Abstract: Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods.

Abstract: In a powdered milk substitute the mixture with the taste and processing characteristics of milk but without lactose ingredients which when reconstituted into a liquid form may be processed like any milk product and subjected to the heat required for pasteurization without the suspended ingredients settling out, thereby permitting an extended shelf life of the reconstituted liquid. The mixture includes whey, partially hydrogenated oil, corn syrup solids, a stabilizer emulsifier, and other ingredients which resists high temperature breakdown during pasteurization. The product composition may be varied to produce a non-fat version in accordance with USDA regulations, a flavored version (such as a chocolate drink) and a regular version each of which is of a high temperature variey which permits pasteurization or sterilization by heat.

Abstract: Described is a process for making a liposomal, ion-exchange whey protein and products thereof, which result in the sustained release of amino acids into the body's circulation to generally promote skeletal muscle protein synthesis, decrease body fat in association with diet modification and improve exercise performance. The whey protein is preferably encapsulated in a liposome using a cold, or non-heated, process. After the liposomal, ion-exchange whey protein has been prepared, it is then preferably lyophilized to deliver macronutrients for use as a sports nutrition supplement and for use in medical or clinical catabolic applications.

Abstract: A complex containing natamycin complexed to one or more proteins. Processes for producing the same. Compositions containing the same. Use of the complexes as a preventative antimycobacterial treatment for natural products. A method for preventing the infection of a natural product by mycobacteria the method containing treating the natural with the complex.

Abstract: A stabilizer system for nutritional formulas; especially liquid nutritional formulas. The stabilizer system is made up of a gel-forming carrageenan and a diacetyl tartaric acid ester of mono- and di-glycerides. The nutritional formula is formed of a protein source, a lipid source, a carbohydrate source, and the stabilizer system. The nutritional formula has improved color and physical stability.

Abstract: Food compositions and methods are provided for non-fat and low-fat food compositions containing a polyvinylpyrrolidone. The food compositions contain polyvinylpyrrolidone and other ingredients such as food stabilizers. Preferred compositions are non-fried foods, which include diary products, baked goods, salad dressings, and meat products. Specific food compositions include ice cream, muffins and pourable salads.

Abstract: A method is provided for isolating the proteins, .beta.-lactoglobulin and .alpha.-lactalbumin, from whey with a single cation exchanger, and using different pH values for eluting the proteins as separate fractions without using salt elution. A whey protein solution is adjusted to a pH of less than about 4.5. The solution is contacted with a cation exchanger to obtain a bound fraction containing .alpha.-lactalbumin and .beta.-lactoglobulin. The bound fraction is adjusted to a pH of about 4.0 to 6.0 and a .beta.-lactoglobulin fraction is eluted at this pH in the absence of sodium chloride. The pH of an remaining bound fraction is adjusted to about 6.5 or greater and an .alpha.-lactalbumin fraction is eluted. The method is advantageously conducted at elevated temperatures ranging from 35.degree. C. to 50.degree. C.

Abstract: Sweet whey is demineralized by an electrodeionization process by passing sweet whey to be demineralized through a resin bed of strong cationic exchange resin contained in an electrodeionization dilution compartment or through a resin bed of weak anionic and of cationic, particularly strong cationic, exchange resins in the compartment, and in the process, the pH of the wash solution present in the electrodionization cation and anion concentration compartments is maintained so that the solution present in each concentration compartment has a pH value less than 5.

Abstract: The invention relates to W/O lotions having a content of at least one unsaturated fatty acid derivative, which are characterized in that they comprise W/O emulsifiers, W/O stabilizers and/or W/O emulsion systems chosen from the group consisting of(A) a W/O emulsifier based on ethoxylated castor oil,(B) a W/O emulsifier (B1) based on sorbitan isostearate and a W/O stabilizer (B2) based on a polyalkylene glycol copolymer and(C) a W/O emulsion system based on a methoxy-polyalkylene glycol copolymer, either(1) the W/O emulsifier of (A) being used, or(2) the W/O emulsifier (B1) being used together with the W/O stabilizer B2 (B), or(3) a combination comprising emulsifiers (A) and (B) with (B1) and (B2) being used, where, in each case,(4) the emulsion system (C) can also be used together with (1) or (2) or (3), and water and, if appropriate, additives or auxiliaries.

Abstract: A dehydrated acidified milk product is made by preparing an aqueous composition containing milk protein and having a dry matter content of from 10% to 40% by weight. The aqueous composition is inoculated with a strain of L. helveticus which exclusively forms lactic acid L(+) and a strain of S. thermophilus and fermented to obtain a fermented composition having a pH of from 4 to 5. The fermented composition is dried to obtain the dehydrated acidified product.

