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 |
|---|---|---|---|---|---|---|
| 281 | Concentration of liquid products | US09584118 | 2000-05-31 | US06335045B1 | 2002-01-01 | Lars Valentin Peters; Ole Teglhus Kragh |
| A method for concentration of a liquid food product, the liquid product having a dry solid content of a least 40 percent and the liquid food product comprising crystallizable components, comprising the steps of heating the liquid food product to a temperature above the crystallization temperature of the liquid food product in a first heat exchanger; transferring the heated liquid food product to a first separator; flash separating volatile components from the heated liquid food product; and obtaining a liquid concentrate of the liquid food product. | ||||||
| 282 | Stabilization of fermented dairy compositions using whey from nisin-producing cultures | US386609 | 1999-08-31 | US6136351A | 2000-10-24 | K. Rajinder Nauth; Scott Brooks |
| This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a nisin-producing culture. The invention also relates to a method of preparing a fermented dairy product stabilized against the development of excessive acidity, to a method for stabilizing fermented dairy products, and to a method for stabilizing a fermented dairy product against depletion of lactose during storage. The methods include adding nisin-containing whey derived from a nisin-producing culture to the fermented dairy product. The whey is obtained from a nisin-producing culture by removing the nisin-producing microorganisms with the curds from the fermentation. The invention further provides methods which yield stabilized fermented dairy products that may be flavored and/or sweetened with syrups. | ||||||
| 283 | Process and apparatus for converting liquid whey into powder | US155545 | 1998-11-24 | US6048565A | 2000-04-11 | Jens Getler; Poul Thomsen; Lars Valentin Peters |
| 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 vacuum evaporation of the whey to a solids content of 65-80%, crystallization of the whey concentrate and air drying the whey, wherein the main stream of initially cooled whey concentrate passing through stages of crystallization, is fed with a secondary and/or tertiary stream to be mixed with the main stream. The apparatus is provided with a secondary and/or a tertiary conduit for feeding a secondary and/or tertiary stream to the main stream in the main conduit connecting means for collection and pretreatment of whey, vacuum evaporation of the whey, crystallization of the whey concentrate and air drying the whey. The feeding of a secondary and/or tertiary stream reduces the sticky nature of whey, leading to whey that is more easy to handle during the processing, and resulting in less wear of the apparatus. | ||||||
| 284 | Desalted whey containing non-protein nitrogen and process for producing the same | US375701 | 1995-01-20 | US5489445A | 1996-02-06 | Shigeko Suido; Hatsumi Hama; Toshitaka Kobayashi |
| Whey or whey concentrate is adsorbed on an ion-exchange resin and non-protein nitrogen (NPN) is selectively desorbed by the use of whey or whey concentrate or eluent, thereby whey, whey concentrate or solution with sodium of a low content and with NPN of a high content being obtained efficiently. | ||||||
| 285 | Removing lipids from cheese whey using chitosan | US146606 | 1993-11-02 | US5436014A | 1995-07-25 | Srinivasan Damodaran |
| The invention is directed to precipitating whey lipids from a source material such as whey by adding a sufficient amount of chitosan to form a chitosan-lipid complex, and subsequently precipitating out the lipid from the resulting whey supernatant. The precipitate is removed either by filtration or centrifugation. The supernatant contains all the whey proteins which may then be recovered by conventional means such as ultrafiltration and spray drying. The lipids from the chitosan-lipid complex are then extracted | ||||||
| 286 | Products and methods for treating colic | US703889 | 1991-05-22 | US5223284A | 1993-06-29 | Anthony Kulczycki, Jr.; Patrick S. Clyne |
| The present invention provides products, processes and/or methods for treating or preventing the clinical symptoms of an infant suffering from colic. Products and/or methods which reduce or eliminate the level of bovine IgG in food products are also useful to treat patients experiencing clinical symptoms related to ingesting bovine food products. | ||||||
