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Patent Searching and Data


Matches 301 - 350 out of 1,081

Document Document Title
WO/1997/035486A1
A process and an apparatus for converting liquid by-products, such as whey and permeates of whey, derived from cheese making processes into substantially free-flowing, non-caking powdery products. The process comprises the stages of vacu...  
WO/1997/029204A1
Process for treating residual serum in the fabrication of cheese, thereby eliminating its contaminating power and obtaining L-lactic acid, characterized in that it comprises initially a fermentor with temperature and pH regulation for se...  
WO/1997/003574A1
A process is described wherein there is added to an acidic environment, which contains at least one protein, a block-wise enzymatically de-esterified pectin, and wherein the pectin is a high ester pectin. Also described is a recombinant ...  
WO/1996/033619A1
Compositions containing microcrystals of lactose which are useful as substitutes in food products for lipid components or as substitutes for milk-derived components. The compositions are particularly useful in the manufacture of dairy pr...  
WO/1996/023417A1
A process for extracting milk minerals from a whey product such as whey permeate or delactosed whey permeate is disclosed. The pH of the whey product is adjusted to a pH in the range of about 7.0 to 7.6. A phosphate compound is added to ...  
WO/1996/014124A1
A method of processing a cheese processing waste stream generated in a cheese-making process is described.  
WO/1995/034216A1
A process for fractionation of dairy whey is described which enables various whey constituents, in particular, alpha-lactalbumin and beta-lactoglobulin, to be recovered in substantially pure form. Lactose may also be recovered. The miner...  
WO/1995/022907A1
The invention relates to a method for isolating proteins from whey, wherein the whey or a concentrate thereof, a reagent which forms sulfite ions, and an oxidative compound are contacted in order to sulfitolyze and oxidize the whey prote...  
WO/1995/003706A1
Dairy permeate, the liquid component of milk or whey which remains after filtration recovery of proteins, is rich in vitamins and minerals. The permeate is collected, immediately processed to arrest the activity of cheese-making bacteria...  
WO/1993/025086A1
Described is a partly denaturized whey-protein product with a protein content of 65-95 % by wt. relative to the dry product, a protein-denaturization level of 55-80 % and a mean particle size in the range 30-60 $g(m)m, in particular 40-5...  
WO/1993/021781A1
High quality protein products are obtained from whey by subjecting whey to cross flow filtration in microfilter. The whey and retentate are brought to circulate in a circulation path on one side of the membrane area of the microfilter, w...  
WO/1992/020239A1
Whey protein products having a proportion of their heat denaturable whey proteins denatured using a controlled heating procedure. The products have improved organoleptic characteristics and are useful in the production of a variety of fo...  
WO/1992/013464A1
Lactic leaven and its use in the preparation of a food supplement. The leaven is notably characterized by the presence in the polysaccaride matrix of the yeasts Candida pseudotropicalis and Pichia membranaefaciens and can be prepared fro...  
WO/1992/009207A1
The invention relates to the milk industry, in particular to the technology of processing the sour whey or the permeate. The aim of the invention consists in improving the quality of the dry product as well as in enlarging the field of i...  
WO/1992/003058A1
This invention provides an instant, dry powdered yogurt formulation which can be reconstituted into either a yogurt meal or a yogurt drink, and a process for making same. The formulation of this invention includes a hydrocolloid gum, pre...  
WO/1992/000994A1
A milk product extract composiiton including a plurality of cell growth stimulating factors, extracted from milk product, in concentrated form; said factors having basic to approximately neutral isoelectric points. Cell culture compositi...  
WO/1991/017665A1
The present invention provides a proteinaceous, water-dispersible microparticulated denatured proteins which in a hydrated state have a substantially smooth, emulsion-like, organoleptic character and which may replace all or part of the ...  
WO/1991/013553A1
L'invention se rapporte � un proc�d� de production de fromage dans lequel une pr�paration enzymatique comprenant une prot�ase sp�cifique est introduite dans le lait au cours du processus.  
WO/1989/001510A1
Process for producing a proteinic concentrate obtained from milk for use in cheese making, characterized by the fact that a culture is developed from a lactic medium with the aid of acid-forming bacteria, possibly enriched with proteins ...  
WO/1987/003785A1
A non-bitter, heat resistant easily water-soluble peptide product is produced from whey protein materials by eliminating therefrom casein and by enzymatically hydrolyzing the casein-free whey proteins and separating the hydrolyzate by ul...  
WO/1987/003786A1
