Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Reexamination Certificate
2004-07-21
2010-12-21
Wong, Leslie (Department: 1781)
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
C426S580000, C426S034000, C426S036000, C426S042000
Reexamination Certificate
active
07854952
ABSTRACT:
Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade milk clotting enzyme under conditions where kappa-casein is converted to para-kappa casein while remaining in solution, terminating the conversion by removal or inactivation of the enzyme and concentrating said solution. The resultant milk protein concentrate ingredient is used in the production of cheese.
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Udabage et al., “Effects of Mineral Salts and Calicum Chelating Agents o the Gelation of Renneted Skim Milk”, Journal of Dairy Science, 2001, pp. 1569-1575, vol. 84, No. 7, Australia.
Supplementary European Report dated Jun. 15, 2007, corresponding to European Patent Application No. 04748849, 2 pages.
Carr Alistair James
Coker Christina June
Elston Peter Dudley
Ferreira Lilian de Barros
Kells Brian Ashley
Fonterra Co-Operative Group Limited
Knobbe Martens Olson & Bear LLP
Wong Leslie
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