Lacteal Liquid, E.g., Milk, Cream, Etc. Patents (Class 426/491)
  • Patent number: 10285412
    Abstract: A method for producing fresh milk having a longer shelf life involves providing raw milk and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk.
    Type: Grant
    Filed: March 26, 2014
    Date of Patent: May 14, 2019
    Assignee: GEA Mechanical Equipment GmbH
    Inventors: Egon Baumeister, Michael Meyer, Heinrich Winkenhoff
  • Patent number: 10271563
    Abstract: Suggested is a process for the production of a UHT milk with improved taste characteristics, comprising the following steps: (a) providing a raw milk; (b) separating the raw milk into a skimmed milk fraction and a cream fraction; (c) microfiltration or diafiltration of the skimmed milk fraction, obtaining a casein-containing retentate R1 and a fine whey as permeate P1; (d) ultrafiltration of the fine whey of step (c), obtaining a permeate P2 that is rich in lactose and minerals, and a protein-rich retentate R2; (e) mixing the cream fraction, the retentate R1 containing the casein and the permeate P2 containing the lactose and minerals, obtaining a mixed fraction M1; (f) ultra-high temperature treatment of the mixed fraction M1 of step (e); (g) pasteurization of the protein-rich retentate R2 obtained in step (d); and (h) mixing the ultra-heat treated fraction M1 of step (f) with the pasteurized retentate R2 of step (g), obtaining the target product.
    Type: Grant
    Filed: June 7, 2017
    Date of Patent: April 30, 2019
    Assignee: DMK Deutsches Milchkontor GmbH
    Inventor: Sven-Rainer Döring
  • Patent number: 10206413
    Abstract: A method for making ice cream, including the following steps: a) preparing basic ingredients defining a basic mixture for ice cream; b) heating the basic mixture to cause an at least partial evaporation of the water contained in the basic ingredients, so as to make a basic mixture concentrate; c) subjecting the basic mixture concentrate to a mixing and cooling treatment comprising the steps of: c1) adding a basic liquid to the mixture concentrate, so as to dilute the mixture; c2) stirring and simultaneous thermal treatment for a predetermined period of time, to allow converting the diluted basic mixture concentrate into an ice cream type product.
    Type: Grant
    Filed: February 15, 2016
    Date of Patent: February 19, 2019
    Assignee: ALI S.P.A.— CARPIGIANI GROUP
    Inventors: Andrea Cocchi, Roberto Lazzarini
  • Patent number: 10085462
    Abstract: The invention relates to a process for the production of well-preserving lactose-free and low-lactose milk products. The process of the invention is characterized by separating the sugars and proteins in a raw material, thermally treating them in such a manner that the plasmin enzyme system and other proteolytic enzymes are inactivated, and combining the fractions and other preparation agents into a drink with a required composition and properties.
    Type: Grant
    Filed: June 26, 2008
    Date of Patent: October 2, 2018
    Assignee: VALIO LTD.
    Inventors: Olli Tossavainen, Harri Kallioinen
  • Patent number: 9770468
    Abstract: The invention relates to the use of whey permeate, preferably sweet whey permeate and more preferably hydrolysed or partially-hydrolysed sweet whey permeate for the production of a pharmaceutical composition for prophylaxis or treatment of symptoms of metabolic syndrome, type-2 diabetes and secondary diseases, said composition being provided for a mammal.
    Type: Grant
    Filed: June 28, 2013
    Date of Patent: September 26, 2017
    Inventors: Jobst Krauskopf, Christian Sowada
  • Publication number: 20150140175
    Abstract: This disclosure features human milk permeates and compositions containing the same obtained from fractionated whole human milk. The oligosaccharide rich permeate and permeate compositions of the present invention are useful as nutritional supplements for pre-term and full term infants, for establishing or maintaining gut flora and for treating the symptoms of inflammatory bowel disease.
    Type: Application
    Filed: November 25, 2014
    Publication date: May 21, 2015
    Inventors: Joseph FOURNELL, Scott EAKER, Scott ELSTER, David J. RECHTMAN
  • Publication number: 20150093486
    Abstract: Nozzle device and nozzle for atomisation and/or filtration as well as methods for using the same. The present invention relates to a nozzle and nozzle device for atomisation, in particular a micro-machined reinforced nozzle plate, that may produce small liquid droplets in air (spray) or into a liquid (emulsion) with a narrow droplet size distribution and to make small air bubbles into a liquid (foam) and to methods of making the same. The invention is further related to a nozzle part for filtration as well as means and methods to facilitate atomisation and filtration.
