Abstract:
The present invention provides a basic protein and a basic peptide composition which can be administered orally and has the ability to stimulate osteoblast proliferation, strengthen bone and inhibit bone resorption. Said basic protein has the following properties: (1) a molecular weight distribution of is 2,000-24,000; (2) an isoelectric point distribution of is 7.5-11; and (3) it is comprised of more than 10% of basic amino acids. Said composition can be obtained by the following steps: After milk, or raw material derived from milk, is loaded onto a cation exchange resin column, a fraction is obtained by eluting with an eluent of 0.1-1.0M salt concentration, precipitate removed by (i) heating to over 75.degree. C., (ii) by adding alcohol so that the final concentration thereof is 10-50% or (iii) by adding salts so that the final concentration thereof will be more than 0.2M; and the supernatant thereof containing the basic protein fraction recovered.
Abstract:
A method of forming a concentrate, the concentrate having a predetermined concentration of a component in the concentrate. The method comprising the steps of: filtering a fluid thereby separating the fluid into a permeation and the concentrate; determining the concentration of the component in the concentrate; and if concentration of the component is greater than a predetermined concentration, decreasing the concentration of the component to the predetermined concentration. Dilution is achieved by feeding permeate into the concentrate or by controlling a pressure differential within a filter.
Abstract:
A system for recovery of dairy product from a milk storage tank includes a recovery tank disposed to receive raw milk product from the storage tank, a fluid treatment section disposed to apply treated fluid to the storage tank to loosen residual milk solids from the storage tank and to provide a diluted milk fluid when the storage tank is emptied, and a filtering system disposed to receive the diluted milk fluid from the storage tank, filter the diluted milk fluid, and pass a treated fluid to the recovery tank.
Abstract:
Methods are disclosed for the manufacturing of concentrated and commercially-sterile forms of ice cream mix that can be stored at room temperature for several months without microbiological, physical, or chemical changes. Reverse osmosis concentration of fat-adjusted milk creates the milk concentrate with the appropriate and desired fat and nonfat milk solids levels. Food substances/additives that are desired in the final ice cream product are added at appropriate level(s) to the concentrated milk to produce an ice cream mix. The ice cream mix is ultra-high temperature processed and aseptically-packaged to create a commercially-sterilize ice cream mix that can be stored at room temperature until use in the manufacture of ice cream products.
Abstract:
A bed plate for a fluidized bed defines a plurality of substantially uniformly distributed openings therein for allowing fluidizing gas to flow upwardly through the plate. The openings are divided into pairs and directed and shaped so that the gas flows through the openings of each pair are directed in converging relationship, thereby to create a resultant flow component which is directed towards a discharging position of the fluidized bed. The desired resultant flow component may be obtained by properly selecting the direction and shape of the openings in each pair of openings. The gas flows through the openings in each pair may, for example, define an angle of 60.degree. to 120.degree. therebetween.
Abstract:
The present invention provides a method of pretreating a porous medium for use in filtering a protein-containing fluid, such as milk, beer, wine, or the like, which method comprises contacting a porous medium with an aqueous citrate solution prior to passing the protein-containing fluid through the porous medium.
Abstract:
A method for heat treating a continuous flow of milk. Within a short period of time after milking the animal the still-warm milk is preheated in a regenerative heat exchanger. The preheated milk is then heated to, preferably, a pasteurization temperature. The heated milk is maintained at the pasteurization temperature for a required pasteurization time and is then passed through the regenerative heat exchanger to preheat the newly collected milk. The pasteurized milk, its temperature lowered by passage through the regenerative heat exchanger, is the preferably cooled before passing into a cooled storage tank.
Abstract:
A process for concentrating a cold liquid dairy product and for preheating a circulating fluid, which comprises the steps of submitting the liquid dairy product to a multi-stage evaporation by supplying a first evaporation stage with heating vapor as a source of heat for evaporation of the liquid dairy product in the first evaporation stage to convert the heating vapor to condensate and produce evaporation vapor from the liquid dairy product; supplying the second evaporation stage with evaporation vapor produced in the first evaporation stage so that the first evaporation stage supplies a source of heat for evaporation of the liquid dairy product in the second evaporation stage to convert the evaporation vapor supply in the second evaporation stage to condensate and produce evaporation vapor from the liquid dairy product; repeating the steps of submitting and supplying up to and including the last evaporation stage; preheating the circulating fluid by a one-step heat exchange with the evaporation vapor, the condensates or the mixture thereof, withdrawn from at least one evaporation stage; and preheating the cold liquid dairy product to be concentrated by heat exchange with at least a portion of the condensates resulting from the vapor, the condensates or the mixture thereof after their heat exchange with the circulating fluid.
Abstract:
A POWDERED FOODSTUFF IS PREPARED BY INITIALLY MIXING A MILK MEMBRANE SUBSTANCE CONCENTRATE WITH A MILK PRODUCT, AND A FAT. THE MIXTURE IS EMULSIFIED AND THEREAFTER HOMOGENIZED. THE WATER CONTENT OF THE HOMOGENIZED EMULSION IS THEN REDUCED AND THE EMULSION DRIED TO OBTAIN THE POWDER. THE MILK PRODUCT INGREDIENT IS SELECTED FROM THE GROUP CONSISTING OF BUTERMILK, SKIM MILK, WHOLE MILK AND MIXTURES THEREOF WHILE THE FAT IS SELECTED FROM A GROUP CONSISTING OF CREAM, MILK FAT, VEGETABLE FAT, BUTTER, ANIMAL FAT AND MIXTURES THEREOF. THE DRYING CAN BE CARRIED OUT BY FREEZE DRYING OR SPRAY DRYING.
Abstract:
A FOOD CONCENTRATE IS PREPARED IN THE CONTAINER BY DIALYSIS OF A LIQUID FOOD PRODUCT PORTION SEALED IN A FILM BAG OR OTHER CONTAINER HAVING A SEMI-PERMEABLE MEMBRANE WALL, AGAINST A SUITABLE AQUEOUS SAL DIALYZING SOLUTION.