| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 101 | Dairy compositions and method of making | US10229462 | 2002-08-27 | US20040040448A1 | 2004-03-04 | John M. Dunker; Michael J. McCloskey; Timothy J. Gomez |
| The invention relates to a method of separating components from milk, and the apparatus used therefor. The invention also relates to compositions prepared from the separated components. The present invention relates to nutritional milk compositions and products which are designed to include per serving size a specified percentage range of one or more components separated from milk. The compositions of the present invention can optionally include non-essential but nutritionally functional components. The complete nutritional milk compositions of the present invention can be provided as unflavored milks, flavored milks, ice creams and yogurts. | ||||||
| 102 | Method for preparing solid milk product | US09992912 | 2001-11-14 | US06667068B2 | 2003-12-23 | Gary Francis Smith |
| The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared. | ||||||
| 103 | Skimmed milk powder substitute | US09601607 | 2000-09-20 | US06592927B1 | 2003-07-15 | Christof Friedrich Karl Kruger; Hans-Ulrich Cordts; Richard James Laverty; Fernando Pipa |
| Provided is a skimmed milk powder substitute which comprises an intimate mixture of protein and a non-fermentable sweetening and/or bulking agent. The powder includes 0-40 weight parts of lactose and 0-10 weight parts of fat per 100 weight parts of protein. The powder is prepared by forming an aqueous solution or dispersion of the components including protein and the sweetening/bulking agent followed by drying, e.g. by spray drying. The skimmed milk powder substitute is useful as an ingredient in the manufacture of food, in particular chocolate. | ||||||
| 104 | Aseptic cream substitute | US10166735 | 2002-06-12 | US20030087001A1 | 2003-05-08 | Yvonne M. Stuchell |
| An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is pasteurized and then homogenized to produce the aseptic cream substitute. | ||||||
| 105 | Method for preparing solid milk product | US09992912 | 2001-11-14 | US20020146500A1 | 2002-10-10 | Gary Francis Smith |
| The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. Solid milk products containing solid ingredients (e.g., cereals, grains, cookies, trail mix, dried fruits, nuts, and mixtures thereof) may also be prepared. | ||||||
| 106 | Micellar whey protein, solution thereof, powder thereof, and foods utilizing same | US887334 | 1997-07-02 | US5882705A | 1999-03-16 | Kaoru Sato; Michiko Nakamura; Tsuguaki Nishiya |
| Micellar whey protein obtained by the heat treatment of whey protein having undergone limited hydrolysis by a proteolytic enzyme and containing whey protein molecules having a micellar structure similar to that of casein micelles, the micellar whey protein being characterized in that:(1) the molecules are in the form of micelles of irregular shape having a molecular weight of not less than 1,000,000 and a molecular size of 30 to 500 nm;(2) the micellar whey protein is soluble in water and gives a milk-white solution; and(3) the micelles associate together in a solution having a pH in the acid range of 3 to 6 to form insoluble aggregates.This micellar whey protein is so stable that it does not undergo gelation even when heated in solution, and can hence be widely utilized in liquid drink compositions, processed foods and the like. | ||||||
| 107 | Whey protein and casein co-precipitate for texturizing dairy products | US503983 | 1995-07-19 | US5714182A | 1998-02-03 | Jean-Pierre Bisson; Giovanni Prella |
| A texturizing product for dairy products including yogurt and fresh cheese is prepared by adding a quantity of sweet whey proteins to a milk-based raw material to prepare a mixture having a casein:whey protein ratio of from 70:30 to 40:60 and by preparing the mixture so that it has a pH of from 6.1 to 6.7, and then the mixture is heated to obtain a casein and whey protein co-precipitate-containing mixture which then is subjected to shear to obtain the texturizing product. The texturizing product, such as in a dehydrated form, is combined with a milk for preparing a yogurt or fresh cheese. | ||||||
| 108 | Method for producing a formulated milk for infants analogous to human milk | US991397 | 1992-12-16 | US5436020A | 1995-07-25 | Tamotsu Kuwata; Tetsuo Kaneko; Tadashi Kojima; Toshitaka Kobayashi; Yoshiro Yamamoto |
| The present invention provides formulated milk compositions for infants analogous to human milk in which non-protein nitrogen components are abundant and the contents of .beta.-lactoglobulin and/or .alpha..sub.S casein are reduced. | ||||||
| 109 | Powdered coffee whitener containing reformed casein micelles | US937574 | 1992-08-31 | US5318793A | 1994-06-07 | Nicholas Melachouris; Kenneth R Moffitt; Casimir E. Rasilewicz; George F. Tonner |
| Reformed casein micelles are produced from an aqueous solution or dispersion of commercially available processed casein by the sequential addition, over an extended period of time, of calcium ions and a soluble phosphate salt, after which the aqueous reaction medium is concentrated such as by ultrafiltration or diafiltration, to increase the level of casein micelles thereon and remove excess salts. The reformed casein micelles are used as a complete or partial replacement for fat in a variety of food products, particularly coffee whiteners. Coffee whiteners containing reformed casein micelles as a replacement for the fat component have functional and organoleptic properties equivalent to conventional coffee whiteners. | ||||||
