Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1977-11-25
1980-07-08
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 60, 435255, 435256, 435940, A23J 118, A23L 128, C12C 1118
Patent
active
042117984
ABSTRACT:
The present invention concerns methods for producing food products consisting of highly nutritional proteins and yeast which are substantially devoid of objectionable carbohydrates. The process pertains to the addition of proteinaceous materials at appropriate stages of a yeast fermentation so as to enable the yeast to utilize the carbohydrate constituents of the protein material while recovering the protein with the yeast cells. These protein enriched yeast products are low in ash content with essentially no residual carbohydrates and are useful for fortifying foods and feeds.
REFERENCES:
patent: 2363730 (1944-11-01), Hall
patent: 2809113 (1957-10-01), Stimpson et al.
patent: 3818109 (1974-06-01), Bechtle
patent: 3974030 (1976-08-01), Kobayashi et al.
Webb, et al., By Products from Milk, 2nd ed., The Ari Publ. Co., Inc., Westport, Conn., 1970 (pp. 47-56).
Wasserman et al., Whey Utilization V. Growth of Saccharomyces fragilis in Whey in a Pilot Plant., J. Da. Sci., vol. 44, 1961 (pp. 387-392).
CRS Co.
Haugen Orrin M.
Naff David M.
Nikolai Thomas J.
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