子分类：
| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 221 | Process for imparting blandness to cheese | US172993 | 1980-07-28 | US4325978A | 1982-04-20 | Robert K. Remer |
| A supply of cheese having residual whey thereon is rinsed with water containing a blandness imparting component selected from the group consisting of iron gluconate, copper gluconate and blends thereof. | ||||||
| 222 | Process for forming an egg white substitute | US837119 | 1977-09-28 | US4267100A | 1981-05-12 | Pei K. Chang; Mary C. Concilio-Nolan |
| An egg white substitute is formed from whey proteins by adjusting a water solution containing the whey protein to a pH of from about 11 to about 13 and thereafter reducing the pH to a value of about 4.0 to about 6.0 to produce a water solution of a modified whey protein and insoluble whey solids. The water solution of the modified whey product can be used as an egg white substitute, e.g., in meringues. If the insoluble whey solids are rehydrolyzed, they too can be used as an egg white substitute. | ||||||
| 223 | Process for the production of foam products similar to egg white from milk serum | US936250 | 1978-08-24 | US4226893A | 1980-10-07 | Denis Paquet; Kaing S. Thou; Charles Alais |
| An egg white substitute is prepared by a process involving the acidification of milk serum at a pH of 2 to 6, heating between 45.degree. and 80.degree. C. for five to twenty minutes, then sudden cooling to a temperature comprised between 15.degree. C. and 25.degree. C. and subsequent alkalinization to a pH comprised between 7 and 9. | ||||||
| 224 | Food composition containing whey colloidal precipitate | US965270 | 1978-12-01 | US4209503A | 1980-06-24 | Syed M. M. Shah; Anthony J. Luksas |
| A food-grade composition comprises a food of food-grade material, whey colloidal precipitate and water. The whey colloidal precipitate may effect the physical properties of clouding, stabilizing, gelling and emulsifying. The whey colloidal precipitate is a complex precipitate of whey in colloidal size ranges and is characterized by its ability to gell water and petroleum ether, is white in color, may be dried to a free-flowing powder and has no disagreeable whey taste. | ||||||
| 225 | Preparation of a flavor extender from whey | US839208 | 1977-10-04 | US4183970A | 1980-01-15 | William A. May; Ivan R. Fernandez; Patrick P. Donohue; Alphonse J. DiCara |
| 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.degree.-200.degree. C. for up to about 30-60 minutes, followed by cooling and drying the resulting pressure-cooked whey solids. The resulting processed or pressure-cooked whey material is useful alone or in compositions as a flavor material or as a flavor extender. Food or flavor compositions can be flavored and/or their flavor extended by incorporating therein the processed whey solids material or compositions containing the same. Two particularly important embodiments of this invention are the use of the processed whey solids material or compositions containing the same as extenders for cocoa or coffee. | ||||||
| 226 | Process for the electrodialysis treatment of whey | US963079 | 1978-11-22 | UST990005I4 | 1980-01-01 | William B. Iaconelli |
| An improved process for the electrodialysis treatment of liquid whey is disclosed in which the raw whey is first subjected to an ultra high temperature environment of about between 130.degree. C. to 150.degree. C. for a period of approximately two seconds to sterilize the whey. The sterilized whey is then subjected to cooling and then to electrodialysis to effect a substantial reduction in ash content. | ||||||
| 227 | Treatment of whey | US631799 | 1975-11-13 | US4036999A | 1977-07-19 | Donald A. Grindstaff |
| Clogging of membranes during whey processing is avoided by pretreating raw acid cheese whey by adjusting the pH to above about 6.5 and separating insoluble solids therefrom. The separated insoluble solids are treated by adding calcium ion, holding at a temperature above about 125.degree. F for at least 1 hour and drying. The resultant dry treated insoluble solids are useful as a substitute for nonfat dried milk in bakery products. | ||||||
| 228 | Preparation of a whey protein concentrate | US47325874 | 1974-05-24 | US3896241A | 1975-07-22 | MALASPINA ALEX; MORETTI ROBERTO H |
| Whey from bovine milk is treated by a process involving passing whey through a diatomaceous earth filter, subjecting the filtered whey to ultrafiltration with water injection to form a whey protein concentrate and contacting the concentrate with a strongly acidic cationic exchange resin to produce a whey protein concentrate low in viable and total microbial count, low in mineral salt and having a pH in the range of 2.7 to 3.6.
