Class / Patent application number | Description | Number of patent applications / Date published |
426041000 | Treatment of whey | 24 |
20090068312 | PROCESS FOR PRODUCING WHEY PROTEIN-ENRICHED FERMENTED MILK OF AGITATED TYPE - Mixing milk with a reaction product, which is prepared by dissolving at a high concentration highly pure milk whey protein having been separated from cow's milk, etc. and concentrated and then treating with transglutaminase, then inoculating with a lactic acid bacterium and fermenting economically affords a yogurt of agitated type, which is enriched in whey protein, shows little water release and has a rich feeling and a highly smooth texture. | 03-12-2009 |
20090136620 | METHOD OF IMPROVING THE TEXTURE OF FERMENTED MILK - In order to provide fermented milk with excellent hardness and flavor and a method for producing the same, the method for producing fermented milk uses yogurt mix in which 0.3% by weight or more α-lactalbumin is added to starting milk mixture, yogurt mix containing whey protein concentrate in which α-lactalbumin is contained in the amount of 60% by weight based on the protein, yogurt mix in which 0.4% by weight or more β-lactoglobulin is added to starting milk mixture, or yogurt mix containing whey protein concentrate in which β-lactoglobulin is contained in the amount of 65% by weight or more based on the protein. | 05-28-2009 |
20090220644 | MICROFOAMED FRESH DAIRY PRODUCT AND METHOD FOR MAKING SAME - The invention concerns a microfoamed fresh dairy product containing native defatted soluble seric proteins and microcrystalline cellulose, the overrun being less than 20%, the average diameter of the bubbles being less than 200 μm and the microfoamed fresh dairy product being stable for a period ranging between 12 days and 6 weeks, at a temperature between 1 and 10° C. The invention also concerns a method for making same. | 09-03-2009 |
20090252831 | PROCESS FOR MANUFACTURING A FERMENTED MILK - The invention relates to a manufacturing process of stirred or drinking fermented milk or fresh cheese comprising a smoothing step after fermentation wherein said smoothing step is performed by a ring-shaped rotor-stator mixer, each ring of the rotor and the stator being provided with radial slots having a given width, and adjusting the rotational speed to adjust the peripheral velocity. | 10-08-2009 |
20090324777 | METHOD OF PRODUCING A PALATABILITY ENHANCER THAT CAN ADD HEALTH VALUE TO FOODSTUFFS - The present invention relates of a method of producing an enzymatic digest of proteinaceous material which can improve the palatability and health value of foodstuffs to which it is added. In particular but not exclusively, the invention involves a method where bioactive compounds are released to increase the health value of the product. | 12-31-2009 |
20100129493 | Low Sugar Yoghurt - A yoghurt comprises: a fat phase comprising conjugated linoleic acid or a derivative thereof (CLA); fruit; and sugar in an amount of less than 7.5% per weight. Preferably, the yoghurt has an energy content of less than 100 kcal/100 g. | 05-27-2010 |
20100129494 | Yoghurt - A yoghurt comprises pinolenic acid or a derivative thereof. The yoghurt may be produced by:
| 05-27-2010 |
20100233318 | PROCESS FOR THE HYDROLYSIS OF MILK PROTEINS - The present invention provides a composition based on comprising hydrolyzed whey protein and hydrolyzed casein protein in a ratio of between 4:1 to 4:6 (dry weight), preferably the whey protein to casein protein ratio is of between 3:1 to 1:1, more preferably the whey protein to casein protein ratio is of between 2:1 to 1:1 and most preferably this ratio is 3:2. | 09-16-2010 |
20110064847 | METHOD OF DENATURING PROTEIN WITH ENZYMES - A method of denaturing a protein by treating the protein with a protein glutaminase and a transglutaminase, a food containing a protein having been denatured with these enzymes, and an enzyme preparation for denaturing a protein which contains these enzymes. A protein is denatured by adding protein glutaminase and transglutaminase to the protein substantially at the same timing, or adding protein glutaminase to the protein before the transglutaminase acts on the protein, or controlling the quantitative ratio of protein glutaminase to transglutaminase, by which a protein is treated, to a definite level. | 03-17-2011 |