    Type: Application
    Filed: December 8, 2014
    Publication date: April 2, 2015
    Applicant: AQUAMARIJN HOLDING B.V.
    Inventors: Cornelis Johannes Maria van Rijn, Wietze Nijdam
  • Publication number: 20150093490
    Abstract: The invention relates to a process for the treatment of animal skim milk and for the production of an infant formula base product from animal skim milk, which process is highly efficient and cost effective, as only membrane filtration techniques, such as microfiltration and ultrafiltration, are required. By carefully controlling the process parameters, a product is obtained in which most of the major components are within the desired range for an infant formula base product. The invention also relates to products obtainable by the process according to the invention.
    Type: Application
    Filed: March 12, 2012
    Publication date: April 2, 2015
    Inventors: John Tobin, Philip Kelly, Rudolph Eduardus Maria Verdurmen, Antonie Van Baalen, Roeland Van Eerten
  • Patent number: 8986768
    Abstract: The invention relates to a low-lactose and a lactose-free milk product and to a process for the production thereof. The lactose in the milk raw material is hydrolyzed, proteins, minerals and sugars are separated into different fractions by the membrane technique, and a low-lactose or a lactose-free milk product is composed from the fractions. The invention provides a milk product, the water therein originating from the original milk raw material. In addition, useful by-products are produced in the process.
    Type: Grant
    Filed: August 29, 2008
    Date of Patent: March 24, 2015
    Assignee: Valio Ltd.
    Inventors: Reetta Tikanmäki, Harri Kallioinen
  • Publication number: 20150064332
    Abstract: Concentrated creams are produced from starting cream compositions characterized as homogenous, oil-in-water emulsions containing fat globules, phospholipid membrane components and non-fat solids, and which have an initial fat content between about 35 to about 55 percent by weight. To produce the concentrated creams, moisture is removed from the starting cream compositions through evaporative processing, and as a result, the concentrated cream remains in a homogenous state, retains the fat globules, phospholipid membrane components and non-fat solids, and includes a concentrated fat content of at least about 70 percent by weight. In addition, the concentrated cream may be in an oil-in-water or a bi-continuous emulsion. Evaporative processing may be through a wiped film evaporator or a scraped surface heat exchanger.
    Type: Application
    Filed: August 27, 2013
    Publication date: March 5, 2015
    Applicant: LAND O'LAKES, INC.
    Inventors: Thomas A. Glenn, III, Richard Dinesen, Clint Garoutte, Jason Thompson
  • Patent number: 8968814
    Abstract: The invention relates to a method for manufacturing a milk-based product from which whey proteins such as beta lactoglobulm have been substantially removed, and to the use of such a product as a milk product to be heated in cooking.
    Type: Grant
    Filed: December 17, 2009
    Date of Patent: March 3, 2015
    Assignee: Valio Ltd.
    Inventors: Antti Heino, Juha Huumonen
  • Patent number: 8932659
    Abstract: A process for the isolation and/or purification of a desired component, particularly 3?sialyl lactose, from whey, particularly cheese whey, comprising the steps of: optionally subjecting the whey to ultrafiltration to provide a protein concentrate and a whey permeate; contacting the whey or whey permeate with at least one series of ion exchange resins, said series comprising a first weak acid cation resin, a first weak base anion resin, a second strong acid cation resin, a second weak base anion resin to demineralize the whey permeate; contacting this demineralized permeate with two final ion exchange resins comprising a strong acid cation resin and a final weak base anion resin, wherein the desired component, such as 3? sialyl lactose, is taken up on the final anion resin; and eluting the desired component from the final anion resin.
    Type: Grant
    Filed: March 17, 2010
    Date of Patent: January 13, 2015
    Assignee: Separation Technologies Investments Limited
    Inventors: Stephen Niall Scott, Ashok Krishnapillai
  • Patent number: 8920861
    Abstract: For increasing the yield, a process for obtaining a constituent from whey protein concentrate by microfiltration (4) provides for separating from the retentate stream from the microfiltration (4) a reduced-fat substream (14) in two stages (5.1, 5.2) and recirculating it to microfiltration (4).