Abstract: The present invention relates to a whey mineral containing at least 0.8 g/kg or above of zinc and to a process for producing the same. The whey mineral of the present invention have good flavors and are useful in liquid formula, medical foods, nourishing reinforced foods, functional foods, seasonings, etc.

Abstract: A process of treating whey produced as a by-product of cheese manufacture is disclosed. The process eliminates the contaminating effects of proteins including albumin and globulins within the whey. The fermentation of the treated whey produces enantromerically enriched lactic acid.

Abstract: A method for producing a peptide mixture from whey protein by (1) adding at least one protease to an aqueous solution of at least one whey protein to hydrolyze the whey protein, (2) measuring the amount of a free amino acid selected from the group consisting of lysine, phenylalanine, leucine and arginine produced during the hydrolysis of the whey protein, (3) calculating the amount of the free amino acid with respect to the total amount of the amino acid contained in the whey protein, and (4) terminating the hydrolysis when the calculated amount of the free amino acid with respect to the total amount of the amino acid contained in the whey protein falls within a predetermined range. The inventive method provides a whey protein hydrolysate of consistent quality.

Abstract: A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat to raw material meat for sausage.The invention also provides low fat sausage which has the same meat structure and juicy feeling as usual sausage comprising animal fat such as hog fat and the like.

Abstract: A process for producing pampered whey protein. The pH of whey protein is carefully controlled and maintained substantially constant during processing to produce a protein resistance to precipitation during sterilization.

Abstract: Fabricated rice containing whey protein in the range of 0.1-10% by weight, and optionally sodium alginate and calcium, and a process for preparing the same by mixing starches, whey protein(s), and optionally sodium alginate and a calcium salt with water, followed by heating and shaping.

Abstract: A food gel composition is obtained by preparing an aqueous sol of lactoserum proteins and a polysaccharide so that, by weight based upon the sol weight, the lactoserum proteins are in an amount of from 5% to 15% and so that the polysaccharide is in an amount of from 0.05% to 0.25%, and then the sol is subjected to a hydrostatic pressure of from 200 MPa to 800 MPa for from 1 minute to 20 minutes.

Abstract: Creamy, cultured dairy based water continuous spread comprising less than 35% fat, up to 4.5% milk protein, gelatin or a gelatin replacer, optionally up to 2% structuring agent, the spread having a pH value between 4.6 and 5.2, and a Stevens value hardness at 10.degree. C. of 200-500 g and of 50-250 g at 20.degree. C., a whey protein to casein weight ratio higher than in milk, and the spread having a butter-like mouthfeel, texture and taste. In one preferred embodiment, the fat is a dairy fat. In another embodiment, the fat is a mixture of non-dairy fat and dairy fat, preferably 10-55% non-dairy fat and 90-45% dairy fat.

Abstract: A whey protein dominant baby food is prepared that may contain hydrolysed food with a reduced threonine content. This food can be obtained by adding glycomacropeptide-free or glycomacropeptide-reduced whey powder and/or whey protein concentrate as the whey proteins usually used in the production of milk baby food.

Abstract: A process for producing a calcium-supplemented milk drink, by adding to cow's milk, a whey mineral being of a calcium content of 2 to 8% by weight and produced by removing the protein and lactose from whey and concentrating the resulting whey by ultrafiltration and/or microfiltration. By the process, there is produced a calcium-supplemented milk drink having good flavor with no precipitate of calcium salts or being provided with attractive flavor, and being capable of passing through the sterilization process to be prepared into a commercially aseptic state.

Abstract: Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria. One or more flavoring agents are added to whey permeate form an electrolyte beverage useful as a sports drink or as a therapeutic to replace electrolyte loss. The beverage is extremely low in milk protein, and may be used by individuals having mild to moderate milk protein allergy. Such individuals comprise the vast majority of the milk-allergic population. Hypoallergenic protein and optional fat is added to milk or whey permeate to form a substantially hypoallergenic milk product.

Abstract: A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated lactalbumin which improves shelf life and flavor of yogurt product mix by accentuating development of S. thermophilus and utilizing same for the fermentation of the yogurt base.

Abstract: A milk substitute composition is prepared with whey solids or whey solids and added lactose by dissolving a whey solids powder in an aqueous medium containing calcium sequestering agent and carrageenate components at a temperature of approximately from 30.degree. C. to 65.degree. C. and then, in a second step, at the same temperature, a skimmed milk solids powder is dissolved in the whey-containing medium, and before and/or after dissolving the skimmed milk solids powder, the whey solids are allowed to soak in the aqueous liquid phase of the composition so prepared for from 10 minutes to 4 hours for hydrating the whey solids. When lactose is used, the amount of whey solids powder employed may be reduced by about half.