20110097442 | WHEY PROTEIN PRODUCT AND A METHOD FOR ITS PREPARATION - The invention relates to a whey protein product having a ratio of whey protein to casein in the range from about 90:10 to about 50:50 and the total protein content of at least 20% on dry matter basis, and a method for its preparation. The product has a favourable amino acid composition and is especially suitable for athletes. | 04-28-2011 |
20110212222 | FERMENTED WHEY PREPARATION AND METHOD FOR PRODUCING THE SAME - This invention provides a fermented whey preparation produced by carrying out of high-temperature sterilization of an aqueous whey protein solution having a solid content of 11 to 35% by weight and a pH value adjusted to 6.5 to 8.0, then subjecting the sterilized aqueous whey protein solution to lactic acid fermentation, and homogenizing the resultant fermentation liquor. In this case, lactose contained in the sterilized aqueous whey protein solution after the high-temperature sterilization is enzymatically degraded with lactase at a stage before the lactic acid fermentation, during the lactic acid fermentation and/or after the lactic acid fermentation to enhance sweetness. The fermented whey preparation of the present invention has a good flavor provided by imparting unique sourness produced by fermentation and natural sweetness and, at the same time, has a refreshed and invigorating flavor and further has a velvety texture. Further, the fermented whey preparation has excellent thermal stability and safety. | 09-01-2011 |
20120027888 | Method for Culturing Lactic Acid Bacterium and Method for Producing Fermented Milk - Protein in an aqueous whey solution is degraded by adding a protease to the aqueous whey solution. After that, a whey degradation medium is prepared by adding yeast extract or the like to the aqueous whey solution. The whey degradation medium is inoculated with bacteriocin-producing lactic acid bacterium and the lactic acid bacterium is cultured while the whey degradation medium is maintained at pH of not lower than 5 and not higher than 6. After the completion of the culture, the whey degradation medium (culture solution) is centrifuged to thereby separate a concentrated cell suspension containing the lactic acid bacterium in a concentrated form. The concentrated cell suspension has extremely high antibacterial activity (several tens of thousands AU) and is usable as a food preservative. Further, yogurt is produced by fermenting a yogurt mix to which 0.01% to 0.1% by weight of the concentrated cell suspension is added. With this process, it is possible to suppress an increase in the acidity of the yogurt. | 02-02-2012 |
20120040051 | PROCESS FOR PREPARING MILK PRODUCT ENHANCED WITH GALACTOOLIGOSACCHARIDE AND EASILY ABSORBABLE, AND FUNCTIONAL MILK PRODUCT PREPARED THEREWITH - Most milk products in the market are promoted in terms of their nutritional value, rather than the function thereof. For the few products claiming to have a special function, the function comes from substances added to the products rather than from the milk material per se. Some products are claimed to have low lactose content, but there are no milk products in the market that have both low lactose content and high galactooligosaccharide content. The invention is cost effective as compared with milk products with added functional substances. The subject invention relates to a process for production of a milk product enhanced with galactooligosaccharide, characterized in that lactase is used to treat milk raw materials. The subject invention further relates to the milk product of the process of the invention, whose galactooligosaccharide content is at function level. | 02-16-2012 |
20120114795 | DAIRY PRODUCT AND PROCESS - A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50° C., for a time that allows protein denaturation to occur; the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture. | 05-10-2012 |
20120189737 | DRINKABLE ACIDIFIED DAIRY PRODUCT BASED ON ACID WHEY AND A PROCESS OF PREPARING IT - The present invention relates to a process for the manufacturing of a drinkable acidified dairy product based on acid whey without coagulum formation after acidification, said drinkable dairy product has a casein:whey protein ratio of from 0.5:99.5 to 12:88 (w/w), wherein the process involve the direct mixing of all ingredients before acidified. In addition, the invention provides a drinkable acidified dairy product obtainable by the present process with low casein content. While having the same flavour and organoleptic characteristics as traditional drinking yoghurt, it has a different protein structure and a different composition with regard to the content of casein and whey proteins. | 07-26-2012 |
