Title:
熱安定性に優れた改質ホエイ製品およびその製造方法
Document Type and Number:
Japanese Patent JP4966984
Kind Code:
B2
More Like This:
| JP5531020 | How to make low phosphorus whey |
| WO/2007/110421 | WHEY PROTEIN MICELLES |
| WO/2004/057973 | METHOD AND DEVICE FOR PRODUCING WHEY POWDER |
Inventors:
Mitaka Odaka
Hiroshi Koishihara
Kenji Nishi
Hiroshi Koishihara
Kenji Nishi
Application Number:
JP2009011376A
Publication Date:
July 04, 2012
Filing Date:
January 21, 2009
Export Citation:
Assignee:
Morinaga Milk Industry Co., Ltd.
International Classes:
A23C21/00
Domestic Patent References:
| JP5007468A | ||||
| JP2007509619A | ||||
| JP2000217511A | ||||
| JP10295270A | ||||
| JP8238078A |
Other References:
HAVEA, P. et al.,"Heat-induced aggregation of whey proteins: comparison of cheese WPC with acid WPC and relevance of mineral composition.",J. AGRIC. FOOD CHEM.,2002年 7月31日,Vol.50, No.16,P.4674-4681
Attorney, Agent or Firm:
Masatake Shiga
Tadashi Takahashi
Takashi Watanabe
Suzuki Mitsuyoshi
Kazuya Nishi
Yasuhiko Murayama
Tadashi Takahashi
Takashi Watanabe
Suzuki Mitsuyoshi
Kazuya Nishi
Yasuhiko Murayama