    Type: Grant
    Filed: March 7, 2012
    Date of Patent: December 30, 2014
    Assignee: Molkerei Alois Mueller GmbH & Co. KG
    Inventor: Hanno Lehmann
  • Publication number: 20140348998
    Abstract: The present invention relates to a method for producing milk or milk related products and a milk processing plant for implementation of the method.
    Type: Application
    Filed: December 14, 2012
    Publication date: November 27, 2014
    Inventor: Tom Hoffmann
  • Publication number: 20140348997
    Abstract: The present disclosure relates to beta-cyclodextrin immobilized on glass manufactured by method comprising: a) synthesizing mono-6-(p-toluenesulfonyl)-6-deoxy-cyclodextrin from beta-cyclodextrin and converting the mono-6-(p-toluenesulfonyl)-6-deoxy-cyclodextrin into ?-cyclodextrin-undecenyl ether; and b) etching borosilicate glass and coating the borosilicate glass with the ?-cyclodextrin-undecenyl ether and removal of cholesterol from milk using the same.
    Type: Application
    Filed: April 18, 2014
    Publication date: November 27, 2014
    Applicant: Konkuk University Industrial Cooperation Corp.
    Inventors: Seunho Jung, Muhammad Nazir Tahir, Seung Ryeoul Paik, Daham Jeong, Chanho Kwon
  • Patent number: 8889208
    Abstract: A method is provided for obtaining ?-casein from skim milk. Purification of ?-casein from milk is achieved through a process of microfiltration using cross-flow polymeric microfiltration membranes. Cooling of the milk prior to microfiltration results in improved separation of ?-casein from the other milk serum proteins. Further filtration and demineralization of the microfiltered permeate results in enrichment of the fraction containing soluble ?-casein. An integrated scheme that allows a dairy plant to continuously separate and purify ?-casein is provided. Also provided is a method for obtaining cheese with improved meltability and reduced bitterness.
    Type: Grant
    Filed: November 9, 2005
    Date of Patent: November 18, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventors: James Anthony O'Mahony, Karen E. Smith, John Anthony Lucey
  • Patent number: 8871289
    Abstract: It is intended to provide an acidic milk drink with a favorable flavor which has an excellent quality stability and a light texture required for low calorie drinks even at a low milk solid non-fat content in the acidic milk drink. Namely, an acidic milk drink characterized by containing polydextrose and sucrose at a solid non-fat milk content of 1.0 to 4.0% by mass.
    Type: Grant
    Filed: May 24, 2005
    Date of Patent: October 28, 2014
    Assignee: Kabushiki Kaisha Yakult Honsha
    Inventors: Masatoshi Nakano, Yukiko Kobayashi, Ryoichi Akahoshi
  • Publication number: 20140308417
    Abstract: A device for producing a skim milk starting material milk is disclosed. The device includes a first centrifugal separator that separates milk into a cream fraction and a skim milk fraction, a microfilter that separates the skim milk fraction into a permeate and a retentate, a second centrifugal separator that separates the retentate into a clean fraction and a high bacteria content sludge, and a means for returning the clean fraction to the microfilter. The permeate is provided as the skim milk starting material milk.
    Type: Application
    Filed: November 1, 2012
    Publication date: October 16, 2014
    Inventor: Yoshio Adachi
  • Publication number: 20140302219
    Abstract: A method is disclosed for producing an infant formula base, wherein by means of microfiltration, ultrafiltration, and nanofiltration the components of milk are separated into a casein fraction, a whey protein fraction, and a lactose fraction to produce, by suitably combining, a composition in which the amino acid composition is close to that of human milk. An infant formula base having a total protein concentration of about 1.0 to about 1.5% and a ?-casein concentration of at least about 11% of the total protein concentration is also disclosed. The infant formula base is suitable for the production of an infant formula.
    Type: Application
    Filed: November 9, 2012
    Publication date: October 9, 2014
    Inventors: Reetta Tikanmäki, Matti Erkki Harju, Olli Tossavainen
  • Publication number: 20140287118
    Abstract: A device for producing a cheese starting material milk is disclosed. The device includes a first centrifugal separator that separates milk into a cream fraction and a skim milk fraction, a microfilter that separates the skim milk fraction info a permeate and a retentate, a second centrifugal separator that separates the retentate into a clean fraction and a high bacteria content sludge, and a means for returning the clean fraction to the microfilter. The cream fraction and the permeate are combined to obtain the cheese starting material milk.
