Dairy Products, e.g. Milk, Butter, Cheese, Milk or Cheese Substitutes, Making Thereof

Matches 451 - 500 out of 502	< 1 2 3 4 5 6 7 8 9 10 11 >

Document	Document Title
JP64002535	PRODUCTION OF GELATINIZED FOOD HAVING EXCELLENT FUNCTION FROM HIGHLY CONCENTRATED PROTEIN KNEADED MATERIAL PURPOSE: To obtain a gelatinous food having excellent touch to the teeth, proper elasticity and hardness without adding a food additive, by dispersing separated soybean protein and concentrated whey protein into water in high concentrati...
JP63291533	DAIRY PRODUCT PURPOSE: To obtain a dairy product, containing phytic acid, capable of preventing yellowing and browning by heating and deterioration in taste and appearance. CONSTITUTION: A dairy product obtained by containing preferably 0.01W0.05wt.% ...
JP63269947	FAT-OR OIL-CONTAINING PRODUCT PURPOSE: To obtain a fat- or oil-containing food, having good emulsifiability and extremely smooth texture and excellent also in nutrition and health, by homogeneously holding whey in a fat- or oil-containing product. CONSTITUTION: Whey ...
JP63230037	PRODUCTION OF FOOD HAVING FIBROUS MEAT-LIKE TEXTURE PURPOSE: To obtain the title food having a texture different from cheese by using the protein separated from whey or protein obtained by concentrating whey as a starting material and extruding the product containing a specific amount of ...
JP63141561	PRODUCTION OF SALT REDUCED FOOD PURPOSE: To obtain a salt reduced food having good flavor and fragrance, by using a milk mineral concentrate, prepared from milk or whey which is produced as a by-product in cheese manufacturing, as a salt substitute. CONSTITUTION: Milk ...
JP63133941	HEALTH FOOD PURPOSE: To obtain a health food having controlling action of intestinal function, by mixing milk whey protein powder with a food raw material and additive. CONSTITUTION: The objective food can be prepared by mixing (A) milk whey protein...
JP63109736	NOVEL SOLID FOOD CONTAINING WHEY PROTEIN PURPOSE: To obtain a novel cheese-like and nutritionally improved solid food having excellent flavor, by coagulating a whey protein concentrate while heating. CONSTITUTION: A food obtained by coagulating a whey protein concentrate in 15W...
JP63109737	SPREAD-LIKE FOOD PURPOSE: To obtain a novel gelatinous food having excellent flavor, by treating a solution consisting essentially of whey proteins with a proteolytic enzyme. CONSTITUTION: A food obtained by adding preferably 0.01W0.02% proteolytic enzym...
JP63087944	WHEY MINERAL AND UTILIZATION THEREOF PURPOSE: To obtain a food additive, containing a whey mineral concentrate as a principal ingredient, suitable as a common salt substitute and having extremely high safety. CONSTITUTION: A food additive containing a mineral concentrate co...
JP63087945	PRODUCTION OF MILK MINERAL CONCENTRATE PURPOSE: To obtain an inexpensive milk mineral concentrate with a high mineral content capable of being readily powdered, by ultrafiltering whey adjusted to a specific pH, concentrating the resultant permeated liquid to a specific concen...
JP63039545	METHOD FOR REMOVING BETA-LACTOGLOBULIN IN MILK WHEY PURPOSE: To remove β-lactoglobulin effectively, by adjusting milk whey to specific pH, desalting ratio and protein concentration, respectively, and bringing the milk whey to a carboxymethyl cellulose ion exchanger. CONSTITUTION: Milk wh...
JP63022172	COMPOSITION FOR FOOD AND PREPARATION THEREOF PURPOSE: To prepare a powdery or granular composition for food, easily dispersible or emulsifiable in food and capable of giving a food having excellent quality, by using powdered milk or whey powder and a surfactant for food as raw mate...
