Did You Know...
...that after Parker Brothers executives turned down the game of Monopoly because it had "52 fundamental errors" (including taking too long to play), a copy of the game wound up in the home of the company president who stayed up until 1 a.m. to finish playing it? He was so impressed by the game that the next day he wrote to inventor Charles Darrow and offered to buy it!
PatentStorm News
Make the Most of Our Site
See this month's Top Inventors and Most Cited Patents.
Stay on top of the latest innovations by subscribing to an RSS feed.
Registered users: Manage your profile.
| Number | Title | Issue Date |
| 7396553 | Method of manufacturing condensed milk A method of manufacturing condensed milk having a milk solids component of 32% to 40% by weight comprises the steps of mixing liquid milk having 10% to 14% milk solids and a first predetermined milk fat content with dried milk powder having a second predetermined mi... | 07/08/2008 |
| 7247331 | Milk protein isolate and method for preparing same The invention concerns a method for isolating milk proteins from milk or from whey comprising steps which consist in passing the milk or whey over a cation-ex-changing resin, eluting the fraction retained by an aqueous salted solution and desalting and sterilizing t... | 07/24/2007 |
| 7074454 | Production of mammary secretion antibodies in farm animals The present invention provides means and methods for obtaining an antibody in a mammary secretion product of a farm-animal comprising administering to said animal at least two compositions, which may be the same or different, comprising an antigen to which said anti... | 07/11/2006 |
| 7026004 | Non-gelling milk concentrates A concentrated milk derived from a dairy liquid is provided which comprises a liquid aqueous dairy product having reduced calcium levels and macromolecular milk components at about a 3.5 times or greater concentration as compared to the dairy liquid from which the c... | 04/11/2006 |
| 6953598 | Dairy-based candy production utilizing plate and frame assembly An efficient method for the continuous production of a dairy-based confection prevents protein burning and precipitation during processing. The method comprises heating an aqueous sugar composition to at least its boiling point in a first heat exchanger, admixing a ... | 10/11/2005 |
| 6942849 | Incorporation of exogenous lactic bacteria into the oral microflora The present invention provides compositions for the prophylaxis or treatment of dental caries, dental plaque, and periodontal infection that include lactic bacteria that are not part of the resident micriflora of the mouth, that are low acidifying, and that are capa... | 09/13/2005 |
| 6916499 | Method of forming a light butter A method of forming a light butter that includes removing water or butter fat from a feed material to yield a first intermediate and a second intermediate, the feed material including butter, the first intermediate including butterfat, the second intermediate includ... | 07/12/2005 |
| 6887505 | Ultra-high temperature pasteurized milk concentrate, package, dispenser and method of producing same An ultra-high temperature pasteurized liquid (UHT) milk concentrate provides a reconstituted milk beverage that tastes like fresh milk. A direct steam injection process is used to form the UHT milk concentrate having at least about 30% by weight, preferably 35% to 4... | 05/03/2005 |
| 6713662 | Production of collagen in the milk of transgenic mammals The invention provides transgenic nonhuman mammals capable secreting exogenous procollagen or collagen into their milk. The mammals are healthy and capable of producing procollagen or collagen at high levels, usually in trimeric form. Suitable transgenes for incorpo... | 03/30/2004 |
| 6706308 | Process for the manufacture of an evaporated milk substitute Process for the manufacture of a an evaporated milk product from a whey product, in which the whey is optionally partially substituted with lactose. The whey is added in the form of an aqueous solution to fresh whole milk, having the advantage of avoiding or of redu... | 03/16/2004 |
| 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 |
| 6635302 | Milk protein dispersions Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispe... | 10/21/2003 |
| 6613374 | Frozen confectionery product and method of manufacture Frozen aerated products having a mean ice crystal diameter of between about 20 and 60 microns and a mean equivalent diameter of about 32 to 36 microns and a homogeneous distribution of fats and proteins. These products are manufactured with a device havin... | 09/02/2003 |
| 6607759 | Process for preparing a milk jam without added sugar A process for the preparation of a dietetic milk jam having no sucrose and having the same organoleptic properties as traditional milk jam is formulated by addition of a solution of polydextrose at a pH of 6.4 in a proportion of about 17% to 33% of the fi... | 08/19/2003 |
| 6599552 | Grain based dairy beverage A grain based dairy beverage composition and a process for making the beverage is described. The beverage includes the ingredients sugar, evaporated milk, rice flour, chocolate milk powder and water. Optional ingredients include condensed milk and flavors... | 07/29/2003 |
| 6569485 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.... | 05/27/2003 |
| 6569486 | Macchiato coffee concentrate system A beverage system for providing a coffee beverage is described which contains a coffee base concentrate and an aromatized soluble coffee creamer. The coffee base concentrate has a soluble coffee solids concentration of at least about 10% by weight and is ... | 05/27/2003 |
| 6379729 | Food containing water-soluble colorant Disclosed is a water-soluble color-stabilized food containing ascorbic acid or its salt and at least one water-soluble color selected from the group consisting of coal-tar color, anthocyanin color and carthamus yellow, said food further containing sorbic ... | 04/30/2002 |
| 6238712 | Method for producing an aged tea material and method for producing a tea beverage A method for producing an aged tea material, which includes mixing an alcoholic beverage and a lactic acid-fermented material with a tea material for drinking, swelling the tea material for drinking, and then aging the tea material for drinking; and a met... | 05/29/2001 |
