Lacteal Liquid, E.g., Milk, Cream, Etc. Patents (Class 426/491)
-
Patent number: 8431174Abstract: 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: GrantFiled: October 8, 2008Date of Patent: April 30, 2013Assignee: Wisconsin Alumni Research FoundationInventor: Srinivasan Damodaran
-
Patent number: 8404295Abstract: 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: GrantFiled: June 24, 2010Date of Patent: March 26, 2013Assignee: Molkerei Alois Muller GmbH & Co. KGInventors: Ricardo Pires, Harald Winterwerber, Reinhard Bohme, Sebastian Kramer
-
Publication number: 20130064944Abstract: 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: ApplicationFiled: August 2, 2012Publication date: March 14, 2013Inventors: 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: 8394443Abstract: 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: GrantFiled: February 7, 2008Date of Patent: March 12, 2013Assignee: Kraft Foods R & D, Inc.Inventors: Omar de Jesus Guerra-Gonzalez, Bernard Rocklage, Hans-Peter Bernauer
-
Publication number: 20130059050Abstract: 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: ApplicationFiled: August 3, 2012Publication date: March 7, 2013Applicant: Prolacta BioscienceInventors: Joseph Fournell, Scott Eaker, Armando Montoya
-
Patent number: 8389039Abstract: The present invention involves the discovery that various liquid (whey) streams drained or expelled from cheese curd after salt addition in the preparation of cheese contain enriched levels of bioactive proteins such as lactoferrin, lactoperoxidase, immunoglobulins, and growth factors. According to the invention, these proteins may be further enriched through manipulation of the cheese salting process as described herein. The methods of the invention may be used to produce various whey products with enriched levels of all the above bioactive proteins present and, through manipulation of salting conditions, to enrich these proteins selectively.Type: GrantFiled: February 5, 2009Date of Patent: March 5, 2013Assignee: Hilmar Cheese CompanyInventors: Chao Wu, Tedd Struckmeyer
-
Patent number: 8377445Abstract: 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: GrantFiled: December 10, 2007Date of Patent: February 19, 2013Assignee: Prolacta Bioscience, Inc.Inventors: Elena M. Medo, Scott Eaker
-
Publication number: 20130040029Abstract: A method for processing dairy products by means of membrane filtration, where fouling in the membrane is significantly reduced/avoided without significantly reducing the flow through the membrane module. The present invention also relates to a membrane filtration assembly suitable to practice the disclosed method.Type: ApplicationFiled: March 3, 2011Publication date: February 14, 2013Applicant: TINE SAInventor: Tom Hoffmann
-
Patent number: 8357416Abstract: During a method for the production of milk foam or milk-based drinks, milk is sucked with a pump (1) out of a container (3, 3?) and conveyed to an outlet (11?), wherein air and/or a gas is added to the milk. The milk/air mixture is processed in a cold state into milk foam and conveyed as cold milk foam to the outlet (11?).Type: GrantFiled: January 7, 2008Date of Patent: January 22, 2013Assignee: Steiner Weggis AGInventors: Thorsten Schindler, Jean-Paul In-Albon
-
Publication number: 20130011515Abstract: 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: ApplicationFiled: October 19, 2010Publication date: January 10, 2013Applicant: Cytosport, Inc.Inventor: Ralph J. Knights
-
Patent number: 8329237Abstract: A process for producing a concentrated, sterilized liquid milk product comprising the steps of (a) partially concentrating milk or a milk product, and (b) sterilizing a partially concentrated milk product.Type: GrantFiled: June 23, 2007Date of Patent: December 11, 2012Assignee: Fair Oaks Farms Brands, Inc.Inventors: Hans Paul Maron, Patricia Ruth Corby
-
Patent number: 8323714Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.Type: GrantFiled: March 1, 2011Date of Patent: December 4, 2012Inventors: Hae-Soo Kwak, Song-Hee Kim, Jung Jwa Ahn
-