JP62179341	MODIFIED MILK POWDER FOR INFANT REARING PURPOSE: To reduce the occurrence of green stool of bottle-fed babies, by adding an orthophosphate to a milk powder stock solution containing a whey component and sterilizing the resultant solution while heating in producing a modified m...
JP62151155	PRODUCTION OF SEASONING USING CHEESE WHEY AS RAW MATERIAL PURPOSE: To obtain an amber-colored seasoning having excellent taste and free from decomposition smell, by adding a proliferation factor of lactobacillus to whey, heating the mixture after pH adjustment, inoculating lactobacillus to the ...
JP62111632	SOYBEAN MILK BEVERAGE CONTAINING ACIDIC COW MILK WHEY AND ITS PRODUCTION PURPOSE: Acidic cow milk whey resultant from lactic fermentation is mixed with soybean milk to produce a soybean milk which has improved bitter and puckery taste and soybean smell, thus shows good taste and further high storage stability...
JP62091144	PRODUCTION OF FERMENTED WHEY POWDER PURPOSE: To produce tasty fermented whey powder, having improved solubility in water and slight moisture absorption and preservable for a long period, by using whey powder as a main raw material. CONSTITUTION: Whey powder alone or a mixt...
JP62083843	PREPARED MILK FOR INFANT REARING PURPOSE: To obtain prepared milk for infant rearing similar to mother's milk, by adding a prepared matter obtained by reducing β-lactoglobulin from whey or whey protein concentrate to other various components. CONSTITUTION: Prepared mil...
JP62040248	PRODUCTION OF WHEY SOUR BASE PURPOSE: To produce a whey sour base not forming precipitate even by extremely long-period preservation, having a good flavor, by subjecting a prepared solution comprising whey protein as a main component to lactic acid fermentation, ble...
JP62032840	ADDITIVE FOR PROCESSED WHEAT FLOUR FOOD PURPOSE: To improve the preservation quality and nutritive value of a processed wheat flour food at the same time, by using an additive for the processed wheat flour food containing a fermented whey as an active constituent. CONSTITUTION...
JP62025940	FOOD OR DRINK HAVING FERMENTED TASTE AND FLAVOR PURPOSE: To obtain the titled food or drink having natural and balanced taste and flavor of fermented material containing diacetyl, by adding a specific amount of fermented butter milk as a solid milk component. CONSTITUTION: The objecti...
JP61268138	PRODUCTION OF MODIFIED WHEY PROTEIN CONCENTRATE PURPOSE: To produce a whey protein concentrate with reduced β-lactoglobulin, by adjusting milk whey (protein concentrate) from which inorganic salt are removed to a proper pH, heating the milk whey, and collecting precipitate part. CONS...
JP61268131	METHOD OF PURIFYING WHEY OF WHEY PROTEIN CONCENTRATE PURPOSE: To use whey or a whey protein concentrate as a protein source for a prepared ingredient for childcare, by carrying out pH adjustment of whey or a solution of whey protein concentrate and addition of ferric chloride so that it ha...
JP61224939	ICES PURPOSE: Ices which are made by foaming and freezing a mix containing whey as a major component and a stabilizer, thus giving soft and crysp texture with high frothing properties and high natural mineral contents. CONSTITUTION: A mix con...
JP61170341	PRODUCTION OF BEVERAGE OBTAINED BY FERMENTATION OF WHEY PURPOSE: A solution containing whey protein concentrate (WPC) and saccharides is sterilized and subjected to lactic fermentation and mixed with a syrup containing stabilizers and sweet whey powders, then the mixture is sterilized to give...
JP61096956	PRODUCTION OF WHEY PROTEIN HAVING IMPROVED FORAMING STABILITY PURPOSE: To produce whey protein having improved foaming stability, by treating whey, whey protein or its condensate with trypsin under a specific condition. CONSTITUTION: Whey, whey protein, or whey protein condensate is adjusted to 6.5...