    Type: Application
    Filed: November 1, 2012
    Publication date: September 25, 2014
    Applicant: Tetra Laval Holdings & Finance S.A.
    Inventor: Yoshio Adachi
  • Patent number: 8840947
    Abstract: A process for the demineralization and fractionation of cheese whey or raw milk comprising the steps of: a) subjecting the whey or raw milk to ultrafiltration to provide a retentate fraction and a permeate fraction; b) concentrating the permeate fraction by means of nanofiltration; c) subjecting the nanofiltration retentate to ion permeation chromatography at elevated temperatures of between 50° C. and 80° C. using an appropriate resin; and d) eluting the nanofiltration retentate with water in various fractions to obtain fractions which may be low in mineral content and/or high in 3?-sialyl lactose content and/or high in other desirable components.
    Type: Grant
    Filed: March 17, 2010
    Date of Patent: September 23, 2014
    Assignee: Separation Technologies Investments Limited
    Inventors: Stephen Niall Scott, Ashok Krishnapillai
  • Publication number: 20140272027
    Abstract: The disclosure features a human milk cream composition as well as methods of making a human milk cream composition and using a human milk cream composition. In particular, the disclosure features a method of using a human milk cream composition to raise the caloric content of human milk.
    Type: Application
    Filed: March 5, 2014
    Publication date: September 18, 2014
    Applicant: PROLACTA BIOSCIENCE
    Inventors: SCOTT ELSTER, JOE FOURNELL, SCOTT EAKER
  • Publication number: 20140272043
    Abstract: A method for producing fresh milk having a longer shelf life involves providing raw milk and performing an at least two-step centrifugal germ removal process of the raw milk before a standardization process of the raw milk is carried out. A method may also include performing a first step of a two-step centrifugal germ removal process before a skimming process separating skimmed milk is carried out and performing a second step of the two-step centrifugal germ removal process during the carrying out of the skimming process separating skimmed milk.
    Type: Application
    Filed: March 26, 2014
    Publication date: September 18, 2014
    Applicant: GEA Mechanical Equipment GmbH
    Inventors: Egon BAUMEISTER, Michael MEYER, Heinrich WINKENHOFF
  • Patent number: 8821878
    Abstract: The disclosure features methods of making compositions that include a human lipid. The methods can include: obtaining whole human milk; separating the milk into a cream portion and a skim portion; processing the cream portion; and pasteurizing the processed cream portion.
    Type: Grant
    Filed: January 14, 2013
    Date of Patent: September 2, 2014
    Assignee: Prolacta Bioscience, Inc.
    Inventors: Elena M. Medo, Scott Eaker
  • Publication number: 20140234487
    Abstract: The present invention is directed to a method to produce a dairy based food composition with low LPS comprising the steps (a) Providing a milk with a storage time of less than 264 hours and either (b1) Treating the milk with a microfilter of poresize of from 0.01-2 ?m such that at least a casein rich fraction and a serum protein rich fraction is obtained, or (b2) Treating the milk such that at least 98 wt % of the Gram negative bacteria is removed, and heating the milk wherein at least 98wt % of the Gram negative bacteria is removed to 60-90° C. The methods of the present invention are very suitable to provide a dairy based food composition wherein less than 5100 EU LPS per liter ready to use food composition is present or wherein less than 39 EU LPS per gram dry product is present.
    Type: Application
    Filed: July 13, 2012
    Publication date: August 21, 2014
    Applicant: FRIESLAND BRANDS B.V.
    Inventors: Andries Dirk Siemensma, Ynte Piet de Vries, Anouk Leonie Feitsma, Paula Maria Leandro Garcia, Albert van der Padt
  • Publication number: 20140234506
    Abstract: The present invention concerns concentrating dairy proteins. Methods of the invention include the production and use of negatively-charged ultrafiltration membranes to achieve high hydraulic permeability with low sieving coefficients.
