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101. 发明申请

US20160360771A1 PROCESS FOR THE PRODUCTION OF NEAR STERILE WHEY PROTEIN CONCENTRATES 审中-公开
标题翻译：生产近乎不育蛋白浓度的方法
公开(公告)号：US20160360771A1
公开(公告)日：2016-12-15
申请号：US15175661
申请日：2016-06-07
申请人： DMK Deutsches Milchkontor GmbH
发明人： Sven-Rainer Döring
IPC分类号： A23J1/20 , B01D61/14 , A23C1/04 , A23C21/00 , A23C3/02
CPC分类号： A23J1/205 , A23C1/04 , A23C3/02 , A23C9/1425 , A23C21/00 , A23C2210/204 , A23C2210/208 , A23J1/20 , B01D61/142 , B01D61/147
摘要： A method for production of near sterile whey protein concentrates is proposed, which comprises the following steps: (a) Ultrafiltration of whey at a temperature of about 2 to about 25° C. to produce a first retentate R1 and a first permeate P1; (b) Microfiltration of the retentate R1 from step (a) at a temperature of about 2 to about 35° C. to produce a second retentate R2 and a second permeate P2; (c) Ultrafiltration of the second permeate P2 from step (b) at a temperature of about 6 to about 25° C. to produce a third retentate R3 and a third permeate P3; (d) Pasteurization of the retentate R3 from step (c) (e) Drying of the pasteurized product from step (d).

102. 发明申请

US20160262424A1 HIGH PROTEIN DENATURED WHEY PROTEIN COMPOSITION, RELATED PRODUCTS, METHOD OF PRODUCTION AND USES THEREOF 审中-公开
标题翻译：高蛋白脱蛋白蛋白质组合物，相关产品，生产方法及其用途
公开(公告)号：US20160262424A1
公开(公告)日：2016-09-15
申请号：US15031535
申请日：2014-10-23
申请人： ARLA FOODS AMBA
发明人： Bente Østergaard Mikkelsen , Hans Bertelsen , Thea Fihl , Torben Jensen , Henrik Pedersen
IPC分类号： A23J1/20 , A23C21/06 , A23J3/08 , A23C9/13
CPC分类号： A23J1/205 , A23C9/1307 , A23C21/00 , A23C21/06 , A23C2210/20 , A23J3/08
摘要： The present invention pertains to a new type of denatured whey protein compositions having a low content of soluble whey protein and a high content of protein and to a method of producing them. In particular, the present invention pertains to the new type of denatured whey protein compositions having a low content of soluble whey protein, a high content of protein and low content of fat and to a method of producing them. The invention furthermore pertains to products containing the high protein denatured whey protein compositions, particularly high protein, acidified dairy products, and additional uses thereof.
摘要翻译：本发明涉及具有低含量可溶性乳清蛋白和高含量蛋白质的新型变性乳清蛋白组合物及其生产方法。特别地，本发明涉及具有低可溶性乳清蛋白含量，蛋白质含量高，脂肪含量低的新型变性乳清蛋白质组合物及其生产方法。本发明还涉及含有高蛋白质变性乳清蛋白组合物，特别是高蛋白质酸化乳制品的产品及其额外用途。

103. 发明申请

US20160000107A1 METHOD AND SYSTEM FOR FLASH FREEZING WHEY LIQUID AND MAKING BEVERAGES THEREFROM 审中-公开
标题翻译：用于冷冻液体和制造饮料的方法和系统
公开(公告)号：US20160000107A1
公开(公告)日：2016-01-07
申请号：US14855022
申请日：2015-09-15
申请人： Curt Jones
发明人： Curt Jones , Robert Lynn , Stan Jones
IPC分类号： A23C21/00 , A23C21/08 , A23C3/04 , A23C21/06
CPC分类号： A23C21/00 , A23C3/045 , A23C21/06 , A23C21/08 , F25D3/105 , F25D31/002 , F25D2400/30
摘要： An apparatus and method of flash freezing a whey-based liquid into small beads and then packaging the beads for consumers is disclosed. The beads are stored in a conventional freezer, or colder, until desired. The beads can be consumed in their frozen form to provide a convenient source of protein or can be reconstituted into a beverage base as needed. In particular, a warm or cold beverage may be easily and affordably created using the frozen beads.
摘要翻译：公开了一种将基于乳清的液体快速冷冻成小珠并且然后将珠子包装给消费者的装置和方法。将珠子储存在常规的冷冻器中或更冷的条件下，直到期望为止。珠可以以其冷冻形式消耗以提供方便的蛋白质来源，或者根据需要可将其重构成饮料基料。特别地，使用冷冻珠可以容易且经济地制造温或冷饮料。