Abstract: A process is described in which a solution of milk whey protein is reacted with a transglutaminase, heated, and then dried. The resulting milk whey protein composition, and food products containing the resulting milk whey protein composition are also described. The milk whey protein composition has an excellent taste and imparts a smooth and pleasant feel on the palate.

Abstract: A process for the production of yogurt powder possessing an immunological activity, in which yogurt is heated at 60.degree. to 100.degree. C. and it is provided with an alkaline agent to adjust the yogurt to pH 7.0 to 96, and thereafter dried to a powder. Before powdering, the yogurt may be subjected either to the addition of a non-ionic surfactant or to high pressure homogenizing treatment. Yogurt retaining immunological activity can be used effectively as food and feed.

Abstract: A process of manufacturing a soft or semi-soft fibrous cheese comprising the steps of a) pasteurizing milk; b) acidifying the milk; c) coagulating the milk to obtain curd and whey; d) cutting the coagulum and draining the whey, thereby leaving a cheese curd; e) heating, kneading, and stretching the curd (e.g., in mixer/cooker 1) until it is a homogeneous, fibrous mass of cheese; f) forming the cheese into a shape (e.g., by pumping it through extruder 8); g) cooling the shaped cheese in cold brine (e.g., in brine tanks 11 and 15); and h) removing the cooled cheese from the brine (e.g., by conveyor 16). A food additive is thoroughly mixed into the heated cheese (for example in additional mixer 6) after the cheese has been heated, kneaded, and stretched, but before it has been formed into a shape. The additive can be a gum, stabilizer, colorant, dairy solid, cheese powder, flavor, non-dairy protein isolate, salt, or food starch.

Abstract: Provided is a water soluble processed whey protein powder produced by combining a partial heat-denatured whey protein with a non-denatured whey protein. The resulting processed whey protein powder is more soluble in water than the partial heat-denatured whey protein alone, and is capable of producing a gel that is stronger than that produced from partial heat-denatured whey protein alone. Furthermore, the resulting gel exhibits high water retention, superior elasticity and smooth consistency and is useful in the manufacture of food. Provided also are methods for producing the processed whey protein powder and the gel.

Abstract: A process for producing a frozen fat-free chopped and formed potato product. The process entails peeling potatoes, cutting the peeled potatoes into potato pieces, and blanching the cut pieces. The cut pieces are then partially blended to produce a mixture of potato bits and paste. A hydrocolloid fat substitute, such as a cultured skim milk powder stabilized with additional hydrocolloids, is introduced to the partially blended potato mixture, preferably at a level of 2 to 5% by weight. The potato pieces and hydrocolloid fat substitute are then further blended, and are then extruded into a formed fat substituted potato product. The formed potato product is then dusted with a wheat flour, precaramelized saccharide, annatto, and seasoning powder composition. The dusted formed fat substituted potato product is then prebaked to form a crust on the product, which subsequently may be frozen and packaged for storage, transport and sale.

Abstract: A fermentation product of sesame with antioxidative properties is provided. This product is useful for use as a food. The fermented sesame is produced by digesting crushed raw whole seed sesame with an enzyme derived from Rhizopus oligosporus, followed by lactic acid fermentation.

Abstract: An artificially produced feline milk substitute position is provided. The composition comprises, as expressed a dry matter basis, from about 30 to about 50 percent protein, from about 25 to about 50 percent fat, and from about 10 to about 25 percent carbohydrates.

Abstract: Micellar whey protein obtained by the heat treatment of whey protein having undergone limited hydrolysis by a proteolytic enzyme and containing whey protein molecules having a micellar structure similar to that of casein micelles, the micellar whey protein being characterized in that:(1) the molecules are in the form of micelles of irregular shape having a molecular weight of not less than 1,000,000 and a molecular size of 30 to 500 nm;(2) the micellar whey protein is soluble in water and gives a milk-white solution; and(3) the micelles associate together in a solution having a pH in the acid range of 3 to 6 to form insoluble aggregates.This micellar whey protein is so stable that it does not undergo gelation even when heated in solution, and can hence be widely utilized in liquid drink compositions, processed foods and the like.

Abstract: The method for production of an acidified edible gel on milk basis comprises addition of transglutaminase to milk, followed by a heat treatment. Hereby a functionally and/or organoleptically satisfactory edible gel is obtained, which can be used as a yoghurt mousse or cheese.