    Type: Application
    Filed: February 18, 2014
    Publication date: August 21, 2014
    Applicant: WISCONSIN ALUMNI RESEARCH FOUNDATION
    Inventors: Mark R. ETZEL, Abhiram ARUNKUMAR, Shantanu AGARWAL
  • Patent number: 8790733
    Abstract: The present invention includes a soft butter composition wherein the fat components are derived from cream. The soft butter has a unique fat crystal matrix and is more spreadable due to the altered crystal structure and melting points. The soft butter also equilibrates to room temperature faster than traditional churned butter. The soft butter is made using a process that includes separating the fat and serum components of cream, removing the crystal memory from the fat fraction and recombining fat and aqueous fractions in a process that employs a stepwise cooling and shearing process and filled into tubs of different geometry.
    Type: Grant
    Filed: March 16, 2011
    Date of Patent: July 29, 2014
    Assignee: Land O'Lakes, Inc.
    Inventors: Ravin Gnanasambandam, Arti Bedi
  • Publication number: 20140205718
    Abstract: The invention relates to a milk-based formulation with a reduced carbohydrate content, having a ratio of carbohydrates to protein of at most 1.1, a protein content of at least 5.4% on dry matter basis, and a ratio of ash to protein is substantially similar to that of a milk raw material used as a starting material, and a method for the preparation thereof. The milk-based formulation can be used in the preparation of a recombined milk product with a reduced lactose content, having a full taste of normal milk without any deficiencies in its organoleptic properties.
    Type: Application
    Filed: June 19, 2012
    Publication date: July 24, 2014
    Applicant: VALIO LTD.
    Inventors: Harri Kallioinen, Soile Järviö
  • Patent number: 8771779
    Abstract: A method of reversing the formation of an oxidized off-flavor in milk that includes providing milk, and heating the milk to a temperature between approximately 70° C. and approximately 90° C. for a period of between approximately 25 seconds and approximately 60 seconds.
    Type: Grant
    Filed: August 12, 2010
    Date of Patent: July 8, 2014
    Assignee: South Dakota State University
    Inventors: Robert J. Baer, Howard H. Bonnemann
  • Patent number: 8771772
    Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.
    Type: Grant
    Filed: August 1, 2013
    Date of Patent: July 8, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Srinivasan Damodaran
  • Publication number: 20140170266
    Abstract: The present invention relates to method to produce a dairy based food composition comprising protein comprising the steps (a) Treating the milk such that at least 98% of the pathogens is removed, (b) Treating the milk with a microfilter of a poresize of 0.01-2 micron such that at least a casein rich fraction and a serum protein rich fraction is obtained, wherein the milk is subjected to a heating treatment before or after the microfiltration and wherein during the production the milk and products obtained from the milk are not subjected to a heat treatment at a temperature above 90° C., and wherein the serum protein rich fraction and/or the casein rich fraction is processed into a food product. The invention also is directed to products made by the process.
    Type: Application
    Filed: July 13, 2012
    Publication date: June 19, 2014
    Applicant: FRIESLAND BRANDS B.V.
    Inventors: Andries Dirk Siemensma, Gijsbert Klarenbeek, Christina Josephina Antonia Maria Timmer-Keetels, Ynte Piet de Vries, Albert van der Padt, Albert Thijs Poortinga
  • Patent number: 8734878
    Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.
    Type: Grant
    Filed: January 11, 2013
    Date of Patent: May 27, 2014
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Srinivasan Damodaran
  • Publication number: 20140057040
    Abstract: Described is a method of of providing milk proteins from raw animal milk. The method comprises subjecting the milk to two microfiltration steps. One is warm microfiltration at 25° C.-65° C. and the other is cold microfiltration at 0° C.-25° C. The steps can be conducted in either order, with a retentate obtained in the first step being subjected to the second step. The resulting milk serum proteins and ?-casein are suitable for use in infant or toddler formula.
    Type: Application
    Filed: April 26, 2012
    Publication date: February 27, 2014
    Applicant: Friesland Brands B.V.