| 287 | Novel process for lowering the concentration of .beta.-lactoglobulin in cheese whey | US147364 | 1988-01-25 | US4849241A | 1989-07-18 | Shalan A. Al-Mashiki; Shuryo Nakai |
| A process for lowering the concentration of .beta.-lactoglobulin in cheese whey while retaining the immunoglobulins in said cheese whey which comprises treating said cheese whey with a polyphosphate, such as sodium hexametaphosphate, within a pH range of from about 3.8 to about 4.7. | ||||||
| 288 | Preparing a heat stable aqueous solution of whey proteins | US854057 | 1986-04-18 | US4748034A | 1988-05-31 | Olivier de Rham |
| A process for the production of a whey product which contains whey proteins in a form which is heat stable at a neutral pH. An aqueous solution which contains whey proteins in a form which has not been rendered insoluble is prepared and the Ca, Mg, citrate and/or phosphate concentrations of the solution are adjusted as is its pH to conform to the relationships:[Ca+Mg - citrate]<0 mM when 5.5.ltoreq.pH<6.2[Ca+Mg - citrate]<4 mM when 6.2.ltoreq.pH<7.2 and[Ca+Mg - citrate - phosphate]<4 mM when 7.2.ltoreq.pH.ltoreq.9.0 | ||||||
| 289 | Culture media from clarified diary whey lactose permeates | US418067 | 1982-09-14 | US4544637A | 1985-10-01 | Kathleen M. Keggins; Ann C. Davis; Edward M. Sybert; Thomas D. Mays; Robert A. Milch |
| A method for separating bacteriological growth inhibitors from sweet whey ultrafiltrate to form a mother liquor which is useful as a bacteriological culture media and a precipitate which is useful as a food grade additive to cause clouding, stabilization, emulsification, and thickening of food, pharmaceutical, and cosmetic compositions. | ||||||
| 290 | Process for treating a milk serum product | US488446 | 1983-04-25 | US4525366A | 1985-06-25 | Rene J. M. Bolzer; Jean Clanchin |
| A milk serum product is delipidated and freed from microorganisms by adjusting the pH of the milk serum product to 4.3-5.0, causing coagulation in the pH adjusted milk serum product by heating it and adding milk casein substance thereto, and then separating coagulated material from the treated milk serum product. | ||||||
| 291 | Process for treating milk with a cation-exchange resin for the preparation of decationized, acidified milk | US509035 | 1983-06-29 | US4520036A | 1985-05-28 | Jean P. Rialland; Jean P. Barbier |
| A process for the preparation of decationized, acidified milk having a pH less than or equal to 3.8 wherein milk is contacted with a cation-exchange resin in the acid form at a temperature above 4.degree. C., preferably 8.degree. to 20.degree. C., and in the presence of an excess of milk previously acidified at a pH equal to or less than 3.8, preferably between 2.2 and 2.8, and in which the quantity of ordinary milk introduced is such that the pH of the mixture of acidified and ordinary milk is maintained at a value equal to or less than 3.8, preferably between 2.2 and 2.8. | ||||||
| 292 | Modified whey product and process including ultrafiltration and demineralization | US405995 | 1982-08-06 | US4497836A | 1985-02-05 | Robert F. Marquardt; Harold T. Pederson, Jr.; Leo H. Francis |
| A process for producing whey derived products suitable for use in infant food formulas from edible cheese whey. The cheese whey is subjected to ultrafiltration to produce a protein-rich retentate and a lactose-rich permeate. The permeate is then partially demineralized as by electrodialysis, and blended with the protein-rich retentate. Also products produced by the process. | ||||||
| 293 | Acidulated decationized milk | US405287 | 1982-08-04 | US4460616A | 1984-07-17 | Jean P. Rialland; Jean P. Barbier |
| Storage stable, acidulated decationized milk containing the same content of proteins and lactose as ordinary milk, a mineral substance content less than that of ordinary milk and no substances extraneous to the milk and having a pH less than or equal to 3.8 is prepared by placing milk in contact with a cation-exchanging resin in acid form, said milk having a temperature varying between 0.degree. and 4.degree. C., for the time period necessary to lower the pH of the said milk to a value below or equal to 3.8, and separating the decationized milk from the exchanging resin. The decationized milk is used to prepare acidified milks, milk casein, milk acid curds and lactoserum. | ||||||
