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4379170 Process for manufacture of cheese
PATENT ABSTRACTS
Food, Feed and Beverage Products
145
the process and the B O D a n d C O D l o a d i n g for the process effluent are decreased.
4380552
4379844
M E T H O D OF DEACIDIFYING WINE A N D COMPOSITION T H E R E F O R
BIOCONVERSION OF INDUSTRIAL CELLULOSIC P U L P MATERIALS TO PROTEIN ENRICHED P R O D U C T
Stina M. Gestrelius, Jorgen H. Kjaer, Lund, Sweden, assigned to Novo lndustri A/S Deacidifying wine by passage through an alginate gel containing living cells of Leuconostoc denos therein. To ensure maximum viability, the alginate gel is stored in a resting medium, preferably sterile grape juice containing 5-12% ethanol. Before deacidifying wine the immobilized cells are conditioned to a wine milieu. 4379845
Murray M. Young, Waterloo, Canada, assigned to University of Waterloo An industrial cellulosic pulp material, such as wood pulp and paper stock, pulp sludges resulting from the manufacture of paper, coffee and sugar and starch-rich cellulosic materials, such as, bananas and root crops, is converted into a protein-enriched product having significant amounts of microbial biomass in the form of the fungus, Chaetomium cellulolyticum. 4379170
YEAST PROCESS A N D P R O D U C T Michael S. Ripka, assigned to Nabisco Brands Inc Disclosed is an improved process for preparing yeast from molasses. In its preferred aspects, final molasses is adjusted to a density of from about 20 degrees to about 40 degrees brix, desludged, passed through an ultrafiltration device effective to reject molecules having molecular weights greater than about 30,000 daltons to produce a first permeate, and passed through at least one additional filtration device having an average pore diameter within the range of from about 0.2 to about 0.5 microns to produce a yeast culture medium. The filtration steps are effective in combination to reduce the microorganism count to a level effective to produce yeast suitable for food use; preferably, less than I organism per gram of medium. Bakers' yeast is propagated in the medium in increased yield of yeast per unit weight of molasses solids. Additionally, the activity, color and odor of the yeast are improved, while the energy requirements for
PROCESS FOR M A N U F A C T U R E OF CHEESE David Hettinga, Robert Wargel, Richard assigned to Kraft lnc
Tripp,
A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.
Food, Feed and Beverage Products
145
the process and the B O D a n d C O D l o a d i n g for the process effluent are decreased.
4380552
4379844
M E T H O D OF DEACIDIFYING WINE A N D COMPOSITION T H E R E F O R
BIOCONVERSION OF INDUSTRIAL CELLULOSIC P U L P MATERIALS TO PROTEIN ENRICHED P R O D U C T
Stina M. Gestrelius, Jorgen H. Kjaer, Lund, Sweden, assigned to Novo lndustri A/S Deacidifying wine by passage through an alginate gel containing living cells of Leuconostoc denos therein. To ensure maximum viability, the alginate gel is stored in a resting medium, preferably sterile grape juice containing 5-12% ethanol. Before deacidifying wine the immobilized cells are conditioned to a wine milieu. 4379845
Murray M. Young, Waterloo, Canada, assigned to University of Waterloo An industrial cellulosic pulp material, such as wood pulp and paper stock, pulp sludges resulting from the manufacture of paper, coffee and sugar and starch-rich cellulosic materials, such as, bananas and root crops, is converted into a protein-enriched product having significant amounts of microbial biomass in the form of the fungus, Chaetomium cellulolyticum. 4379170
YEAST PROCESS A N D P R O D U C T Michael S. Ripka, assigned to Nabisco Brands Inc Disclosed is an improved process for preparing yeast from molasses. In its preferred aspects, final molasses is adjusted to a density of from about 20 degrees to about 40 degrees brix, desludged, passed through an ultrafiltration device effective to reject molecules having molecular weights greater than about 30,000 daltons to produce a first permeate, and passed through at least one additional filtration device having an average pore diameter within the range of from about 0.2 to about 0.5 microns to produce a yeast culture medium. The filtration steps are effective in combination to reduce the microorganism count to a level effective to produce yeast suitable for food use; preferably, less than I organism per gram of medium. Bakers' yeast is propagated in the medium in increased yield of yeast per unit weight of molasses solids. Additionally, the activity, color and odor of the yeast are improved, while the energy requirements for
PROCESS FOR M A N U F A C T U R E OF CHEESE David Hettinga, Robert Wargel, Richard assigned to Kraft lnc
Tripp,
A process is provided for the manufacture of cheese and cheese like products from an edible protein-fat-salts composition which is substantially free of fermentable sugars and in which the protein and salts are capable of forming a stable matrix for the fat. Milk protein is treated with a protease to hydrolyze the protein and to develop cheese flavor components and precursors therefor. The hydrolyzed milk protein is mixed with the protein fat-salts composition and the product is made into curd which is cured in an unusually short period of time to provide cheese or cheese-like products. Butter fat may also be treated with a lipase to hydrolyze the butter fat and to develop cheese flavor components and precursors therefor. The hydrolyzed butter fat is also mixed with the protein-fat-salts composition prior to making curd.