Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Reexamination Certificate
2005-04-19
2005-04-19
Wong, Leslie (Department: 1761)
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
C426S034000, C426S422000, C426S491000, C426S519000, C426S520000
Reexamination Certificate
active
06881428
ABSTRACT:
This invention relates to a process for producing a lactose-free milk which does not confer a sweet taste to the milk normally resulting from the hydrolysis of lactose into monosaccharides. The process comprises the step of reducing the lactose content of the milk to about 3% prior to hydrolysis with lactase. When the milk is skimmed milk, the protein content may be increased to about 3.8-4.0% or greater, which further improves the organoleptic properties of the milk. Milk so processed and dairy products derived therefrom are also disclosed and claimed.
REFERENCES:
patent: 4529611 (1985-07-01), Utterwaal
patent: 4853246 (1989-08-01), Stevens
patent: 4956186 (1990-09-01), Streiff et al.
Gonzalez et al, 1994(04):P0108 FSTA, abstracting Alimentaria, 1993, No. 239, 67-71, abstract only.*
S. Poznanski, “Attempts to obtain yogurt with a decreased lactose content”, ACTA Alimentaria Polonica, vol. IX, No. 1.
Rasic et al., Nutrient Yoghurt From Low Lactose Milk Using A Combined Lactase.
Agropur Cooperative
Fish & Richardson P.C.
Wong Leslie
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