Publication number: 20120301591Abstract: The present invention relates to a treatment method for reducing the bacterial content of a food and/or biological medium of interest containing lipid droplets, which method comprises the following steps: (a) a step of homogenization applied to said medium of interest, (b) a step of microfiltration applied to said homogenized medium of interest resulting from step (a), on a membrane having a cut-off threshold which allows at least some of said lipid droplets to penetrate into the permeate, while at the same time retaining at least some of said bacteria in the retentate, and (c) the recovery of said permeate resulting from step (b), constituting a homogenized food and/or biological medium in which the bacterial content is lower than in the medium before the implementation of said method.Type: ApplicationFiled: December 14, 2010Publication date: November 29, 2012Inventors: Jacques Fauquant, Benoît Robert, Christelle Lopez
-
Patent number: 8313786Abstract: A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel.Type: GrantFiled: April 1, 2008Date of Patent: November 20, 2012Assignee: Tetra Laval Holdings & Finance S.A.Inventor: Rolf Månsson
-
Patent number: 8273397Abstract: The disclosure relates to a method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method includes the method step that the liquid food product is caused to pass through a first separator where the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The method also includes the method step that the lighter phase is caused to pass through a second separator.Type: GrantFiled: March 14, 2005Date of Patent: September 25, 2012Assignee: Tetra Laval Holdings & Finance SAInventors: Marius Duchesne, Rolf Månsson
-
Patent number: 8273391Abstract: The present disclosure relates to a method for producing cheese in which the method includes the steps of: providing dairy milk, which could be a skimmed milk and cream mixture; producing a gel-type curd/whey mixture by coagulation; and cutting the curd/whey mixture in a cheese processor such that the whey flows out of the curd.Type: GrantFiled: December 18, 2007Date of Patent: September 25, 2012Assignee: GEA Westfalia Separator GmbHInventor: Markus Hüllmann
-
Patent number: 8247012Abstract: The invention can be used in varies industries, in particular, in the food, paper, chemical and pharmaceutical industries. The inventive method consists in separating unpasteurized cow milk in a separator, wherein a skimmed milk and fats are separated. Said method is characterized in that it consists in pasteurizing said skimmed milk in a pasteurizer at a determined temperature, in cooling said milk and conveying it to an intermediate balance tank from which the milk is supplied to a micro-filtering membrane-type filter for dividing it into casein and whey proteins, in supplying the separated casein protein to a membrane-type ultrafiltration-defiltration filter, wherein the concentrated product is transferred to a drier for drying, and in cooling and packing the thus produced water-soluble casein flour.Type: GrantFiled: December 6, 2005Date of Patent: August 21, 2012Inventors: Vytautas Fedaravicius, Adomas Juska
-
Patent number: 8236362Abstract: 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: GrantFiled: January 12, 2011Date of Patent: August 7, 2012Assignee: Kraft Foods Global Brands LLCInventors: 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
-
Patent number: 8231922Abstract: Disclosed is a bovine milk derived phosphatidylserine source of natural composition having excellent dispersibility and organoleptic as well as physical stability. The source is useful in neutraceutical in powder, liquid or dispersion form. The source can be prepared from serum from butter oil production or from the retentate from microfiltration of whey for defatting purposes.Type: GrantFiled: October 31, 2008Date of Patent: July 31, 2012Assignee: Arla Foods AmbaInventors: Hans Burling, Ingemar Andersson, Michael Schneider
-
Publication number: 20120183666Abstract: An apparatus and method of flash freezing a whey-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired. The beads can be consumed in their frozen form to provide a convenient source of protein or can be reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.Type: ApplicationFiled: July 15, 2011Publication date: July 19, 2012Applicant: Coffee Technology Company, LLCInventors: Curt Jones, Stan Jones, Robert Lynn
-
