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 |
|---|---|---|---|---|---|---|
| 41 | Preparation of evaporated milk | US869311 | 1992-04-15 | US5229159A | 1993-07-20 | Michael Schwan |
| Evaporated milk is prepared by separating a standardized milk into a first flux and a second flux, homogenizing the first flux, mixing the homogenized first flux with the unhomogenized second flux, heat-treating the mixture, evaporatively concentrating the heat-treated mixture, homogenizing the concentrate and then sterilizing the homogenized concentrate. | ||||||
| 42 | Drink composition | US918660 | 1986-10-15 | US4746527A | 1988-05-24 | Theo W. Kuypers |
| A powder-form composition of fats, proteins, lactose and other carbohydrates, in which the ratio by weight of proteins to lactose is from 1:3.5 to 1:5. The particles of the composition have cavities containing gaseous contents which, upon reconstitution to prepare a beverage, are released and a froth is formed on the surface of the beverage. | ||||||
| 43 | Membrane substance concentrates | US6913270 | 1970-09-02 | US3829592A | 1974-08-13 | BRATLAND A |
| The invention relates to a method of preparing membrane substance concentrates which are especially useful as additives to milk products. One convenient procedure involves emulsifying a product of milk containing membrane substances with fat, separating the emulsion into aqueous serum and fat rich fractions, separating the fat rich fraction obtained into further aqueous serum and fat rich fractions and combining the aqueous serum fractions. If a more concentrated membrane substance concentrate is required, the resulting serum fractions can be emulsified with fat and the whole procedure repeated.
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| 44 | Stabilizing evaporated milk | US69635946 | 1946-09-11 | US2490599A | 1949-12-06 | OTTING HERBERT E |
| 45 | Method of making lacteal food products | US59793545 | 1945-06-06 | US2465907A | 1949-03-29 | MEADE REGINALD E; CLARY JR PAUL D |
| 46 | Process for making modified evaporated milk | US32805340 | 1940-04-05 | US2288825A | 1942-07-07 | MEYENBERG JOHN P |
| 47 | Method of treating milk | US16774537 | 1937-10-07 | US2112203A | 1938-03-22 | SMITH EDWARD W |
| 48 | Method For Producing A High Protein Food | US15650737 | 2017-07-14 | US20170311624A1 | 2017-11-02 | James M. Klein; Craig Air |
| A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis. | ||||||
| 49 | High Protein Food | US14875463 | 2015-10-05 | US20160095332A1 | 2016-04-07 | James M. Klein; Craig Air |
| A high protein food may be produced via an extrusion process whereby acid casein is mixed with whey protein, alkali and water. Upon exiting the extruder, the mixture may be cut, dried, and/or tempered, milled and screened before being further processed or packaged. The final product may be configured as a crisp high protein food or a powdered high protein food. The protein content of the end product may be approximately 90-95% on a dry weight basis. | ||||||
| 50 | LOW VISCOSITY, HIGH CALORIC DENSITY ORAL NUTRITIONAL COMPOSITION AND RELATED METHODS | US14652176 | 2013-12-16 | US20150320102A1 | 2015-11-12 | Timothy Chapman; Normanella Dewille; Kelley Lowe; Terrence Mazer |
| Disclosed embodiments provide low viscosity, high caloric density liquid nutritional compositions. The use of non-micellar milk protein in combination with hydrolyzed caseinate and unique formulation methods allow for improved organoleptic qualities and the production of liquid nutritional compositions displaying low viscosity along with a high caloric density. | ||||||
| 51 | PROCESS FOR MAKING HIGH-PROTEIN DAIRY PRODUCT | US14699433 | 2015-04-29 | US20150320062A1 | 2015-11-12 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 52 | Method for making a high-protein dairy product | US14270536 | 2014-05-06 | US09040107B2 | 2015-05-26 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 53 | HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING | US14270536 | 2014-05-06 | US20150118358A1 | 2015-04-30 | Craig Bennett; Nathan Carey; Jacob Israelachvili |
| A dairy-based yogurt product having a protein level above 15%, sometimes more than 25%, with a smooth and rich texture and no grittiness. The yogurt product includes a particular selection of dairy proteins and other ingredients to raise the gelation temperature of the dairy proteins and avoid causing gelation or precipitation during pasteurization. Additionally, pasteurization temperatures, times and methods are selected to avoid gelation. Starting dairy proteins generally have relatively higher pH levels and low total acidity (TA) levels to help reduce gelation during pasteurization. Ingredients such as buffering agents and sequestering agents may be utilized to help raise the gelation temperature, as well as higher sugar levels which can control hydration of the proteins. | ||||||
