the inclusion of these soluble hydrolyzed proteins which are heat and acid stable.

Abstract: Processes for the production of essentially solid nutriments and fodders containing a high content of proteins by the cultivation of a yeast on a liquid culture medium consisting of whey containing at least a substantial portion of its original soluble proteins and thereafter separating from the resulting brew the solids consisting of yeast cells and the original soluble proteins or products of the original soluble proteins by means of an ultrafilter provided with one or more membranes that are essentially impervious to soluble proteins and subsequently drying the said solids.The preliminary separation of the soluble proteins from the whey by centrifugal separation or by ultrafiltration, as described in the prior art, is avoided. In such prior ultrafiltration processes, the membranes of the ultrafilter become clogged with the soluble proteins, thereby retarding and ultimately stopping the filtration.

Abstract: A process for treating soluble biodegradable organic waste material which comprises:A. preparing a reaction mixture of soluble biodegradable organic waste material and a thermophilic aerobic microorganism culture capable of digesting such soluble material and containing soluble sources of manganese, magnesium, phosphorus, iron and nitrogen in a liquid medium and at a pH ranging from about 5.5 to 9, the soluble organic material content being in excess of 1 gram per liter,B. introducing oxygen into the mixture so as to maintain the dissolved oxygen content at least 0.01 mg per liter of said mixture whileC. maintaining said mixture at a temperature of from 45.degree. to 70.degree.C for a time sufficient to convert the organic waste material into cellular proteinaceous material, andD. separating the cellular proteinaceous material produced.