| 110 | Homogenous, stable flavored milk and process | US990754 | 1992-12-15 | US5290582A | 1994-03-01 | Phillip F. Dressel; Robert D. Bowen, Jr.; Larry D. Ellis; Milford D. Bonner; Philip C. Dressel |
| A process for making a stable flavored milk product which meets the CFR regulations for milk and a dry powder for use in the process. The product is a flavored, non-agglomerated powder containing flavoring, color, Kappa and/or Iota carrageenan, and the milk proteins, casein and lactalbumin. The powder, when added to water, makes a stabilized liquid syrup with no wasteful foam during processing. Addition of the water based syrup to milk requires less aggitation than adding powders directly to milk, this resulting in less foaming and waste. The process provides for adding the liquid phase stabilization system to milk prior to homogenization to produce a stable, flavored milk drink. | ||||||
| 111 | Manufacture of cheese flavor powder | US24241 | 1987-03-10 | US4826693A | 1989-05-02 | Paul F. Smith; Donald W. Geals |
| A process for manufacturing cheese flavor powder is disclosed wherein unpasteurized standardized milk containing cheese flavor components is heated and thereafter converted to a powder. | ||||||
| 112 | Preparation of liquid and frozen yogurt products | US758045 | 1977-01-10 | US4110476A | 1978-08-29 | Kenneth H. Rhodes |
| A liquid or frozen yogurt is prepared by combining sources of fat and milk derived solids with a relatively undenatured whey protein concentrate to form a mixture having no more than 2 parts casein to 1 part whey protein. The source of whey protein concentrate has all casein coagulating enzyme inactivated and the concentrate contains about 22 to 52% protein, 0.1 to 6% fat, 32 to 73% lactose and 3 to 11% ash. The mixture is maintained at a temperature sufficient to pasteurize and form a protein complex and the pasteurized mixture is fermented to produce the liquid yogurt which can be frozen. | ||||||
| 113 | Whey product | US450205 | 1974-03-11 | US3943264A | 1976-03-09 | Paul F. Davis |
| A composition is provided which may be substituted for all or part of the milk solids used in the manufacture of food products. The composition includes whey solids, a proteinaceous material, a calcium source, a phosphate source, and a stabilizing agent. The stabilizing agent is selected from natural or artificial phosphorus containing lipid materials, anionic surface active agents other than fatty acids and the salts of fatty acids and mixtures thereof. | ||||||
| 114 | Substitute product for nonfat dry milk and method for forming | US6553570 | 1970-08-20 | US3911143A | 1975-10-07 | COLMEY JOHN C; HENSELMAN MARLENE R |
| A method for forming a substitute for nonfat milk in such uses as a dough additive for baked products. The method includes the treatment of aqueous whey, preferably in concentrate form, with calcium hydroxide to form a whey buffer complex capable of controlled release of dissociated calcium ions. Thereafter, casein is added to react with the calcium and form a stable dispersion of calcium caseinate throughout the whey and to form a complex product. This complex may be further reacted with sodium phosphate to form another product with calcium phosphate bridges in the complex. Either product may be dry blended with sodium caseinate to increase the overall protein content, if desired for a particular function as a nonfat milk substitute.
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| 115 | Preparation of cheese | US3716377D | 1969-08-28 | US3716377A | 1973-02-13 | BRATLAND A |
| Cheese is made from an emulsion which contains a fat fraction including at least 25 percent non-milk fat, fat-free milk solids, butter serum and buttermilk.
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| 116 | Reconstituted dry milk product | US58016656 | 1956-04-24 | US2851358A | 1958-09-09 | MCCARTHY JOHN L |
| 117 | Fat emulsion and method of manufacture | US18318850 | 1950-09-05 | US2622984A | 1952-12-23 | PEEBLES DAVID D; GIRVIN MURRAY D |
| 118 | Method of increasing the coagulating point of milk | US11608726 | 1926-06-15 | US1609617A | 1926-12-07 | FROHRING WILLIAM O |
| 119 | FOOD PRODUCTS HAVING IMPROVED HEAT STABILITY | PCT/NL2010050585 | 2010-09-14 | WO2011034418A3 | 2011-05-12 | TIMMER-KEETELS CHRISTINA JOSEPHINA ANTONIA MARIA; NIEUWENHUIJSE JOHANNES ANDRIES; ZIJTVELD-VAN DER WIEL JOHANNA HENRIETTE |
| The invention relates to a process for the production of a food product comprising milk protein. Provided is a process for the production of a food product comprising a milk protein, comprising subjecting said milk protein to an enzymatic deamidation procedure, formulating the deamidated milk protein into a liquid food product, followed by either heat sterilization of the food product or concentration and spray drying of the food product into a powder. Also provided are products obtainable by the method. | ||||||
| 120 | FOOD SUPPLEMENT FOR INCREASING LEAN MASS AND STRENGTH | PCT/CA0001207 | 2000-10-18 | WO0128356A3 | 2001-11-01 | GARDINER PAUL T; WOODGATE DEREK E; GILBERT MARK S; THOBURN ROBERT W |
| Food supplement compositions and their methods of use in increasign lean mass and/or muscle size and/or strength in individuals, particularly, athletes is described. The food supplements described comprise a substance which increases nitric oxide production in the body, and, a source of amino acids. Other food supplements described comprise a substance which can enhance and/or mimic insulin activity, and a source of amino acids. The food supplement compositions described are suitable for supplementing the diet of an athlete and particularly for enhancing an athlete's muscle size or strength. | ||||||
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