Abstract: The processed cheese product of the present invention contains natural cheese, a dry component selected from the group consisting of whey protein concentrate, non-fat milk solids and mixtures thereof and yogurt. In the method of the invention for making a processed cheese, one or more types of natural cheese are ground to provide a particulate cheese. The particulate cheese is mixed with a dry component selected from the group consisting of whey protein concentrate, non-fat dry milk and mixtures thereof in a blender to provide a cheese mixture. The mixture is transferred to a cooker and the mixture is heated to a first predetermined temperature. Yogurt is added to the heated mixture to provide a processed cheese product. Heating of the product is continued to a second predetermined temperature. The product is then cooled and packaged.

Abstract: The invention relates to a method for isolating proteins from whey, wherein the whey or a concentrate thereof, a reagent which forms sulfite ions, and an oxidative compound are contacted in order to sulfitolyze and oxidize the whey protein, the sulfitolyzed and oxidized whey protein is precipitated out from the whey or concentrate thereof at an acid pH, and the precipitated sulfitolyzed and oxidized whey protein is recovered from the product mixture, and an after-treatment is possibly performed on it. When a food-grade oxidative compound is used as the oxidant and a temperature within the range 25.degree.-55.degree. C. is used, the oxidative compound can be caused to react directly with the sulfitolyzed whey protein, and thus the disadvantages associated with the use of a catalyst are eliminated.

Abstract: Preparations are disclosed containing the 3R-3'R stereoisomer of zeaxanthin as a sole detectable isomer, packaged for oral ingestion by humans as a therapeutic drug or nutritional supplement. Zeaxanthin is a yellow carotenoid pigment found in the macula (in the center of the human retina), which helps protect retinal cells against phototoxic damage. The pure R-R stereoisomer can be prepared by fermenting cells, such as Flavobacterium multivorum (ATCC 55238), which do not create any detectable quantity of the undesired and potentially toxic S-S or S-R isomers, and which do not synthesize any other carotenoids. The R-R isomer can be concentrated, in large quantities and at low cost, into a viscous oily fluid containing about 5 to 20% zeaxanthin, by means of a simple solvent extraction process. This oily fluid can be mixed with a carrier such as vegetable oil and enclosed within a digestible capsule, comparable to a conventional capsule containing Vitamin E.

Abstract: Nutritionally improved yogurt products are provided that include a calcium phosphate salt of reduced particle size. The calcium fortification provides yogurts containing a total calcium content of 500 to 1500 mg per 170 g of yogurt. The calcium phosphate has a particle size of less than 150 .mu.m in the product. A method for producing the calcium fortified yogurt is also provided wherein an insoluble calcium salt is admixed with a yogurt base subsequent to fermentation with minimal shear. The yogurt base is prepared by conventional fermentation to have a thickness of at least 1500 cps (at 5.degree. C.). Separately, a concentrated slurry of a calcium phosphate is prepared having a pH of 4.0 to 4.6. The pH is adjusted by adding an edible organic or mineral acid. The slurry can be subjected to a size reduction step such as homogenization. Sufficient amounts of calcium phosphate slurry are admixed with the yogurt base to provide desired levels of calcium content (native plus supplemental).

Abstract: Food dressing constituted of an aqueous phase and 0-40 wt. % of fat and/or oil, further containing a non-ionic thickening agent and an electrolyte and having a pH not greater than 4, and which contains also 3-8 wt. % of heat denatured globular protein, which dressing is prepared by a process comprising the stepsa. dissolving a globular protein, a non-ionic thickening agent and an electrolyte in water,b. adjusting the pH to <4 by adding acid,c. heating and slowly stirring the solution so that protein denaturation occurs,d. cooling,e. optionally admixing other ingredients,where, optionally, step d follows step e.

Abstract: The present invention is related to an energy supply composition particularly suitable for use before, during and after physical exertion. The composition is a beverage, or a dry composition therefore, useful as an energy source in situations which demand a large and rapid energy supply to a healthy mammal including man. The beverage comprises an effective amount of alpha-ketoglutaric acid or a water-soluble innocuous salt thereof together with a nutritionally acceptable water-soluble carrier.

Abstract: The present invention is directed to a frozen cheesecake ice cream which preferably comprises cream, milk, condensed skim milk, cream cheese, cane sugar and a unique stabilizing system having a base component and a stabilizer component. The cream, milk and condensed skim milk are pasteurized, then cooled to a temperature suitable for culturing. A culture media is added to culture the pasteurized mixture for preferably ten to fourteen hours. Thereafter, the cream cheese, cane sugar and stabilizing system are added. The stabilizing system comprises a base component and a stabilizer component. The base component is preferably sodium bicarbonate, commonly referred to as baking soda. A by-product of the culturing process is lactic acid. If the culturing process were to continue unabated, the acidity would eventually cause the mixture to coagulate. The addition of the base component and the cane sugar arrests the culturing process.

