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| Number | Title | Issue Date |
| 8043639 | Process for producing whey protein-enriched fermented milk of agitated type Mixing milk with a reaction product, which is prepared by dissolving at a high concentration highly pure milk whey protein having been separated from cow's milk, etc. and concentrated and then treating with transglutaminase, then inoculating with a lactic acid bacte... | 10/25/2011 |
| 7897186 | Modified whey protein compositions having improved foaming properties Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results in a whey protein preparation... | 03/01/2011 |
| 7579029 | Process for incorporating whey proteins into foodstuffs The present invention is concerned with the incorporation of whey proteins into foodstuffs by acidifying an aqueous solution of one or more whey proteins below their isoelectric pH, optionally forming a whey protein-stabilized fatty emulsion by blending and homogeni... | 08/25/2009 |
| 7323204 | Stabilization of fresh mozzarella cheese using fermented whey The invention is directed to a fermented and clarified nisin-containing whey and a method of making that can be used to produce a stabilized food product by adding, for example, to the pack water of fresh mozzarella cheese. The resulting stabilized food product reta... | 01/29/2008 |
| 7238837 | Process for the recovery of lactic acid from aqueous lactate salt solutions, involving the use of ion exchangers The invention provides a process for the recovery of lactic acid from aqueous solutions containing at least one water-soluble lactate salt and having a pH of about between 4 and 14, comprising the steps of: contacting said aqueous solution with a cation exchanger wh... | 07/03/2007 |
| 7214319 | Method of separating protein from animal milk The present invention refers to a method of separating casein from animal milk, especially, after defatting the animal milk as the pretreatment, the processing of the defatted milk aforesaid through a ceramic filtration membrane to remove the casein in the milk. The... | 05/08/2007 |
| 7214400 | Flavor enhancing oils Disclosed are flavor enhancing oils comprising at least one edible liquid oil and at least one water soluble flavor enhancer. The water soluble flavor enhancer is uniformly dispersed throughout the edible liquid oil. Delivery of water soluble flavor enhancers via a ... | 05/08/2007 |
| 7148034 | Bioactive whey protein hydrolysate The present invention relates to a process of preparing a whey protein hydrolysate from a WPI substrate having improved flavour, functionality and ACE-I inhibiting properties. ... | 12/12/2006 |
| 7141262 | Method for obtaining a TGF-beta enriched protein fraction in activated form, protein fraction and therapeutic applications The invention concerns a method for obtaining a highly enriched TGF-beta protein fraction in activated form, from a liquid solution rich in proteins said to be soluble in the aqueous phase of milk and/or of whey, said method comprising the following steps; a) adjust... | 11/28/2006 |
| 7105191 | Calcium supplement for animals and method for making same A calcium supplement for animals comprising one or more coatings over a calcium-containing core. The coatings provide additional nutrients as well as providing a moisture-resistant outer coating to reduce the hygroscopic effects of the calcium-containing core. The s... | 09/12/2006 |
| 7083816 | Modified whey, method for preparing same, use and bread-making product comprising modified whey The invention concerns a method for preparing modified whey comprising steps which consists in: a) lactose removal, b) hydrolysis, c) pre-treatment of calcium trap proteins, d) hydrolysis of the pre-treated proteins and e) enzyme inactivation. The hydrolysis process... | 08/01/2006 |
| 7084107 | Methods for stabilizing liquid nutritional products and products so stabilized Nutritional solutions and methods of making same are disclosed. The solutions include protein, lipid, and a carbohydrate source including high amylose starch and guar gum. ... | 08/01/2006 |
| 7074251 | Malt extract or spent grain liquor based fertilizer This invention relates to soil conditioner, fertilizer and fungicide compositions. In particular it relates to soil conditioner, fertilizer and fungicide compositions that utilizes by-products from brewing processes, and especially made from malt extract or spent gr... | 07/11/2006 |
| 7001633 | Stabilization of cooked and fully hydrated potato compositions The present invention provides starchy food products, especially cooked and fully hydrated potato compositions, including fully hydrated mashed potato compositions and fully hydrated cut potato compositions, which are stabilized against the development of toxins fro... | 02/21/2006 |
| 6998259 | Enzymatic treatment of whey proteins for the production of antihypertensive peptides and the resulting products Enzymatic digests of whey protein concentrates were prepared using animal, bacterial and fungal proteases, and evaluated for antihypertensive activities. The highest ACE-inhibitory activity was obtained with the purified peptide β-1g (f142–148) obtained by chemic... | 02/14/2006 |
| 6995246 | Methods for removing suspended particles from soluble protein solutions The present invention provides soluble protein solutions, free of suspended particles in high yield. More particularly, the current invention provides a method for removing suspended particles from soluble protein solutions by filtering the soluble protein solution ... | 02/07/2006 |
| 6972282 | Process for producing a product containing antihypertensive tripeptides The invention relates to a process for preparing a product containing antihypertensive peptides by fermenting a casein-containing starting material with lactic acid bacteria. The invention also relates to the obtained product and its use as a functional product as s... | 12/06/2005 |
| 6919314 | Bioactive whey protein hydrolysate The invention relates to a partial hydrolysate of whey protein which contains bioactive peptides but does not have a bitter flavor. The hydrolysate is carried out using selective enzymes which produce the active peptides and is terminated at a degree of hydrolysis b... | 07/19/2005 |
