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JPS60145053A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS603814B2 |
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JPS5951247B2 |
Lactic protein solids are enzymatically hydrolysed in aqueous suspension, a solution containing the hydrolysed lactic protein solids and lactose is fermented using a yoghurt culture, the acidification of the solution by addition of an ed...
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JPS59213358A |
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...
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JPS59501933A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS59205937A |
1. Claims for contracting States BE, CH, DE, GB, IT, LI, NL, SE Process for preparing long preservation flavoured beverages, based on acidified milk wheys, characterized in that it comprises : - a step of simultaneous acidification and d...
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JPS5937054B2 |
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 gl...
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JPS59120049A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS5991843A |
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...
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JPS5918022B2 |
CHEESE PRODUCT CONTAINING PARTIALLY SOLUBLE MODIFIED WHEY SOLIDS PRODUCT Pasteurized process cheese, pasteurized process cheese food and spread. and imitation cheese spread products are disclosed which contain a partially soluble modifie...
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JPS5913171B2 |
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JPS5934848A |
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...
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JPS591454B2 |
An imitation milk composition useful as a beverage containing comprising a 40 to 60% of a sweet whey base combined with lesser amounts 4 to 10% of a soluble casein salt, 5 to 35% of an edible vegetable oil and an added sugar or artifical...
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JPS58180224A |
(57) [Abstract] Since this gazette is application data in front of an electronic application, the data of an abstract is not recorded.
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JPS58175438A |
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 ...
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JPS58162274A |
A protein containing fruit juice drink comprising a fruit juice portion of 10-85% containing at least a citrus juice portion, and a milk raw material portion of 90-15 percents by weight in which the fruit juice portion preferably compris...
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JPS5842744B2 |
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JPS5839504B2 |
Easily wettable, water-soluble protein products having a flocculation temperature of above 80 DEG C and having no bitter taste can be prepared from natural protein sources by a hydrolytic, enzymatic treatment.
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JPS5898040A |
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 ...
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JPS5823400B2 |
Process for the treatment of dairy or casein factory whey, notably for the extraction of glycoproteins and sialic acid.
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JPS5813130B2 |
Proteins are isolated from whey and cereal products by first subjecting the mixture of the products mentioned to a starch hydrolysis, the whey serving as swelling agent and diluent during the hydrolysis. After separating off the unchange...
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JPS589652A |
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...
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JPS5791163A |
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JPS5772915A |
This invention relates to the separation of complex protein mixtures by lowering (desalting) or by raising (salting-out) their electrolytic (ionic) concentration by electrodialysis followed by chilling, pH adjustment, filtration, and/or ...
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JPS5768737A |
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JPS5719936B2 |
This invention relates to a process of preparing low-fat meat products and in particular sausages with high protein content employing skimmed milk or whole milk to produce the desired low-calorie product.
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JPS579775B2 |
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JPS5722696A |
Lactose in whey is hydrolyzed with an immobilized lactase by a process which involves heating the whey to a temperature of from about 45 DEG to about 90 DEG C. for at least about 15 seconds, centrifuging the heated whey while it is still...
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JPS56158051A |
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, ...
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JPS56154950A |
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...
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JPS5643705B2 |
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JPS5642889B2 |
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JPS5638086B2 |
A method for desalination of whey which is conducted through an anion exchanger and a cation exchanger. The whey is first conducted through a weakly basic anion exchanger in hydrogen carbonate form and then through a weakly acidic cation...
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JPS56106574A |
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JPS5692791A |
Disinfecting of immobilized enzymes is carried out by contacting the immobilized enzymes with a dilute aqueous solution of at least one substituted diethylenetriamine at a concentration and for a period of time which is sufficient to sub...
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JPS5668339A |
Fermented type sausage can be prepared with a taste equivalent to or improved over naturally fermented type sausage by the inclusion in the sausage of a cultured dairy product.
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JPS5618193B2 |
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JPS5618192B2 |
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JPS561052B2 |
1440655 Soy product UNIVERSITY OF ILLINOIS FOUNDATION 20 July 1973 [21 Aug 1972 6 July 1973] 34739/73 Heading A2B A blend stable aqueous dispersion of a phospholipid-soybean protein complex in which a major part of the phospholipids in t...
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JPS5533857B2 |
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JPS5530827B2 |
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JPS55104854A |
Acid whey, the by-product from the manufacture of fresh cheeses such as cottage cheese, is clarified, filtered and subjected to lactose hydrolysis, splitting the lactose disaccharide into the monosaccharides glucose and galactose. The li...
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JPS5522079B2 |
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JPS54163858A |
A process is described for the acidulation of milk which comprises a first acidulation stage in which the milk is contacted with a cationic exchange resin in its acid form until a pH value is obtained which is not less than that at which...
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JPS54129164A |
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JPS54122739A |
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JPS5422500B2 |
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JPS5489067A |
A material useful as a flavor extender is produced by pressure-cooking whey solids, such as spray dried sweet cheese whey, in the presence of liquid water at a temperature in the range about 110 DEG -200 DEG C. for up to about 30-60 minu...
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JPS5418348B2 |
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JPS5418346B2 |
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