Abstract: A dried crisp cheese piece is disclosed in a first preferred form including a nonmelting cheese dried to its final moisture content by microwave energy. The nonmelting cheese generally includes a pH of greater than about 5.7. The final moisture content of the dried cheese piece is preferably between 2 and 8% by weight. The final dried cheese piece is unpuffed and requires no refrigeration. A process for making the dried cheese piece is also disclosed. The process essentially includes subjecting the nonmelting cheese having particular thickness dimensions to microwave energy to reduce the cheese piece from an initial moisture content to a final moisture content ranging from about 2% to 8%. The drying step can be practiced using forming pans to obtain finished products having various three dimensional shapes and configurations.

Abstract: An artificially produced feline milk substitute composition is provided. The composition comprises casein, whey, and as expressed on a dry matter basis, from about 30 to about 50 percent protein, from about 25 to about 50 percent fat, and from about 10 to about 25 percent lactose. The casein and whey in the composition have a ratio of about 1:1.

Abstract: A whey protein hydrolysate is described which is free of allergenics while preserving the structures susceptible of exerting anticipatory regulations to maximize the tolerance and protein metabolism, and mixtures thereof with casein and/or soy protein hydrolysates. Whey protein hydrolysates according to the invention have an amino acid composition comprising at least 2% by weight of tryptophan, less than 5% by weight of threonine, less than 2.8% by weight of methionine whereby 40 to 60% by weight of the amino acids are in the form of tetra- to decapeptides.

Abstract: Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of yogurt milk mix/additive blends that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the yogurt milk mix with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final yogurt product are added at appropriate level(s) to the concentrated form of yogurt milk mix to produce a yogurt milk mix/additive blend. The yogurt milk mix/additive blend is ultra-high temperature processed and aseptically-packaged to create a commercially-sterile yogurt mix/milk additive blend that can be stored at room temperature until use in the manufacture of yogurt products.

Abstract: A method is disclosed for the sequential separation of whey proteins using radial-flow chromatography. Different buffer systems adjusted to suitable pH and ionic strength are utilized in the separation process. The method separates at least five different proteins from whey. Infant feeding formulas, and other food formulations are also disclosed incorporating therein in different proportions various proteins separated from the whey.

Abstract: A cheese that contains high levels of whey proteins, is free of emulsifying agents, and yet has good melt properties is disclosed. The cheese may be made from 100% UF cheese, containing most and preferably all of the whey proteins from milk, or from a blend of UF and conventional cheese. The preferred process of the present invention involves heating the cheese to a temperature of above 125.degree. F., and preferably below 165.degree. F., mixing the cheese in the absence of emulsifying agents and using low levels of shear, and rapidly cooling the heated, mixed cheese. A variety of full fat, low fat and zero fat natural cheeses equivalent to comparable conventional cheeses, including American-type cheeses, can be made. The cheeses have a Schreiber melt test score of 3 or above and a Mettler melt temperature of less than 200.degree. F.

Abstract: A process for producing proteinaceous microparticles by lowering a pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat.

Abstract: A whey protein having a phosphorus content reduced to below 0.15 mg per gram of protein, a manufacturing method thereof, a low-phosphorus hydrolysate highly purified having a low phosphorus content. The method comprises the steps of adjusting pH of the solution containing the whey protein to below 4, and contacting the solution with a cation exchange resin, sequentially contacting the solution with an anion exchange resin, thereby reducing the phosphorus content to below 0.15 mg per gram of protein, and the highly purified low-phosphorus whey protein hydrolysate of the present invention is available by hydrolyzing the above-mentioned low-phosphorus whey protein with proteases.

Abstract: The present invention provides a composition as well as method for providing nutrition to renal patients. Pursuant to the present invention, the enteral composition includes an effective amount of a protein source including whey protein and free amino acids that provide essential as well as nonessential amino acids. The composition is calorically dense and has a moderate osmolality.

Abstract: A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese.

Abstract: Ultrafiltration of whey containing products at an acid pH reduces calcium levels in the concentrate and provides a concentrate that can be consistently microfiltered. The concentrate can be used, for example, in a method of microfiltering milk, milk serum, colostrum, or colostral serum which provides effective bioburden reduction without substantial loss of immunoglobulins.