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    SECOND PASS LACTOSE CRYSTALLIZATION
    6.
    发明申请
    SECOND PASS LACTOSE CRYSTALLIZATION 审中-公开

    公开(公告)号：US20180148803A1

    公开(公告)日：2018-05-31

    申请号：US15576360

    申请日：2016-05-27

    申请人： SPX FLOW TECHNOLOGY DANMARK A/S

    发明人： Gert ANDERSEN ,  Henrik SCHØNFELDT ,  Peter WAGNER

    IPC分类号： C13K5/00 ,  A23C21/00 ,  A23C9/142 ,  A23C1/12

    CPC分类号： C13K5/00 ,  A23C1/00 ,  A23C1/12 ,  A23C9/1425 ,  A23C21/00 ,  C07H1/08 ,  C07H3/04

    摘要： The invention is concerned with a batch method for obtaining crystallized lactose and arrangement configured for executing the method. The method comprises obtaining initially, from a lactose crystallization process, mother liquor and wash water generated in that process. The obtained mother liquor and wash water are collected and not discarded. Thereafter, the collected mother liquor and wash water are subjected to purification and concentration in a batch process contrary to the known continuous processes, performed independently of the lactose crystallization process. Aqueous solutions comprising lactose obtained as a result of the independent purification and concentration process accordingly, comprise reduced amounts of the impurities usually comprised in the by-products of the lactose crystallization process. The aqueous solution comprising lactose can then be collected and re-used as a lactose source in a lactose crystallization process, either on the same process equipment which supplied the original batch or on separate equipment. The method of the invention minimizes loss of lactose in one or more waste streams.

    DAIRY PRODUCT AND PROCESS
    7.
    发明申请
    DAIRY PRODUCT AND PROCESS 审中-公开

    公开(公告)号：US20170164633A1

    公开(公告)日：2017-06-15

    申请号：US15362216

    申请日：2016-11-28

    申请人： Fonterra Co-Operative Group Limited

    发明人： Palatasa Havea ,  John Edward Grant ,  Michael Jiu Wai Hii ,  Peter Gilbert Wiles

    IPC分类号： A23C19/082 ,  A23C21/00 ,  A23J1/20 ,  A23C9/13

    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 DEG 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.

    HEAT STABLE WHEY PROTEIN PRODUCTS AND A PROCESS FOR THE PREPARATION OF HEAT STABLE WHEY PROTEINS
    8.
    发明申请
    HEAT STABLE WHEY PROTEIN PRODUCTS AND A PROCESS FOR THE PREPARATION OF HEAT STABLE WHEY PROTEINS 审中-公开
    热稳定蛋白质产品和制备稳定蛋白质的方法

    公开(公告)号：US20160235082A1

    公开(公告)日：2016-08-18

    申请号：US15046034

    申请日：2016-02-17

    申请人： South Dakota State University

    发明人： Hasmukh Ambalal PATEL ,  Suresh Ganpatbhai SUTARIYA

    IPC分类号： A23C3/08 ,  A23C21/00 ,  A23J3/08 ,  A23C3/033

    CPC分类号： A23C3/085 ,  A23C3/033 ,  A23C21/00 ,  A23J3/08 ,  A23V2002/00 ,  A23V2250/152 ,  A23V2250/54252

    摘要： Different versions of heat stable whey protein ingredients can be produced by subjecting whey protein solutions to specific heat treatments in the presence of a specific concentration of hydrogen peroxide. The whey protein ingredients including heat stable liquid retentate of WPI, WPC or any other form of whey protein ingredients, and heat stable powders of WPI or WPC or any other whey protein powders can be prepared by heat treatment of a whey protein solution mixed with a hydrogen peroxide solution. The heat stable whey proteins have the starting whey protein cystine converted to cystine sulfonic acid, such that the free sulfhydral groups of major whey protein (β-lactoglobulin) being converted into non-reactive compounds, such as cysteine sulphonic acid and/or cysteic acid, which not only minimizes or eliminates undesirable gelling but also is a precursor for taurine group of compounds.

    摘要翻译： 可以通过在特定浓度的过氧化氢存在下对乳清蛋白溶液进行比热处理来制备不同形式的热稳定乳清蛋白成分。 包括WPI，WPC或任何其他形式的乳清蛋白成分的热稳定性液体滞留物的乳清蛋白成分以及WPI或WPC或任何其它乳清蛋白粉末的热稳定粉末可以通过热处理与 过氧化氢溶液。 热稳定的乳清蛋白将起始的乳清蛋白质胱氨酸转化为胱氨酸磺酸，使主要乳清蛋白（β-乳球蛋白）的游离巯基转化为非反应性化合物，如半胱氨酸磺酸和/或半胱氨酸 ，其不仅最小化或消除不期望的胶凝，而且还是牛磺酸基化合物的前体。

    Process for making high-protein dairy product
    9.
    发明授权
    Process for making high-protein dairy product 有权
    制备高蛋白乳制品的方法

    公开(公告)号：US09167826B1

    公开(公告)日：2015-10-27

    申请号：US14699433

    申请日：2015-04-29

    申请人： Twin Cups, LLC

    发明人： Craig Bennett ,  Nathan Carey ,  Jacob Israelachvili

    IPC分类号： A23C9/12 ,  A23C9/13 ,  A23C9/123 ,  A23C9/00 ,  A23C21/00 ,  A23C9/154 ,  A23C9/15

    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％，有时超过25％，乳酪型酸奶产品，质地光滑，质地丰富，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。