Publication number: 20120183658Abstract: A method for producing fresh milk having a longer shelf life. The method steps include: 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: ApplicationFiled: September 15, 2010Publication date: July 19, 2012Applicant: GEA MECHANICAL EQUIPMENT GMBHInventors: Egon Baumeister, Michael Meyer, Heinrich Winkenhoff
-
Publication number: 20120164298Abstract: The present embodiments generally relate to beverages with enhanced flavors and aromas and method of making same. Some embodiments of the present disclosure are directed to shelf-stable dairy products. Other embodiments are related to beverages with shelf-stable dairy products and soluble coffee. Also disclosed are methods of making the same.Type: ApplicationFiled: December 22, 2010Publication date: June 28, 2012Applicant: Starbucks Corporation D/B/A Starbucks Coffee CompanyInventors: Urano A. Robinson, J. Marcio Da Cruz, Dien Van Vu
-
Publication number: 20120121781Abstract: A process for the demineralisation 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: ApplicationFiled: March 17, 2010Publication date: May 17, 2012Applicant: SEPARATION TECHNOLOGIES INVESTMENTS LIMITEDInventors: Stephen Niall Scott, Ashok Krishnapillai
-
Publication number: 20120121788Abstract: 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 demineralise the whey permeate; contacting this demineralised 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: ApplicationFiled: March 17, 2010Publication date: May 17, 2012Applicant: SEPARATION TECHNOLOGIES INVESTMENTS LIMITEDInventors: Stephen Niall Scott, Ashok Krishnapillai
-
Publication number: 20120107479Abstract: A reduced cholesterol cream that is 100% free of nondairy additives has a cholesterol content of from about 40 mg to 110 mg cholesterol per 100 g of cream having a 36% fat content.Type: ApplicationFiled: January 5, 2012Publication date: May 3, 2012Inventors: I. Edward Salinas, Eduardo Segovia
-
Publication number: 20120034367Abstract: The invention relates to processes for the separation of milk components by membrane-based processes. The invention also provides processes for producing lactose-free milk products from fractioned milk components, and lactose-free milk products that are prepared from fractionated milk components.Type: ApplicationFiled: October 15, 2010Publication date: February 9, 2012Applicant: VALIO LTDInventors: Olli Tossavainen, Janne Sahlstein
-
Patent number: 8110235Abstract: Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties.Type: GrantFiled: May 6, 2008Date of Patent: February 7, 2012Assignee: Alliance Enterprises of S.E. Wisconsin, LLCInventors: I. Edward Salinas, Eduardo Segovia Cantu, Jacquelyn S. Brandenburg
-
Publication number: 20120015082Abstract: The present invention relates to long shelf life milk or milk-related products as well as to a method for producing such long shelf life products and a milk processing plant for the implementation of the method. The method of the invention is characterised by the combination of physical separation of microorganisms and a high temperature treatment for at most 200 msec, and the resulting product has been found to have advantageous properties.Type: ApplicationFiled: January 27, 2010Publication date: January 19, 2012Applicant: ARLA FOODS AMBAInventors: Hans Henrik Holst, William Stuart Gunther, Joergen Andersen, Kristoffer Lundgren
-
Patent number: 8092852Abstract: A reduced cholesterol cream, as compared to a conventionally prepared cream, is produced by pressurizing and shearing whole milk prior to separation of the whole milk into skim milk and cream. The skim milk is increased in cholesterol content and the cream is reduced in cholesterol content.Type: GrantFiled: June 25, 2008Date of Patent: January 10, 2012Inventors: I. Edward Salinas, Eduardo Segovia
-
Patent number: 8071152Abstract: The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially nondenatured across a range of pH, including their isoelectric points. As such, they have low turbidity in solution across a wide range of pH values. Whey protein isolates can be integrated into compositions and solutions that have nutritional, pharmaceutical, and other applications.Type: GrantFiled: April 30, 2008Date of Patent: December 6, 2011Assignees: Wisconsin Alumni Research Foundation, Grande Cheese CompanyInventors: Mark R. Etzel, Thomas R. Helm, Harit K. Vyas
-
Publication number: 20110256295Abstract: 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: ApplicationFiled: December 17, 2009Publication date: October 20, 2011Inventors: Antti Heino, Juha Huumonen
