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Matches 651 - 700 out of 1,086

Document Document Title
JPH10513437A
(57) The disposal method of the cheese processing waste generated in a summary cheese manufacturing process is indicated.  
JP2838284B2  
JP2826808B2  
JPH10304871A
To obtain a highly concentrated cultured material having a high specific accelerating activity of Bifidus bacteria proliferation, and also edible as it is, by using a culturing medium consisting of a whey powder singly and/or a mixture o...  
JPH10295270A
To obtain a cheese shey fermentated beverage by which a feeling of coating film formation inside a mouth caused by means of a protein suspended matter, a rough taste and a bad feeling of passage through a throat are dissolved by adding a...  
JP2818662B2  
JP2811316B2  
JP2802436B2  
JP2802654B2  
JP2794305B2  
JP2794215B2  
JPH10191933A
To obtain zinc-high contg. whey minerals which contain zinc at a high ratio, has good flavor and is addable widely to beverages and food, etc., by adjusting a whey mineral soln. to acidic pH and collecting the formed insoluble matter. Th...  
JP2764267B2  
JP2762335B2  
JPH10117684A
To remove minerals from a sweet whey by electrically deionizing a sweet whey. When an electric deionizing device module 1 is used, the matrix flow 12 containing minerals passes through a diluting division 8, where cations are adsorbed an...  
JPH10108620A
To provide an artificial milk which ensures thermal stability of the finish product comparable to milk although whey protein is present in a large amt. in the artificial milk, by controlling the compsn. of an artificial milk with partial...  
JP2724341B2  
JP2721519B2  
JPH1056962A
To prepare a milk powder usable as a raw material for acidic milk beverages without causing the coagulation and precipitation of milk proteins even when heated in a state of an acidic solution and to provide a method for producing the mi...  
JPH10501698A
(-- 57) summary -- the process for classifying whey of dairy products of making it possible various whey ingredients and to collect alpha* lactalbumin and beta* lactoglobulin in a pure form substantially especially is explained. Recovery...  
JPH1042842A
To obtain a beverage containing milk whey protein free from gelation, coagulation, precipitation, etc., excellent in flavor, pleasantly drinkable property, storage stability by heat sterilizing the liquid composition containing milk whey...  
JP2745108B2
PURPOSE: To obtain ice creams or sherbets having smooth and excellent melting, not requiring addition of mucopolysaccharides or gelatin, etc., by using an aqueous solution obtained by heating an aqueous solution of protein at a concentra...  
JPH1033115A
To obtain a whey beverage having a high angiotensin conversion inhibiting activity and hypotensive effect, and good in flavor and taste by containing physiologically active peptides derived from the whey, a lactobacillus and metabolic pr...  
JP2740457B2
PURPOSE: To provide a method for thermally varying and treating the aqueous colloidal dispersion liquid of dairy whey protein to apply visual and attractive feeling approximate with oil in water emulsion. CONSTITUTION: Concerning the met...  
JPH09315983A
To prepare a preventing and therapeutic agent for infectious diseases in fishes such as a yellowtail or a red sea-bream, crustaceans such as a prawn or a black tiger shrimp, comprising a milk whey (a hydrolyzates thereof) as an active in...  
JPH09299907A
To easily and efficiently burn bard-to-burn materials such as e.g. dairy by-products or the viscous industrial waste such as viscera of fishery products and livestock, by adding a multivalent metal or a multivalent metal ion-contg. subst...  
JPH09294537A
To obtain a new modified milk for infant provided with a promoting action on osteoplasty. This modified milk for infant comprises a basic protein derived from milk and/or a basic peptide derived from milk. The basic protein is obtained b...  
JPH09248133A
To continuously produce flour paste, without having the deterioration of taste caused by the occurrence of burnt deposits, burning odor, etc., at high productivity by adding a whey-protein refined concentrate and an oil and fat to a raw ...  
JPH09509320A
(57) Summary book invention contacts the reagent and oxidizer which generate whey, or its concentrate and スルフィット ion, Sulfurous-acid-ize whey protein, and oxidize, and it is sulfurous-acid-ized from whey or its concentrate, d...  
JPH09238614A
To obtain white whey capable of being widely used as a food raw material, excellent in thermal stability, exhibiting high solubility and free from the smell of whey. Whey obtained as a by-product on the production of cheese or casein is ...  
JP2652260B2  
JP2683491B2
PURPOSE: To obtain the subject soft and smooth fermented milk excellent in refreshingness without causing the separation, precipitation, etc., even when formed into a liquid by fermenting a micellar whey protein as a milk protein source ...  
JP2683492B2
PURPOSE: To obtain a micellar whey protein widely applicable to e.g. beverages to be sterilized because of being stable with no gelation even if heated in a solution, by bringing the molecular configuration of whey protein into casein mi...  
JPH09201159A
To obtain a fine powdery emulsifier composition suitable for improver, etc., for preparing cake or bread, excellent in dispersibility and emulsion stability to cold water by adding an organic acid glycerol fatty acid ester to a water pha...  
JPH09172973A
To obtain the subject product good in shape retalnablllty, having a good body, strong in a milky taste, and good in flavor without using a stabilizer by mixing an ice cream mix with a prepared whey protein processed product. An ice cream...  
JP2623342B2  
JP2621962B2  
JP2614234B2  
JP2614235B2  
JPH09131162A
To enable the production of a whey drink by preparing cheese whey, which is generated as a by-product, with the generation of a characteristic flavor suppressed. This whey drink is produced by using cheese whey prepared by letting starte...  
JP2601323B2  
JP2622789B2
PURPOSE: To efficiently reduce β-lactoglobulin content and obtain the subject fraction excellent in nutritive value and protein utilizing efficiency and useful as human milk substitute, etc., by heat-treating whey in a prescribed pH ran...  
JP2595133B2  
JP2588189B2  
JP2613837B2
PURPOSE: To prepare a gelatinous food having high nutrient value and excellent smoothness and meltability in the palate because of its excellent texture by gelatinizing a complex of a whey protein and gelatin in an acidic region. CONSTIT...  
JP2607344B2
PURPOSE: To easily obtain a whey protein-gelled product excellent in transparency, water holding ability and smoothness, and hardly affecting its flavor, etc. CONSTITUTION: A whey protein-contg. solution at a concentration not coagulatin...  
JPH0930928A
To obtain a safe skin cosmetic not causing milk allergy, even after used for a long period, and having a moisture-retaining cuticle protection effect, a beautifully whitening effect, and a refreshing use touch. Lactose in a whey is decom...  
JPH0923848A
To obtain a functional food capable of improving cerebral functions and expressing a learning ability-increasing action and a memorizing ability- reinforcing action, and high in safety, by adding a lactobacillus-fermented milk, a lactoba...  
JP2571958B2  
JPH08298927A
PURPOSE: To obtain whey powder comprising lactose existing in crystallite, excellent in solubility and powder fluidity by homogenizing lactose previously crystallized in a whey concentrated solution by a homogenizer to pulverize the lact...  

Matches 651 - 700 out of 1,086