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| 229 | PROCESS OF ISOLATING NATIVE ALBUMIN AND/OR GLOBULIN FROM AN AQUEOUS SYSTEM COMPRISING RAISING THE pH TO ABOVE 8.5 AND THEN LOWERING THE pH TO THE ISOELECTRIC POINT TO PRECIPITATE PROTEIN | US3687928D | 1970-04-21 | US3687928A | 1972-08-29 | BROUWER ABRAHAM; VANLOOM GERARDUS M A M |
| A process for isolating from an aqueous solution in their natural form proteins of the class of albumin, globulin and mixtures thereof which includes raising the pH of the aqueous protein solution to at least 8.5 and then flocculating the protein at its iso-electric point.
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| 230 | Production of nonhygroscopic acid whey powder | US3615663D | 1969-04-14 | US3615663A | 1971-10-26 | BECKER JAMES JOSEPH |
| After pasteurizing the acid whey and condensing it in an evaporator, it is flash-cooled and passed to a cold-wall storage tank of the type having an agitator which sweeps the exposed surface of the cold wall. The whey is thus stored until small crystals of the lactose are formed and the whey acquires a smooth texture in which the lactose crystals are invisible to the naked eye, and thereafter the conditioned whey is spray dried to form a powder.
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| 231 | Removing lipid material from whey | US3560219D | 1968-07-01 | US3560219A | 1971-02-02 | ATTEBERY JERRY M |
| A PROCESS FOR REMOVING DISSOLVED LIPID MATERIAL FROM AN AQUEOUS SOLUTION, PARTICULARLY FROM SOLUTIONS CONTAINING PROTEIN AND/OR LACTOSE, BY ADDING A DIVALENT METAL ION AND ADJUSTING THE PH TO A VALUE ABOVE 6 AT A TEMPERATURE BELOW 140*F., PRODUCING A LIPID-CONTAINING PRECIPITATE, AND SEPARATING THIS PRECIPITATE FROM THE SUPERNATE LIQUID.
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| 232 | Process and apparatus for the separation of suspensions | US28821363 | 1963-06-17 | US3388733A | 1968-06-18 | GUNTER JACKERING |
| 233 | Crystal separating process | US73930958 | 1958-06-02 | US2992141A | 1961-07-11 | PEEBLES DAVID D |
| 234 | Whey concentrate | US27184652 | 1952-02-15 | US2781267A | 1957-02-12 | EDWIN TRAISMAN; FLEMING HOWARD L |
| 235 | Process for the treatment of whey | US26160751 | 1951-12-13 | US2695235A | 1954-11-23 | DE GOEDE BAREND |
| 236 | Method of drying lacteal fluids | US10385749 | 1949-07-09 | US2661294A | 1953-12-01 | MEADE REGINALD E |
| 237 | Process of separating albuminous products from milk good for beating and baking | US25724039 | 1939-02-18 | US2349969A | 1944-05-30 | KARL KREMERS |
| 238 | Process for drying whey | US25321439 | 1939-01-27 | US2335380A | 1943-11-30 | KURT BERTRAM; ERICH LEMMERICH |
| 239 | Process of drying lactose | US19416738 | 1938-03-05 | US2197804A | 1940-04-23 | LAVETT CHARLES O |
| 240 | Process of manufacturing a noncaking dried whey powder | US11492236 | 1936-12-09 | US2181146A | 1939-11-28 | PEEBLES DAVID D; MANNING PAUL D V |
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