    Inventors: Albert van der Padt, Gijsbert Klarenbeek, Antonius Petrus Julius Sweere, Andries Dirk Siemensma, Johannes Andries Nieuwenhuijse
  • Patent number: 8613967
    Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
    Type: Grant
    Filed: August 2, 2012
    Date of Patent: December 24, 2013
    Assignee: Intercontinental Great Brands LLC
    Inventors: Kenneth William Cale, George W. Haas, Jamie Allen Hestekin, Heather Marie Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle Elizabeth Perkins, Charles Wang
  • Publication number: 20130302492
    Abstract: A process for the production of cheese milk is suggested, wherein (a) solids are removed from raw milk in a cold condition, (b) the resulting intermediate is skimmed, (c) the skimmed milk such obtained is subjected to microfiltration at a temperature in the range of from 5 to 25° C., (d) the resulting permeate is adjusted to yield the desired fat. content by adding an amount of cream that was separated in step (b), and the standardized milk such obtained is, and (e) pasteurized in a final step.
    Type: Application
    Filed: May 10, 2013
    Publication date: November 14, 2013
    Applicant: DMK Deutsches Milchkontor GmbH
    Inventor: Sven-Rainer Doring
  • Publication number: 20130302491
    Abstract: A process for the production of cheese milk is suggested, wherein (a) raw milk is subjected to heat treatment, (b) solids are removed from the heat-treated product, (c) the resulting intermediate is skimmed, (d) the skimmed milk such obtained is subjected to microfiltration, and (e) the resulting permeate is adjusted to the desired fat contents by adding an amount of the cream separated in step (c), and the standardized milk such obtained is (f) pasteurized in a final step.
    Type: Application
    Filed: May 10, 2013
    Publication date: November 14, 2013
    Applicant: DMK Deutsches Milchkontor GmbH
    Inventor: DMK Deutsches Milchkontor GmbH
  • Publication number: 20130287892
    Abstract: A method for making a milk protein concentrate can comprise heating a liquid milk composition at near its natural pH to a temperature that causes the whey protein in the milk to bind to the casein in the milk to form protein aggregates. After cooling, the liquid milk composition can be subjected to membrane filtration using a membrane filter having a large pore size. The protein aggregates are retained to yield a milk protein concentrate. The concentrate can be further treated to provide a concentrate having a lowered lactose content.
    Type: Application
    Filed: April 30, 2012
    Publication date: October 31, 2013
    Inventor: Ralph J. Knights
  • Patent number: 8512785
    Abstract: In order to specify a device (1) and a method for the micro-particulation of filtration residues comprising a mechanical treatment and a heat treatment, in particular of whey proteins in ultra-filtration whey concentrates, which in each case permit a particularly high yield of particles in a preselectable size range in a manner which spares resources, it is suggested to provide a separate heat treatment device (5) as well as a separate mechanical treatment device (9) or for the heat treatment and the mechanical treatment to be carried out separately from one another with respect to space and time.
    Type: Grant
    Filed: August 17, 2005
    Date of Patent: August 20, 2013
    Assignee: Tetra Laval Holdings & Finance S.A.
    Inventor: Dieter Krüsemann
  • Publication number: 20130189414
    Abstract: The object of the present invention is to offer a method for producing cheese without fermentation and ripening steps, enabling the production in a short time, while also producing cheese having a similar flavour and texture to cheese which has passed through fermentation and ripening, despite not passing through these steps. This method comprises steps of adding vinegar or acidulant to milk and mixing them, removing whey from a resultant mixture to recover a curd, adding, to said curd, an emulsifier, cooking salt, sodium bicarbonate and a yeast extract and heating them to emulsify, and cooling a resultant emulsion to solidify.
    Type: Application
    Filed: August 31, 2011
    Publication date: July 25, 2013
    Inventor: Sanji Matsui
  • Patent number: 8492524
    Abstract: The invention relates to a method for extracting a protein from milk, having at least one hydrophobic pocket and a negative charge to the natural pH of milk, that comprises the following steps: a) skimming and delipidation of the milk; b) passing the delipidated and skimmed fraction containing the protein on a chromatographic substrate on which is grafted a ligand having both a hydrophobic characteristic and an ionic characteristic in pH conditions enabling the protein to be retained on the substrate, the pH being higher than 4.6; c) elution of the protein; d) purification of the eluted fraction by removing the milk proteins from the eluted fraction; and e) recovering the protein.
    Type: Grant
    Filed: January 2, 2008
    Date of Patent: July 23, 2013
    Assignee: LFB Biotechnologies
    Inventors: Alain Lejars, Michel Nogre, Monique Ollivier
  • Patent number: 8475864
    Abstract: A method of reversing the formation of an oxidized off-flavor in milk that includes providing milk, and heating the milk to a temperature between approximately 70° C. and approximately 90° C. for a period of between approximately 25 seconds and approximately 60 seconds.