| 6902749 | Kluyveromyces lactis as attenuated starter A process for producing cheese, cheese analogues and cheese-derived products comprises contacting said cheese, analogues or products with a Kluyveromyces lactis cell or an enzyme derived therefrom. ... | 06/07/2005 |
| 6902750 | Method for the manufacture of process cheese A method for eliminating the uncooked curd defect in process cheese products associated with fortification of milk during the natural cheese make process. This fortification results in a significant increase in the amount of calcium bound in the casein micelle. The ... | 06/07/2005 |
| 6833350 | Method for maintaining or improving the synthesis of mucins Methods for maintaining, improving or increasing the synthesis of mucins by administering a nutritional composition or supplement that contains a therapeutically effective amount of threonine are provided. The present invention further provides methods for treating ... | 12/21/2004 |
| 6800307 | Cooked sausage and method for making the same A cooked sausage is provided comprising a mixture of a meat emulsion and a fermented milk product preferably having a pH of 4.6 or more. The fermented milk product is substantially homogeneously dispersed through the meat emulsion and the mixture has a pH of about 5... | 10/05/2004 |
| 6797810 | Method for isolation and modification of proteins A method for modification and isolation of a protein is provided. The method includes the steps of providing a protein selected from the group consisting of whey and soy proteins; providing a reagent that forms sulfite ions; mixing the protein with the reagent under... | 09/28/2004 |
| 6787158 | Process for treatment of a lactic raw material A process is disclosed for extracting glycomacropeptide from a lactic raw material. This process includes the step of treating a lactic raw material containing glycomacropeptide in the presence of a weakly anionic resin wherein the glycomacropeptide is selectively a... | 09/07/2004 |
| 6787168 | Peptide product a peptide product is made by enzymatically hydrolyzing a protein, such as whey protein concentrate, in two stages. A fungal protease is used to hydrolyze the protein in each stage. The hydrolyzed protein is dried to form a peptide product. The peptide product is non... | 09/07/2004 |
| 6649590 | Method of producing fractions containing a high concentration of milk basic cystatin and decomposition products thereof A milk basic protein fraction is heated if necessary, the resulting precipitate is removed to recover the resulting supernatant, alcohol is added to this supernatant, a fraction containing a high concentration of milk basic cystatin is recovered by removi... | 11/18/2003 |
| 6623781 | Microfiltration of skim milk for cheese making and whey proteins Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which i... | 09/23/2003 |
| 6623954 | Process for removal of phosphorous from a dairy stream The invention relates to a method of removing phosphorous from sialyloligosaccharides isolated from a dairy stream using phytase.... | 09/23/2003 |
| 6613364 | Stabilization of cooked meat and meat-vegetable compositions using whey from nisin-producing cultures and product thereof The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The present invention also provides a stabilized food product comprising cooked meat, vegetables, sauce, and nisin-containing whey. T... | 09/02/2003 |
| 6558717 | Method for the sequential precipitation of casein and calcium phosphate from a milk source A method for isolating casein and calcium phosphate as separate products from a milk source, comprising the steps of: a) contacting the milk source with carbon dioxide under pressure in order to precipitate the casein; b) separating the casein from the mi... | 05/06/2003 |
| 6558716 | Process for incorporating whey protein into cheese The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanc... | 05/06/2003 |
| 6544567 | Reduced fat yogurt preparation A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has the ability to impart a cream... | 04/08/2003 |
| 6485762 | Microfiltration of skim milk for cheese making and whey proteins Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7× to 12× and contains a ratio of calcium to total protein which i... | 11/26/2002 |
| 6419974 | Dairy products and method of preparation Refrigerated cultured dairy products such as yogurt having enhanced anti-mold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured d... | 07/16/2002 |
| 6416796 | Whey protein digestion products in cheese The invention provides a dairy composition containing a complex of a casein-complexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the digestion product and methods for its preparation. The dige... | 07/09/2002 |
| 6297042 | Cheese making with bacteriophage resistant bacteria A method is provided for reducing or preventing bacteriophage attack on bacteria used in a cheese making process. The method includes (a) treating a blocker peptide precursor with a protease enzyme that hydrolyzes the precursor to produce blocker peptides... | 10/02/2001 |
| 6261624 | Thermal and PH stable protein thickening agent and method of making the same A dry protein product useful as a thickening agent and fat substitute is provided. The powder can be readily reconstituted at room temperature, or refrigerated conditions, and can be used in frozen or refrigerated foods, at room temperature, and in cookin... | 07/17/2001 |
| 6251445 | Method for producing enzyme-modified cheese flavorings The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the t... | 06/26/2001 |
| 6251443 | Method for producing a savory flavor base The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal grain cereal protein, in particular defatted wheat germ, t... | 06/26/2001 |
| 6242017 | Stabilization of cooked meat compositions stabilized by nisin-containing whey and method of making The present invention provides a stabilized meat product of cooked meat comprising cooked meat and nisin-containing whey. The nisin-containing whey is prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorgan... | 06/05/2001 |