20130022710 | ICE CREAM OR ICE CREAM-LIKE PRODUCT AND METHOD FOR PRODUCING SAME - Provided is an ice cream or ice cream-like product, to which a good body, flavor and a smooth texture have been imparted, and a method for producing the same. In a process of producing an ice cream or ice cream-like product, a step, wherein a protein deamidating enzyme is added to a milk material or a liquid ice cream mix for treating the same to thereby deamidate milk proteins in the milk material, is employed. | 01-24-2013 |
20130122145 | FERMENTATION PROCESS OF A SUBSTRATE USING A MIXED CULTURE FOR THE PRODUCTION OF AN EDIBLE BIOMASS FOR ANIMAL AND/OR HUMAN CONSUMPTION - The present invention is directed to processes, combinations, uses and biomass comprising a combination of yeasts and bacterial strains, for the production of consumable biomass from substrates comprising a simple sugar. More particularly, the claimed subject matter includes the use of | 05-16-2013 |
20130156889 | GREEK YOGURT DIPS AND SPREADS AND PRODUCTION THEREOF - High-viscosity Greek yogurt products are provided in the form of a homogeneous mass including from about 20-35% by weight total solids and water, where from about 85-97% by weight of the solids fraction is in the form of dairy solids. The products have a viscosity of from about 60,000-90,000 cP, and are produced by forming a solids-water mixture, heating and homogenizing the mixture, and then culturing the heating and homogenized mixture with a yogurt culture to a break pH of from about 3.5-5. The products can be mixed with any suitable flavoring agent before or during packaging, as desired. The products may be used as spreads or dips, for example. | 06-20-2013 |
20140134293 | ALLERGEN-FREE FOOD COMPOSITIONS - Suggested are allergen-free food compositions, obtainable by
| 05-15-2014 |
20140161933 | NON-SETTLING HYDROLYZED WHEY PERMEATE CONCENTRATE AND RELATED METHODS AND NUTRITIONAL COMPOSITIONS - The present invention includes a method of producing non-settling hydrolyzed whey permeate with an enzyme, the non-settling hydrolyzed whey permeate concentrate, and nutritive additives and foods made therefrom. | 06-12-2014 |
20140287095 | ALPHA-LACTALBUMIN ENRICHED WHEY PROTEIN COMPOSITIONS AND METHODS OF MAKING AND USING THEM - Methods are described for treating a whey protein mixture to increase a relative concentration of α-lactalbumin protein in the mixture. The methods may include the step of adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7. The may further include adding a protease enzyme to the whey protein mixture that selectively hydrolyzes β-lactoglobulin protein in the mixture. The activity of the protease enzyme in the hydrolyzed whey protein mixture may be terminated before a substantial portion of the α-lactalbumin protein has been hydrolyzed by the enzyme. In some instances, the whey protein mixture may also include glycomacropeptides that are selectively hydrolyzed with the β-lactoglobulin protein. The β-lactoglobulin and glycomacropeptide hydrolysates may be separated to produce an enhanced α-lactalbumin protein composition for infant formula, among other products. | 09-25-2014 |
20140348979 | SOLUBLE FIBER FROM YOGURT WHEY - A method includes contacting yogurt whey with an enzyme to form a soluble fiber. An oligosaccharide product that includes inactive yogurt cultures is also described. | 11-27-2014 |
20150296822 | MILK-BASED PRODUCTS AND METHODS FOR PRODUCING THE SAME - A method for producing an acidified milkbase is disclosed, comprising the steps of: providing a milk-based solution of a milk raw material and an ideal whey protein solution; pasteurizing the milk-based solution to provide a pasteurized milk-based solution; cooling the pasteurized milk-based solution to provide a cooled milk-based solution; adding a coagulant to the cooled mixture and ripening to provide the acidified milk-based product. The milk base is used in the production of acidified milk product, such as quark, fresh cheese, yoghurt or viili. The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture. | 10-22-2015 |
20160192688 | Soluble Fiber from Yogurt Whey | 07-07-2016 |