-
Publication number: 20110256269Abstract: The disclosure provides a simple and effective methods for sterilization of milk without degradation or loss of biologically active agents in the milk and the products produced by such methods.Type: ApplicationFiled: August 30, 2007Publication date: October 20, 2011Inventors: Elena M. Medo, Armando Montoya, Martin Lee, David Rechtman
-
Publication number: 20110256233Abstract: 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: ApplicationFiled: December 2, 2009Publication date: October 20, 2011Applicant: Prolacta Bioscience ,Inc.Inventors: Joseph Fournell, Scott Eaker, Scott Elster, David J. Rechtman
-
Patent number: 8003147Abstract: The present invention relates to superior dried whey protein products which have a flavor, aroma and color not possessed by conventionally spray dried whey protein products, as a result of having a lower concentration of oxidative by-products. Also provided are dried protein products wherein the protein is selected from the group consisting of whey protein, soy protein, milk protein and mixtures thereof. Also provided are methods for making the dried protein-based products which involve spraying a protein-containing feed stock into a localized cloud of a nonreactive gas under controlled temperature conditions.Type: GrantFiled: March 16, 2006Date of Patent: August 23, 2011Assignee: FONA Technologies, Inc.Inventors: Robert A. Nelson, Robert M. Sobel
-
Publication number: 20110159163Abstract: The present invention relates to industrial scale processes for increasing protein concentration in milk, particularly increasing protein concentration and reducing the mineral content in milk.Type: ApplicationFiled: July 23, 2009Publication date: June 30, 2011Applicant: N.V. NUTRICIAInventor: Ingmar Harald Huisman
-
Publication number: 20110097442Abstract: The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes.Type: ApplicationFiled: October 28, 2009Publication date: April 28, 2011Applicant: VALIO OYInventors: Matti Harju, Antti Heino, Reetta Tikanmaki, Olli Tossavainen
-
Patent number: 7919130Abstract: Shown herein is the use of crosslinked beta-cyclodextrin as a trap for removing cholesterol. The crosslinked beta-cyclodextrin is prepared by crosslinking beta-cyclodextrin in the presence of a crosslinking agent. Treatment with the crosslinked beta-cyclodextrin results in cholesterol-depleted foods. After application to foods, the crosslinked beta-cyclodextrin which traps cholesterol therein can be readily regenerated with organic solvents. The crosslinked beta-cyclodextrin can be applied to almost all cholesterol-containing foods, such as dairy products, meat products, and egg products, with excellent cholesterol removal rates.Type: GrantFiled: October 26, 2005Date of Patent: April 5, 2011Inventors: Hae-Soo Kwak, Song-Hee Kim, Jung Jwa Ahn
-
Patent number: 7919131Abstract: The present invention relates to processes for the treatment of dairy products and dairy process streams to produce lipids and substantially defatted protein streams. More specifically it relates to the use of near critical fluid extraction techniques to extract lipids from liquid dairy products and dairy process streams. Preferred solvents for use in the described near critical extraction techniques are ether based solvents that are partially miscible with water. A particularly preferred solvent for use in the invention is dimethyl ether.Type: GrantFiled: January 30, 2004Date of Patent: April 5, 2011Assignee: Fonterra Co-Operative Group LimitedInventors: Andrew Fletcher, Katrina Fletcher, Owen Catchpole, John Grey
-
Publication number: 20110059220Abstract: The invention relates to processes for the separation of milk components by membrane-based processes. The invention also provides processes for producing lactose-free milk products from fractioned milk components, and lactose-free milk products that are prepared from fractionated milk components.Type: ApplicationFiled: October 15, 2010Publication date: March 10, 2011Applicant: VALIO LTDInventors: Olli Tossavainen, Janne Sahlstein
-
Patent number: 7887864Abstract: 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: GrantFiled: July 21, 2005Date of Patent: February 15, 2011Assignee: Kraft Foods Global Brands LLCInventors: Kenneth W. Cale, George W. Haas, Jamie A. Hestekin, Heather M. Hudson, Ted Riley Lindstrom, Yinging Ma, Fu-I Mei, Danielle E. Perkins, Charles Wang
