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Food Or Edible Material: Processes, Compositions, And Products > Fermentation Processes > Of Milk Or Milk Product Of Milk Or Milk ProductOf Milk Or Milk Product patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.07/26/07 - 20070172546 - Reduced-fat flavor components A method is provided for producing reduced-fat components that may be used to make reduced and low-fat processed cheese, natural cheese or other reduced and low-fat food products. The reduced-fat flavor components are produced by extraction of fat from full-fat biogenerated cheese flavor components. Alternatively, natural biogenerated cheese flavor components ... 07/05/07 - 20070154595 - Enzymatic process for obtaining increased yield of lactobionic acid A process for obtaining increased yields and/or a reduced reaction time in enzymatic conversion of lactose to lactobionic acid comprising adding to a dairy substrate, such as milk, whey or lactose solution, a carbohydrate oxidase, capable of converting lactose to lactobionic acid, wherein the process is performed under stable control ... 06/14/07 - 20070134373 - Process for the preparation of galactose A process for the preparation of high purity galactose is described, comprising the inoculum, of milk or milk serum not previously subjected to any type of preliminary treatment and/or purification procedure and not containing any bactericides or bacteriostats, with not modified micro-organisms commonly used in dairy industry. ... 04/12/07 - 20070082086 - Process for preparing concentrated milk protein ingredient and processed cheese made thererfrom Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade ... 02/15/07 - 20070036883 - Plant-derived alkaline alpha-galactosidase There are provided novel plant-derived enzymes for hydrolysis of sugars and particularly an alkaline alpha-galactosidase which hydrolyzes a broad spectrum of galactosyl-saccharides such as melibiose, raffinose and stachyose and guar gum, at neutral to alkaline pH conditions. ... 02/08/07 - 20070031536 - Fermented foods and process for producing the same The present invention relates to a fermented food and process for producing the same, in which the food contains a sufficient amount of conjugated fatty acid and is excellent in digestivity and absorbability, physiological effects, safety, sensory properties, and the like. The fermented food is obtained by adding a conjugated ... 12/28/06 - 20060292265 - Fermented milk product and process A composite unripened curd cheese product is made by concomitantly side by side filling of distinct adjoining masses in a pot. A first mass may be a fermented milk base or at least one flavoring composition while a second mass is a fermented milk base. These masses are generally of ... 12/21/06 - 20060286208 - Methods for producing protein partial hydrolysates and infant formulas containing the same The present invention relates to a process for preparing a protein partial hydrolysate. The process involves intermixing a solution of whey protein, casein and water; adjusting the temperature and pH of the solution, adding Protease N to the solution, and allowing the solution to hydrolyze for a period of time ... 11/02/06 - 20060246178 - Fermented milk product comprising tripeptide vpp and/or ipp The invention relates to a fermented milk product comprising an amount of tripeptides VPP and/or IPP expressed as equivalent IPP concentration [IPPeq] of 145 ?M or more comprising 40-600 mmol/kg K+ and/or 30-400 mmol/kg Ca2+ and/or 6-50 mmol/kg Mg2+. ... 10/26/06 - 20060240149 - Dairy beverage and method of preparation thereof A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to ... 10/26/06 - 20060240148 - High-fiber dairy product A process for producing a fermented dairy product supplemented with fiber, especially a purified digestion resistant fiber such as maltodextrin, inulin or oligofructose. This process takes advantage of the naturally acidic nature and enzymatic properties of fermented milk products such as yogurt and specific mixing and blending steps which produce ... 09/28/06 - 20060216372 - Yogurt with a two-phase structure and method for production thereof The invention relates to a yogurt with a two-phase structure, comprising fat globules connected to a mixed system of protein material and fatty material and globules of free fat into which a flavour preparation can be incorporated. The invention further relates to a yogurt with a two-phase structure into which ... 07/27/06 - 20060165844 - Preparation of yogurt containing confectionery pieces and product thereof Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt is produced containing 0.1% to about 5% confectionery filaments. The process involves providing a cooled fermented yogurt base at a temperature of 0° C. to 5° C.; injecting a liquid fat-bearing compound having ... 03/16/06 - 20060057247 - Low-carbohydrate dairy product A process for producing a low-carbohydrate dairy product comprising producing a low carbohydrate fermented dairy product, especially a fermented dairy product produced using ultrafiltered milk, a low carbohydrate or low glycemic sweetener, and a fruit preparation. This process takes advantage of the naturally acidic nature and enzymatic properties of yogurt-like ... 02/23/06 - 20060040016 - Process for producing fermented milk and fermanted milk It is an object of the present invention to provide a method for producing fermented milk by promoting fermentation without adding any fermentation-promoting substance, and to provide novel fermented milk with a thick and smooth mouth feel and a mild flavor which has not been obtained conventionally and additionally with ... 01/12/06 - 20060008555 - Food ingredients and food products treated with an oxidoreductase and methods for preparing such food ingredients and food products A method of making an aldobionate product is described. The method may include providing a milk product having one or more reducing sugars, and maintaining a pH of the milk product at about 5.5 or more by adding a buffer compound to the milk product. The method may also include ... 01/12/06 - 20060008554 - Process to improve milk coagulation by means of strains of lactic bacteria, new strains and their use in said process The present invention relates to a process to improve milk coagulation principally for dairy purposes, comprising pre-treatment of the milk with appropriate strains of 5 lactic bacteria, new strains of lactic bacteria and their use in the process. ... 09/29/05 - 20050214409 - Process for producing a lactose-free milk product The invention relates to a process for producing lactose-free milk products. The process of the invention is characterized by the steps of subjecting a milk product to ultrafiltration (UF), nonfiltration (NF) and concentration by reverse osmosis, followed by the addition of salt to the UF retentate. ... 09/15/05 - 20050202121 - Method There is provided a process for the prevention and/or reduction of Maillard reaction in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar. ... 09/08/05 - 20050196489 - Calcium fortified dairy products Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter ≦6 μm in amounts sufficient to provide a total calcium content of 0.25% to 0.75%. A method for producing the calcium fortified yogurt is also provided ... 08/18/05 - 20050181095 - Concentrated-protein food product and process A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or ... 08/18/05 - 20050181094 - Concentrated-protein food product and process A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or ... 08/18/05 - 20050181093 - Concentrated-protein food product and process A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or ... 08/18/05 - 20050181092 - Concentrated-protein food product and process A system, processes, and milk-based food products made from the system and processes, in which cream is separated from milk to produce an ultra-low fat milk product. The milk product is microfiltered to produce a retentate that is ready to drink and is high in protein and has no or ... 08/04/05 - 20050170044 - Lactose-free milk and process for making same A process for making lactose-free milk from milk containing lactose and protein, comprising the steps of filtering the milk to produce a permeate and a retentate containing solids and diluting the retentate to reduce the content of the solids. ... 06/30/05 - 20050142249 - Methods for reducing adverse effects of feeding formula to infants Methods for reducing side-effects of feeding an individual are provided. The methods comprise administering to the individual a composition comprising an amount of bovine milk providing 1.0 to 1.2 grams of protein per 100 available kilocalories and an amount of a bovine whey material providing 1.0 to 1.2 grams of ... ### FreshPatents.com Support |