JP61086907	METHOD FOR DESALTING PLANT EXTRACTED SOLUTION PURPOSE: To efficiently desalt a plant extract containing oligosaccharides, by filtering said extract by using an ultrafiltration membrane having a definite range of a fractional MW in a process prior to electrodialysis. CONSTITUTION: In...
JP60248152	CALCIUM SALT FOR ENRICHING, ITS PRODUCTION AND USE PURPOSE: Proteins are removed from whey, the remainder is acidified and filtered, then, the filtrate is alkalized and the precipitate is collected to obtain noncrystallic calcium salts insoluble in water from waste in the cheese producti...
JP60137281	REMOVAL OF COMPONENT HAVING ILL ODOR AND TASTE AND ATTACHED TO BACTERIAL CELL PURPOSE: To eliminate or decrease the component having ill odor and taste and attached to the bacterial cell, without causing the side reactions such as the denaturation of proteins and the decomposition of vitamins, etc., by blasting pr...
JP60133861	PRODUCTION OF CHEESE DRINK PURPOSE: To obtain a cheese drink having high stability without lowering the characteristic taste and flavor of cheese, by mixing and dissolving cream cheese in whey. CONSTITUTION: Cream cheese is added to whey at a weight ratio of prefe...
JP60094077	FERMENTED DRINK AND ITS PREPARATION PURPOSE: To obtain a fermented drink having excellent taste and flavor and low alcohol content, by adding a specific yeast and normal lactobacillus for food to the mixture of a pH-adjusted wort and whey, and carrying out the alcoholic fe...
JP60091971	FERMENTED DRINK AND PRODUCTION THEREOF PURPOSE: To obtain a fermented drink with a low alcoholic content having improved flavor for drinking, by adding a specific yeast to a germinated wort, and carrying out the alcoholic fermentation to compound secondary flavors. CONSTITUTI...
JP60054637	PREPARATION OF COMPOSITION CONTAINING NITROGEN COMPONENT IN NONPROTEIN STATE PURPOSE: In subjecting milk or whey to ultrafilter, separating a nitrogen component in a nonprotein state from the filtrate, to obtain a composition containing the nitrogen component in a nonprotein state with a small amount of admixture...
JP60030668	FERMENTED DRINK AND ITS PREPARATION PURPOSE: To prepare a fermented drink having improved flavor for drinking, by carrying out simultaneously alcohol fermentation and lactic acid fermentation by the specifying yeasts of a mixed system of treated materials of germinated wor...
JP59220152	LACTIC ACID FERMENTATION BEVERAGE AND PRODUCTION THEREOF PURPOSE: To produce a lactic acid fermentation beverage having a complex flavor excellent for drinking, by subjecting a mixture solution of a germinated malt with whey to lactic acid fermentation. CONSTITUTION: A germinated malt, prefera...
JP59220153	LACTIC ACID FERMENTATION BEVERAGE AND PRODUCTION THEREOF PURPOSE: To produce a lactic acid fermentation beverage having a complex flavor excellent for drinking, by subjecting a mixture solution of a germinated malt with a whey treated with a proteolytic enzyme to lactic acid fermentation. CONS...
JP59213358	PREPARATION OF IMPROVED CHEESE-LIKE FOOD PURPOSE: To prepare a cheese-like food having excellent taste and flavor, in a short time, suppressing the proliferation of sundry germs, by inoculating and fermenting soya milk with a lactobacillus starter, mixing the obtained curd with...
JP59113848	PURIFICATION OF WHEY OF CONCENTRATED WHEY PROTEIN PURPOSE: To obtain purified whey or concentrated whey protein useful as a protein source for baby, by adjusting the pH of the titled substance, adding ferric chloride to the substance, leaving the mixture to stand at a specific temperatu...