| 54 | Concentrate derived from a milk product enriched in naturally occuring sialyllactose and a process for preparation thereof | US12929532 | 2011-01-31 | US08445053B2 | 2013-05-21 | Hans Henrik Holst; William S. Gunther; Mette Toft Mogensen; Anders Steen Jørgensen |
| A concentrate derived from milk or a milk product comprising sialyllactose in amounts higher than the normal amounts found in the milk or milk product and a process for preparation of such a concentrate by ultrafiltration and diafiltration using a thin film polyamide based membrane. The concentrate is suited for use in nutritional products. | ||||||
| 55 | Method of improving the efficiency of fat separation in the separation of a liquid food product | US12593365 | 2008-04-01 | US08313786B2 | 2012-11-20 | Rolf Månsson |
| A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel. | ||||||
| 56 | METHOD FOR REDUCING THE SATURATED FATTY ACID CONTENT OF MILK FAT, PRODUCTS OBTAINED AND APPLICATIONS THEREOF | US12740611 | 2008-10-24 | US20100297293A1 | 2010-11-25 | Daniel Dalemans |
| The present invention is related to a method for reducing the saturated fatty acid content of milk fat, a milk fat which includes reduced saturated fatty acid content, preferably obtained by the method of the invention, as well as to food compositions comprising said fat. | ||||||
| 57 | NOVEL PREBIOTICS | US12666975 | 2008-06-23 | US20100196539A1 | 2010-08-05 | Albertus Alard Van Dijk; Natalja Alekseevna Cyplenkova; Yulia M. Efimova; Margot Elisabeth Francise Schooneveld-Bergmans |
| The present invention relates to a composition which comprises: an oligosaccharide which is free of sialyloligosaccharide, and free sialic acid. | ||||||
| 58 | Method of Improving the Efficiency of Fat Separation in the Separation of a Liquid Food Product | US12593365 | 2008-04-01 | US20100119676A1 | 2010-05-13 | Rolf Månsson |
| A method of improving the efficiency of fat separation in the separation of a liquid food product with a certain fat content. The method comprises the liquid food product is caused to pass two separators connected in parallel, a first and a second, in which the product is divided up into a lighter and a heavier phase. The first separator is regulated so that the lighter phase will have a fat content which is less than 15%. The lighter phase from the first of the separators connected in parallel is led into the inlet conduit to the second of the separators connected in parallel. | ||||||
| 59 | Use of high lactose, high ph whey in the preparation of milk products | US12310668 | 2007-09-04 | US20090311377A1 | 2009-12-17 | Kim Toft Andersen |
| The present invention relates to the use of liquid stabilized, high lactose, high pH whey as an ingredient in the standardization of a dairy product; and a process for the manufacture of a dairy product comprising the steps: a) obtaining liquid stabilized, high lactose, high pH whey, in particular from the coagulation of casein in milk; and b) admixing the stabilized, high lactose, high pH whey obtained in step a) with one or more ingredients comprising: vegetable fat(s), animal fat(s), vegetable protein(s), animal protein(s) and natural or artificial sweetener(s), such as natural or artificial sugar(s), fruit and fruit juice. The use and the process according to the invention accordingly enable a more direct utilization of the valuable constituents of whey obtained from cheese production. | ||||||
| 60 | Systems and methods for reducing cholesterol in a milk product | US12151392 | 2008-05-06 | US20090280233A1 | 2009-11-12 | I. Edward Salinas; Eduardo Segovia Cantu; Jacquelyn S. Brandenburg |
| Systems and methods according to the present invention yield milk products having reduced cholesterol. A method according to the present invention includes the steps of adding an edible oil to skim that was separated from whole milk; standardizing the particle size of the skim-and-oil mixture; combining the skim-and-oil mixture with homogenized cream that was separated from whole milk; and separating the oil from the reduced cholesterol cream and skim. A method according to the present invention may further include the steps of separating the reduced cholesterol cream and skim and then recombining them to form a reduced cholesterol milk product having desired properties. | ||||||
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