| 294 | Procedure for manufacture of whey products in continuous production line | US952934 | 1978-10-20 | US4253386A | 1981-03-03 | Eric R. Egnell |
| The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to value of between 5.8 and 6.4. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the concentrate is homogenized or comminuted by other means. The concentrate is cooled to a temperature below thirty degrees and thereafter stored until a suitable consistency is obtained. | ||||||
| 295 | Bland protein product and process | US933173 | 1978-08-14 | US4235937A | 1980-11-25 | Robert K. Remer |
| During blending of whey in the presence of heat there is added a metal gluconate solution, to give the whey a bland odor and taste, as well as a colloid enhancer component to impart a colloidal type condition to the whey. Thereafter, a floc initiator may be added to separate the whey into a solids fraction floc and a liquid fraction. Also disclosed is a gelatin containing a bland and colloidal type whey, a gel inducer and a bland soy protein liquid. | ||||||
| 296 | Process cheese containing a modified whey solids | US818645 | 1977-07-25 | US4166142A | 1979-08-28 | Pei K. Chang |
| Pasteurized process cheese, pasteurized process cheese food and spread, and imitation cheese spread products are disclosed which contain a partially soluble modified whey solids product derived from either adding a divalent metal ion to a cheese whey solution and adjusting the pH to between about 6.0 and about 8.0 at a temperature of below about 140.degree. F. or by adjusting the pH of a raw cheese whey containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids product. | ||||||
| 297 | Method for making comminuted meats and extenders | US868954 | 1978-01-12 | US4161552A | 1979-07-17 | Nicholas Melachouris |
| Comminuted meats can be effectively extended using, in place of non-fat dry milk, the partially soluble modified whey solids derived by either (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to between about 6.0 and about 8.0 or (2) by adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids. Extension is equivalent or slightly better than that achieved using non-fat dry milk and/or modified non-fat dry milk with the added advantages of more uniform flavor and lower cost. | ||||||
| 298 | Food composition containing whey colloidal precipitate | US598873 | 1975-07-24 | US4143174A | 1979-03-06 | 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. | ||||||
| 299 | Process for preparing oxygenated cocktail | US546982 | 1975-02-03 | US4027045A | 1977-05-31 | Igor Mikhailovich Fedotkin; Anatoly Konstantinovich Jukhimets; Leonid Panteleimonovich Odery |
| According to the proposed process for preparing oxygenated cocktail, dispersed oxygen is continuously introduced into a continuously supplied thin (not in excess of 5 mm) layer of a foam-forming food liquid over the entire volume of said liquid. The disclosed apparatus for effecting said process comprises a vessel with a porous member arranged therein, which divides said vessel into two sealed off portions. The lower portion permanently communicates via a branch pipe with a forced oxygen supply source, whereas the upper portion serves as a container for the foam-forming liquid for preparing oxygenated cocktail and has a pipe for the supply of said food foam-forming liquid and a pipe for discharging prepared cocktail. The foam-forming food liquid may be fruit juice, kvass, beer, whey, buttermilk, herb infusion and other biologically adequate liquid products. | ||||||
| 300 | Process for improving whipping properties of aqueous protein solutions | US422213 | 1973-12-06 | US3935323A | 1976-01-27 | Joseph V. Feminella; Donald A. Grindstaff |
| Aqueous solutions containing dissolved cheese whey protein exhibiting improved whipping properties are obtained by heating the solution to within the range of at least 90.degree. C. to less than 99.degree. C., thereafter cooling the solution to less than 60.degree. C., and whipping the solution within about 8 hours after heating. The process is particularly effective with protein solutions derived from cheese whey protein concentrates. | ||||||
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