A peptide preparation from hydrolysis of whey containing peptides with a molecular weight of up to 6,000 Dalton. Such a preparation is hypoallergenic and therefore useful in food products and stimulants, such as mother's milk substitutes...  
WO/1986/003942A1
Un proc�d� et un appareil de transformation de petit lait ou de filtrat liquide r�sultant d'un proc�d� de fabrication (20) de fromage en une poudre non agglutinante comprennent l'�vaporation � vide du petit lait liquide, en...  
WO/1985/004901A1
The cultivation of proprietary and genetically altered strains of Lactobacillus casei subspecies rhamnosus in the presence of Veilonella criceti in a medium containing a fermentable carbohydrate results in the production of propionate, a...  
WO/1985/001064A1
A process for the continuous fermentation of milk or whey products and by-products from which a substantial portion of the high molecular weight components has been removed comprising the steps of: (a) continuously introducing one or mor...  
WO/1984/001104A1
A method for treating dairy whey lactose permeate to form a microbiological culture medium which is useful itself and as a basic formulation for preparing a wide variety of microbiological culture media and a precipitate which is useful ...  
WO/1981/002242A1
A method for preparing an element-rich composition for use as supplement in biological or physiological systems, comprising subjecting fly ash to the influence of reactants capable of dissolving a plurality of the components of the fly a...  
JP6325036B2  
JP2018512046A
The method for manufacturing the fermentation milk-serum-protein products mixable for fluids, such as a drink, solid foodstuffs, or foodstuffs, such as semisolid food, in which stability has been improved is indicated. In foodstuffs like...  
JP6309202B2  
JP2018050523A
[Subject] Offer of a method which manufactures the whey manufacture things in which influence of organic acid was reduced from whey liquid containing organic acid. [Means for Solution] A manufacturing method of the whey manufacture thing...  
JP6301252B2  
JP2018027925A
[Subject] A means to improve effectively peripheral neuropathy resulting from medication of an antineoplastic drug is provided. [Means for Solution] It is considered as protein and medium chain fatty acid or its triglyceride, and a const...  
JP2018502052A
The present invention relates to the constituent for, the use in the medical treatment or prevention of a disease relevant to the rise of the plasma insulin after a meal in an object including polysaccharide and whey protein micell. The ...  
JP6258323B2  
JP6254443B2  
JP2017534291A
The present invention relates to the new type food composition containing the combination of the insoluble whey protein particles (called type A particles) which have a particle size of the range of 1*10 microns, and an acid gelable whey...  
JP2017528160A
Without causing damage or deterioration for a milk-derived output especially sensitive to such heat treatment for those characteristic chemical * physical characteristics, it freezes and the present invention relates to the method of mak...  
JP2017510282A5  
JP6149321B2  
JP2017093443A
[Subject] Offer of milk-serum-protein products and a manufacturing method which does not have a fault of a known product but has good flavor and advantageous nutritional information. [Means for Solution] A ratio to casein of milk serum p...  
JP2017093366A
[Subject] Provide with the manufacturing process sponge dough cloth which can obtain bread of good flavor in which it was soft, and was hard to age, and a fermentation smell was controlled, and a pan row which used this. [Means for Solut...  
JPWO2016002621A1
Mechanical dry processing is performed to a granular material which granulated solution containing two or more sorts of ingredients, A method of condensing a specific component in a granular material is provided by shaving off the surfac...  
JP2017510282A
The present invention relates to the method of stabilizing the gluten network in foodstuffs. The present invention provides further the method of manufacturing a cloth improvement agent and the cloth improvement agent. The further mode i...  
JPWO2015147238A1
The oil and fat products which give the smoothness and substance like milk and which used vegetable oil and fat as materials, and its process are provided. The rate of vegetable oil and fat and whey protein is a weight ratio about the fa...  
JP6101818B2  
JP6092953B2  
JPWO2015030162A1
The manufacturing method of the concentration products using the film condensing method and the freeze condensing method which can shorten efficiently the processing time (concentration time) needed by large-scale manufacture (commercial...  
JP6074361B2  
JP2016220555A
[Subject] Flavor which is too strong as added flavor of food and drinks, and flavor of food and drinks, especially a meat smell and a grass smell in meat foodstuffs or a meat processed food, Or offer of a masking agent which can mask a g...  
JP2016202151A
[Subject] Into which does not impair basic flavor of food and drinks in a little amount of addition -- substance -- substance of a taste, especially milk flavor -- substance which can strengthen a taste very automatically -- offer of a c...  

Matches 301 - 350 out of 1,081