-
Publication number: 20100303992Abstract: The invention relates to a milk fat substitute and to a method for producing same from a vegetable oil using a fractionation method, which is suitable for use in the production of products such as ice cream, biscuits, cakes, bread-making products, reconstituted mil, milk formulas, cheeses and other products.Type: ApplicationFiled: September 13, 2007Publication date: December 2, 2010Applicant: ACEITES Y GRASAS VEGATABLES S.A. - ACE-GRASAS S.A.Inventors: Jose Maria HUERTAS AMAYA, Adriana Fernanda Cruz Serna, Luidy Alfonso Rodriguez Posada
-
Patent number: 7838058Abstract: The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.Type: GrantFiled: March 17, 2006Date of Patent: November 23, 2010Assignee: Kraft Foods Global Brands LLCInventors: David Webb Mehnert, Divya Shree Reddy, Carie Lynn Wolters, Gary Francis Smith
-
Patent number: 7837608Abstract: A method of preventing blockages of flow paths of a separator, the separator processing a fat-containing product such as milk. The method steps include determining a concentration of the fat content of an outflowing product phase from the separator to detect an imminent clogging, and shifting a separation zone in a separator drum of the separator for a defined minimum time period by changing operating parameters.Type: GrantFiled: October 30, 2005Date of Patent: November 23, 2010Assignee: Westfalia Separator AGInventors: Siegfried Klapper, Ludger Bähner
-
Patent number: 7838059Abstract: The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.Type: GrantFiled: December 4, 2006Date of Patent: November 23, 2010Assignee: Kraft Foods Global Brands LLCInventors: Divya Shree Reddy, Gary Francis Smith, David Webb Mehnert, Carie Lynn Wolters
-
Patent number: 7833559Abstract: The present invention is directed to processes for making blocks of cheese having reduced moisture variability using controlled cooling of cheese curd to form the final cheese blocks.Type: GrantFiled: March 17, 2006Date of Patent: November 16, 2010Assignee: Kraft Foods Global Brands LLCInventors: David Webb Mehnert, Divya Shree Reddy, Kenneth A. Mikeska
-
Patent number: 7829130Abstract: The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate.Type: GrantFiled: May 13, 2003Date of Patent: November 9, 2010Assignee: Valio Ltd.Inventors: Olli Tossavainen, Janne Sahlstein
-
Publication number: 20100215828Abstract: 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: ApplicationFiled: June 26, 2008Publication date: August 26, 2010Inventors: Olli Tossavainen, Harri Kallioinen
-
Patent number: 7765920Abstract: An air-lift dryer for processing a high-lactose aqueous fluid (HLAF), such as permeate from ultrafiltration of whey fluid, is provided. The air-lift dryer has an enclosed drying chamber with diverging interior sidewalls that define an intermediate interior space having a cross-sectional area that increases as the diverging interior sidewalls extend away from a lower portion toward an upper portion.Type: GrantFiled: April 2, 2007Date of Patent: August 3, 2010Assignee: Relco Unisystems CorporationInventor: A. Kent Keller
-
Patent number: 7758488Abstract: A method of operating a separator to disinfect raw milk or whey by operating the separator within a range of an optimal clarifying effect by recirculating a portion of a disinfected milk phase with an entraining liquid.Type: GrantFiled: May 14, 2005Date of Patent: July 20, 2010Assignee: West falia Separator AGInventors: Karl-Heinz Zettier, Arnold Uphus, Markus Hüllmann
-
Publication number: 20100168017Abstract: The invention relates to a serum protein product, suitable as an ingredient for foods and therapeutic compositions, in particular infant and baby foods. The invention also provides a method for the preparation of the serum protein product, based on micro filtration of milk. The invention provides a method for the preparation of a serum protein product, comprising the preparation of a permeate through micro filtration of cow's milk at a temperature of between 10 and 20° C. utilizing a membrane having a pore size of between 0.3 and 0.5 ?m.Type: ApplicationFiled: April 16, 2008Publication date: July 1, 2010Applicant: Friesland Brands B.V.Inventor: Cornelis GLAS