104. 发明申请

US20150374004A1 HIGH-PROTEIN DAIRY PRODUCT AND PROCESS FOR MAKING 有权
标题翻译：高蛋白奶制品及其制备方法
公开(公告)号：US20150374004A1
公开(公告)日：2015-12-31
申请号：US14851636
申请日：2015-09-11
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
IPC分类号： A23C9/13 , A23C9/123
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： 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.
摘要翻译：蛋白质含量高于15％，有时大于25％的乳制品酸奶产品具有光滑丰富的质感和无花纹。酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。另外，选择巴氏消毒温度，时间和方法以避免凝胶化。起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。

105. 发明授权

US09040107B2 Method for making a high-protein dairy product 有权
标题翻译：制备高蛋白乳制品的方法
公开(公告)号：US09040107B2
公开(公告)日：2015-05-26
申请号：US14270536
申请日：2014-05-06
申请人： Twin Cups, LLC
发明人： Craig Bennett , Nathan Carey , Jacob Israelachvili
IPC分类号： A23C9/12 , A23C9/13 , A23C9/00 , A23C9/15 , A23C9/123 , A23C3/02 , A23C9/154 , A23C21/00
CPC分类号： A23C9/1307 , A23C3/02 , A23C9/00 , A23C9/12 , A23C9/123 , A23C9/133 , A23C9/15 , A23C9/1544 , A23C21/00
摘要： 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.
摘要翻译：蛋白质含量高于15％，有时大于25％的乳制品酸奶产品具有光滑丰富的质感和无花纹。酸奶产品包括特定选择的乳蛋白质和其他成分，以提高乳蛋白的凝胶化温度，并避免在巴氏消毒过程中引起凝胶化或沉淀。另外，选择巴氏消毒温度，时间和方法以避免凝胶化。起始乳蛋白质通常具有相对较高的pH水平和低的总酸度（TA）水平，以帮助减少巴氏消毒期间的凝胶化。可以使用诸如缓冲剂和螯合剂的成分来帮助提高凝胶化温度，以及更高的糖水平，其可以控制蛋白质的水合。

106. 发明申请

US20150056358A1 PROCESS AND SYSTEM FOR DRYING ACID WHEY 审中-公开
标题翻译：用于干燥酸奶的方法和系统
公开(公告)号：US20150056358A1
公开(公告)日：2015-02-26
申请号：US13974718
申请日：2013-08-23
申请人： A. Kent Keller
发明人： A. Kent Keller
IPC分类号： A23C1/12 , A23C1/16
CPC分类号： A23C1/12 , A23C1/00 , A23C1/16 , A23C21/00 , A23C21/06 , A23C2210/05 , C13B30/002 , C13K1/10
摘要： A process comprises concentrating a whey composition to at least about 75 weight % solids in one or more evaporators connected in series to form a concentrated whey composition, wherein at least one of the evaporators comprises an evaporator configured to agitate the whey composition within the at least one evaporator, crystallizing at least a portion of the lactose in the concentrated whey composition in a crystallization cascade comprising one or more crystallizing stages to form an at least partially-crystallized whey composition and drying the at least partially-crystallized whey composition to form a dried whey product.
摘要翻译：一种方法包括将一种乳清组合物浓缩至一个或多个串联连接的蒸发器中至少约75重量％的固体，以形成浓缩的乳清组合物，其中至少一个蒸发器包括蒸发器，该蒸发器配置成在至少一个蒸发器，在包含一个或多个结晶阶段的结晶级联中在浓缩的乳清组合物中结晶至少一部分乳糖以形成至少部分结晶的乳清组合物，并干燥所述至少部分结晶的乳清组合物以形成干燥乳清产品。