    Type: Grant
    Filed: December 16, 2004
    Date of Patent: July 2, 2013
    Assignee: South Dakota State University
    Inventors: Robert J. Baer, Howard H. Bonnemann
  • Publication number: 20130142904
    Abstract: The present invention relates to lactose-reduced milk-related products, and particularly such products having a long shelf-life. Additionally, the invention relates to a method of producing such products and a milk processing plant for the implementation of the method.
    Type: Application
    Filed: July 22, 2011
    Publication date: June 6, 2013
    Applicant: ARLA FOODS AMBA
    Inventors: Hans Henrik Holst, Anja Sundgren, Valentin Rauh
  • Patent number: 8449938
    Abstract: Processes for producing lactose-free milk products are disclosed. The processes include separation of the milk components by ultrafiltration, nanofiltration and reverse osmosis and recombination of the separated components in an appropriate manner to lactose-free milk products. Lactose-free products prepared from the separated milk components are also disclosed.
    Type: Grant
    Filed: October 15, 2010
    Date of Patent: May 28, 2013
    Assignee: Valio Ltd
    Inventors: Olli Tossavainen, Janne Sahlstein
  • Publication number: 20130129889
    Abstract: Disclosed is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.
    Type: Application
    Filed: January 11, 2013
    Publication date: May 23, 2013
    Applicant: Wisconsin Alumni Research Foundation
    Inventor: Wisconsin Alumni Research Foundation
  • Patent number: 8445053
    Abstract: A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products.
    Type: Grant
    Filed: January 31, 2011
    Date of Patent: May 21, 2013
    Assignee: Arla Foods Amba
    Inventors: Hans Henrik Holst, William S. Gunther, Mette Toft Mogensen, Anders Steen Jørgensen
  • Patent number: 8431174
    Abstract: Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.
    Type: Grant
    Filed: October 8, 2008
    Date of Patent: April 30, 2013
    Assignee: Wisconsin Alumni Research Foundation
    Inventor: Srinivasan Damodaran
  • Patent number: 8404295
    Abstract: The invention concerns a method for processing fermented milk products, in which the milk product passes through processing equipment executed with a plurality of openings from a retentate side toward a permeate side, in which the milk product is forced through the processing equipment with an insert feature preferably moved in a rotating arrangement along a retentate-side boundary surface of the processing equipment.
    Type: Grant
    Filed: June 24, 2010
    Date of Patent: March 26, 2013
    Assignee: Molkerei Alois Muller GmbH & Co. KG
    Inventors: Ricardo Pires, Harald Winterwerber, Reinhard Bohme, Sebastian Kramer
  • Publication number: 20130064944
    Abstract: The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
    Type: Application
    Filed: August 2, 2012
    Publication date: March 14, 2013
    Inventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinqing Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
  • Patent number: 8394443
    Abstract: The present invention relates to a process by which whey permeates or blends thereof can be converted to a modified whey powder (MWP) having low mineral content, low hygroscopicity, and advantageous organoleptic properties using a combination of ion-exchange demineralization and crystallization. The modified whey powder thus obtained is suitable for dry applications in the production of food products. Furthermore, the present invention relates to a modified whey powder (MWP) obtainable by said process and to products comprising said modified whey powder (MWP), such as confectionery, biscuits, and powdered soft drinks.
    Type: Grant
    Filed: February 7, 2008
    Date of Patent: March 12, 2013
    Assignee: Kraft Foods R & D, Inc.
    Inventors: Omar de Jesus Guerra-Gonzalez, Bernard Rocklage, Hans-Peter Bernauer
  • Publication number: 20130059050
    Abstract: The present invention relates to a method for treating raw human milk to produce treated human milk having undetectable levels of bacteria. The milk is skimmed to produce skim human milk then subjected to microfiltration to yield a filtrate which has undetectable levels of bacteria, including Bacillus cereus. The resultant human milk can be further processed, used and/or sold.
    Type: Application
    Filed: August 3, 2012
    Publication date: March 7, 2013
    Applicant: Prolacta Bioscience
    Inventors: Joseph Fournell, Scott Eaker, Armando Montoya