JP59091842	PREPARATION OF BEAN CURD-LIKE FOOD FROM MILK PURPOSE: To prepare a bean curd-like food having high nutritive value, relatively easily, by adding whey protein or defatted milk powder and powdered egg white to milk, and coagulating the mixture by the addition of calcium sulfate and g...
JP59091843	INSTANT BEAN CURD-LIKE FOOD PURPOSE: To obtain a delicious bean curd-like food having high nutritive value, by adding calcium sulfate and glucono delta lactone to whole milk powder containing whey protein or egg white, dissolving the mixture in warm water, and soli...
JP59034848	TREATMENT OF ACID WHEY PURPOSE: To remove a salty taste, astringent taste, and acidity from acid whey and to prepare whey having taste like sweet whey, by heating the acid whey at a specific temperature, neutralizing it with an alkali, keeping it for a specifi...
JP58175438	CONCENTRATING AND DESALTING METHOD OF CHEESE WHEY PURPOSE: To recover a concentrated cheese whey with a low content of salt consisting of lactose as a main component, by concentrating and desalting the cheese whey with a reverse osmotic membrane having a specific exclusion ratio at the ...
JP58165742	NUTRITIVE COMPOSITION FOR INFANT PURPOSE: To make the titled composition easily drinkable, by comprising a nitrogen compound as a protein source, reducing a protein content. CONSTITUTION: The titled composition comprising a nitrogen compound consisting of 24W32wt% casei...
JP58098040	PREPARATION OF SOUR MILK DRINK PURPOSE: To prepare a sour milk drink containing living Bifidus bacteria and having excellent taste and flavor, by adding a specific amount of a basic amino acid to milk whey, heating the mixture, and inoculating Bifidus bacteria to the ...
JP58060952	PRODUCTION OF MODIFIED WHEY PROTEIN PURPOSE: A solution of whey protein is adjusted in pH with a mixed acid to produce modified whey protein with high performance such as strong gel or flexible gel formation. CONSTITUTION: A whey protein solution, preferably of 3W15wt% pro...
JP58009652	PREPARATION OF LOW CALORIFIC LACTOBACILLUS OR LACTIC ACID BEVERAGE AND MEDICINAL DRING USINK WHEY PURPOSE: To preapre low-calorific lactic acid beverage or medicinal drink, by adding extract of Panax ginseng, adlay, licorice, etc. and coffee, fruit pulp, etc. to fermented whey. CONSTITUTION: Whey obtained as a by-product of cheese, o...
JP57102147	FOOD LIKE SOYBEAN CURD PURPOSE: Milk serum protein is mixed with water at a specific ratio and coagulated with heat at a specific temperature to make a food like soybean curd, miscible with food oil. CONSTITUTION: Milk serum protein, a by-product in the produc...
JP57065183	STERILIZATION AND WASHING OF IMMOBILIZED LACTASE PURPOSE: Immobilize lactase is sterilized and washed by use of an aqueous solution containing antimicrobials, an acidic aqueous solution and an almost neutral aqueous solution to achieve the purpose without the deactivation of the lactas...
JP56158051	INSTANT FOODLIKE BEAN CURD PURPOSE: To prepare an instant foodlike bean curd consisting of dairy products, by adding a whey protein to cow's milk, adding suitable amounts of calcium sulfate, corn starch and glucono-δ-lactone as coagulating agents to the mixture, ...
JP56154950	PREPARATION OF FOOD LIKE BEAN CURD USING MILK PURPOSE: To obtain a food like bean curd using effectively the whole components of milk, by adding whey protectin to milk, blending the milk with calcium sulfate as a coagulating agent, corn starch, and glucono delta lactone, followed by...
JP56147706	HUMECTANT FOR SKIN PURPOSE: A humectant for human skin is produced by the residue which is obtained by inoculating lactobacillus in a culture medium mainly composed of an alkaline cow milk treated with protease, culturing the bacterium and removing inactiv...

Matches 451 - 500 out of 502	< 1 2 3 4 5 6 7 8 9 10 11 >