107. 发明授权

US08771772B2 Method to separate lipids from cheese whey 有权
标题翻译：从乳酪乳清分离脂质的方法
公开(公告)号：US08771772B2
公开(公告)日：2014-07-08
申请号：US13956761
申请日：2013-08-01
申请人： Wisconsin Alumni Research Foundation
发明人： Srinivasan Damodaran
IPC分类号： A23C9/146
CPC分类号： A23C7/043 , A23C9/1425 , A23C21/00 , A23C21/10 , A23C2240/05
摘要： Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.
摘要翻译：示出了从乳清中选择性分离乳脂肪球膜片段和乳脂肪球的方法。该方法包括以下步骤：向乳清中加入一定量的乳清可溶性锌盐并将乳清的pH调节至小于6.0。添加到乳清中的锌盐的量足以引起乳清中包含的乳脂肪球膜片段和乳脂肪球从乳清中选择性沉淀。

108. 发明授权

US08734878B2 Method to separate lipids from cheese whey 有权
公开(公告)号：US08734878B2
公开(公告)日：2014-05-27
申请号：US13739501
申请日：2013-01-11
申请人： Wisconsin Alumni Research Foundation
发明人： Srinivasan Damodaran
IPC分类号： A23C9/146
CPC分类号： A23C7/043 , A23C9/1425 , A23C21/00 , A23C21/10 , A23C2240/05
摘要： Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.

109. 发明授权

US08313786B2 Method of improving the efficiency of fat separation in the separation of a liquid food product 有权
标题翻译：提高液体食品分离中脂肪分离效率的方法
公开(公告)号：US08313786B2
公开(公告)日：2012-11-20
申请号：US12593365
申请日：2008-04-01
申请人： Rolf Månsson
发明人： Rolf Månsson
IPC分类号： A23C9/15
CPC分类号： B04B11/02 , A01J11/10 , A23C9/15 , A23C21/00 , B04B5/10
摘要： 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.
摘要翻译：一种提高具有一定脂肪含量的液体食品分离中脂肪分离效率的方法。该方法包括使液体食品通过并联连接的两个分离器，第一和第二分离器，其中产物被分成较轻和较重的相。调节第一分离器，使得较轻相的脂肪含量小于15％。来自并联连接的第一分离器的较轻相被引入到并联连接的第二分离器的入口导管中。

110. 发明申请

US20120114795A1 DAIRY PRODUCT AND PROCESS 审中-公开
标题翻译：奶制品和工艺
公开(公告)号：US20120114795A1
公开(公告)日：2012-05-10
申请号：US13264564
申请日：2010-04-15
申请人： Palatasa Havea , John Edward Grant , Michael Jiu Wai Hii , Peter Gilbert Wiles
发明人： Palatasa Havea , John Edward Grant , Michael Jiu Wai Hii , Peter Gilbert Wiles
IPC分类号： A23C21/00 , A23J3/08 , A23J1/20 , A23C1/00 , A23C1/14
CPC分类号： A23C19/082 , A23C9/1307 , A23C21/00 , A23J1/20
摘要： 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.
摘要翻译：描述了制备改性乳清蛋白浓缩物（WPC）或乳清蛋白分离物（WPI）的方法。它涉及（a）在4.7-8.5的pH值下提供蛋白质浓度为15-50％（w / v）的水性WPC或WPI溶液; （b）将溶液热处理至超过50℃，使之发生蛋白质变性; 所述热处理包括在湍流条件下加热溶液。在热处理结束时，热处理材料可以迅速地转移到干燥器中或与其它成分混合。热处理的WPC或WPI在转移之前不经受机械剪切过程，而不是将液体转化为液滴以促进干燥。经修饰的WPC可用于制造食品和饮料，其中需要高蛋白质含量而没有不希望的质地变化。

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