| 6235335 | Method of making a reduced calorie reconstituted milk composition Reduced calorie reconstituted milk and milk products are prepared by replacing some or all of the fat in reconstituted milk with a fatty acid-esterified propoxylated glycerin composition which has solid fat index as measured by dilatometry of more than ab... | 05/22/2001 |
| 6197362 | Pourable dessert liquid product A pourable dessert liquid product comprising a protein source; fat; sweetener; stabilizer; flavoring agent; and emulsifier.... | 03/06/2001 |
| 6187365 | Process for making a molded aerated frozen bar A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix t... | 02/13/2001 |
| 6183800 | Method for preparing frothed milk or cafe creme According to the method for preparing frothed milk or cafe creme, milk concentrate or coffee concentrate is mixed with water, using a venturi chamber. The venturi chamber comprises a water inlet, a concentrate inlet and an outlet. Further, a whirl chamber... | 02/06/2001 |
| 6093438 | Molded aerated frozen bar A process for the production of a molded aerated frozen bar by preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from between about 20% to about 250%, molding the aerated mix t... | 07/25/2000 |
| 6060105 | Preparation of a concentrated-milk-base flavoring agent A concentrated milk-base composition which includes stabilizing salt, sugar and flavoring agent components is prepared for flavoring a beverage, particularly for flavoring a coffee or tea beverage. The composition is prepared by mixing and homogenizing a ... | 05/09/2000 |
| 6033691 | Process for manufacturing a biologically active fermented milk product and product obtained by the process The present invention relates to a method for the preparation of a biologically active milk product. Lactobacillus Casei (ATCC 55544) and Lactobacillus Acidophilus (ATCC 55543) are simultaneously inoculated in milk previously added with Streptococcus, and... | 03/07/2000 |
| 6013857 | Transgenic bovines and milk from transgenic bovines Transgenes for producing recombinant polypeptides transgenic bovine species. A transgene for producing recombinant polypeptides in the milk of transgenic bovine species comprises at least one expression regulation sequence, a secretory DNA sequence encodi... | 01/11/2000 |
| 5976597 | Basic protein composition, basic peptide composition and application thereof The present invention provides a basic protein and a basic peptide composition which can be administered orally and has the ability to stimulate osteoblast proliferation, strengthen bone and inhibit bone resorption. Said basic protein has the following pr... | 11/02/1999 |
| 5968582 | Molded frozen bar A process for the production of a molded aerated frozen bar which comprises preparing a mix of ingredients suitable for a frozen aerated bar, whipping the mix to obtain an aerated mix having an overrun of from 100 to 250%, molding the aerated mix to give ... | 10/19/1999 |
| 5928702 | Method for continuous production of milk with a predetermined fat content Continuous production of milk with a predetermined fat content wherein whole milk is divided into a cream fraction and a skim milk fraction in a centrifugal separator. A part of the cream fraction is remixed into the skim milk fraction in order to obtain ... | 07/27/1999 |
| 5882703 | Product containing Mortierella sect. schmuckeri lipids The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing a component of a complex nitrogen source. Further disclose... | 03/16/1999 |
| 5827652 | Zeaxanthin formulations for human ingestion 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 (... | 10/27/1998 |
| 5766666 | Process for preparing reduced fat and fat free sweetened condensed milk Producing reduced fat sweetened condensed milk includes, inter alia heating steps to denature whey protein to control age thickening of these products, process steps to include heating a reduced fat starting milk product or the skim portion of the startin... | 06/16/1998 |
| 5753294 | Method for manufacturing ice cream mixes by reverse osmosis concentration and ultra-high temperature processing Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of ice cream mix that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of ... | 05/19/1998 |
| 5750176 | Transgenic non-human mammal milk comprising 2'-fucosyl-lactose The invention relates to the milk of a transgenic non-human mammal. The milk is characterized in that it contains heterologous components produced as the secondary gene products of a heterologous gene contained in the genome of the transgenic non-human ma... | 05/12/1998 |
| 5711982 | De-lactose milk and de-lactose milk powder, and foodstuffs containing the same and process therefor Major components of the de-lactose milk and the de-lactose milk powder according to the present invention may comprise a protein essentially consisting of milk protein and fats essentially consisting of milk fat but not include lactose of more than 2%. Th... | 01/27/1998 |
| 5683984 | Enteral tube feeding composition with a native micellar casein protein component An enteral composition of protein, glucides, lipids and minerals, which is suitable for tube feeding, employs native micellar casein as the protein. The composition is prepared by obtaining native micellar casein and combining it with the glucides, lipids... | 11/04/1997 |
| 5639502 | Milk composition having reduced mineral content A sterilized milk composition is based upon the natural constituents of milk and has reduced phosphorous, sodium, potassium and citrate contents. The composition is derived, in particular, from skimmed milk and has a non-fat dry matter solids content whic... | 06/17/1997 |
| 5591474 | Method of preparation of chocolate crumb Chocolate crumb is prepared, to be used later in the manufacture of milk chocolate. One feature of milk chocolate, and the chocolate crumb which is a major constituent thereof, is that the sugar is at least partially caramelized, and the caramelization co... | 01/07/1997 |
| 5518751 | Process for the preparation of milk concentrates and milk powders having a long storage life The invention relates to a process for the preparation of milk and milk powders having a long storage life utilizing techniques which are known per se. To that end, a milk liquid is prepared, which is evaporated, and a fat fraction is added to the milk li... | 05/21/1996 |
