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4415594 Manufacture of cheese
PATENT ABSTRACTS
4382076 HEPATITIS A ANTIBODY ASSAY William M Hurni, William Miller, William J McAleer assigned to Merck & Co Inc
367
Food, Feed, and Beverage Products 4415594 MANUFACTURE
A diagnostic reagent for hepatitis A antibody is prepared by adhering hepatitis A antibody to a surface by non-specific adsorption followed by specific coupling of hepatitis A antigen to the antibody. This reagent is useful in an in vitro assay for hepatitis A antibody.
4382027 PURIFICATION OF HUMAN IMMUNE INTERFERON Irwin Braude assigned to Meloy Laboratories [nc
Disclosed is a process for the purification of crude immune interferon to a near homogeneous preparation which comprises: (a) adsorbing the crude interferon onto a column containing Controlled Pore Glass bgads and eluting with ammonium sulfate, (b) adsorbing the interferon containing eluant onto a column containing either Concanavalin A-Sepharose, lentil lectinScpharose or pea iectin-agarose and eluting with a buffer containing a sugar, (c) adsorbing the interferon containing eluant onto a column containing Heparin-Sepharose or Procian Redagarose and eluting with a high salt content buffer, and (d) treating the interferon containing eluant in a gel-ffitration colunm equilibrated in high salt to obtain a solution of immune interferon that is nearly homogeneous.
OF CHEESE
Jozeph Czulak, Leslie A Hammond, South Yarra, Australia assigned to Australian Diary Corporation In a traditional process of making Cheddar and similar varieties of cheeses comprising adding a starter to milk, cutting the curd, stirring the curd and whey, effecting a first cooking of the curd and whey, draining off some of the whey and effecting a second cooking, draining off the residual whey, cutting into pieces, salting, stirring and forming into blocks; an improvement is disclosed wherein the time for which the curdwhey mixture is maintained at a constant temperature following the first cooking is extended from 10 to 25 minutes and the time for which the curd-whey mixture is maintained at a constant temperature following the second cooking is extended from 10-20 minutes to 25 minutes. The process enables one to obtain the optimal level of lactose, lactic acid, calcium, phosphorus and pH of the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.
4414329 BIOCHEMICAL CONVERSIONS BY YEAST FERMENTATION AT HIGH CELL DENSITIES Eugene H Wegner assigned to Phillips Petroleum Company A method of high cellular density yeast fermentation at high mineral salts feed to and maintained in the ferment. Single cell protein (SCP) is produced in an aerobic fermentation process at high yields under high cell density conditions employing media of high mineral salts concentration. Novel Pichia pastoris and Hansenula polyraorpha yeasts are disclosed.
4382076 HEPATITIS A ANTIBODY ASSAY William M Hurni, William Miller, William J McAleer assigned to Merck & Co Inc
367
Food, Feed, and Beverage Products 4415594 MANUFACTURE
A diagnostic reagent for hepatitis A antibody is prepared by adhering hepatitis A antibody to a surface by non-specific adsorption followed by specific coupling of hepatitis A antigen to the antibody. This reagent is useful in an in vitro assay for hepatitis A antibody.
4382027 PURIFICATION OF HUMAN IMMUNE INTERFERON Irwin Braude assigned to Meloy Laboratories [nc
Disclosed is a process for the purification of crude immune interferon to a near homogeneous preparation which comprises: (a) adsorbing the crude interferon onto a column containing Controlled Pore Glass bgads and eluting with ammonium sulfate, (b) adsorbing the interferon containing eluant onto a column containing either Concanavalin A-Sepharose, lentil lectinScpharose or pea iectin-agarose and eluting with a buffer containing a sugar, (c) adsorbing the interferon containing eluant onto a column containing Heparin-Sepharose or Procian Redagarose and eluting with a high salt content buffer, and (d) treating the interferon containing eluant in a gel-ffitration colunm equilibrated in high salt to obtain a solution of immune interferon that is nearly homogeneous.
OF CHEESE
Jozeph Czulak, Leslie A Hammond, South Yarra, Australia assigned to Australian Diary Corporation In a traditional process of making Cheddar and similar varieties of cheeses comprising adding a starter to milk, cutting the curd, stirring the curd and whey, effecting a first cooking of the curd and whey, draining off some of the whey and effecting a second cooking, draining off the residual whey, cutting into pieces, salting, stirring and forming into blocks; an improvement is disclosed wherein the time for which the curdwhey mixture is maintained at a constant temperature following the first cooking is extended from 10 to 25 minutes and the time for which the curd-whey mixture is maintained at a constant temperature following the second cooking is extended from 10-20 minutes to 25 minutes. The process enables one to obtain the optimal level of lactose, lactic acid, calcium, phosphorus and pH of the curd at the critical point (separation) and the desired pH and buffering capacity in the finished cheese.
4414329 BIOCHEMICAL CONVERSIONS BY YEAST FERMENTATION AT HIGH CELL DENSITIES Eugene H Wegner assigned to Phillips Petroleum Company A method of high cellular density yeast fermentation at high mineral salts feed to and maintained in the ferment. Single cell protein (SCP) is produced in an aerobic fermentation process at high yields under high cell density conditions employing media of high mineral salts concentration. Novel Pichia pastoris and Hansenula polyraorpha yeasts are disclosed.