3392 ⎘
Other dairy technology Removing unwanted substances other than lactose or milk proteins from milk
Sub-classes:OAT PROTEIN SPONGE FILTER FOR FEEDING BOTTLES AND METHOD OF PREPARATION THEREOF
#2Systems and Method for Removing the Yellow Color of Riboflavin from Lactose Solutions
#3METHOD FOR PRODUCING A MILK PRODUCT AND A MILK PRODUCT
#4WHEY-DERIVED POLAR LIPIDS-CONCENTRATED FRACTION COMPOSITION AND USE THEREOF
#5CONCENTRATION METHOD AND EQUIPMENT
#6Processes for the manufacture of perchlorate depleted milk
#7Methods for treating microbial infections using caudovirales bacteriophages
#8Methods for extracting milk protein from expired or spoiled milk
#9LOW-BACTERIA MILK POWDERS WITH A HIGH WHEY PROTEIN NITROGEN INDEX (IV)
#10Deodorized goat/sheep milk, method for producing the same and goat/sheep milk products
#11Process equipment for sterilizing non transparent fluids and a method for this
#12Method for the inactivation and inactivation testing of xeno antigens in foods of animal origin, particularly for milk and derivatives, and in foods of plant origin, particularly for milk substitutes based on soy and/or rice
#13Quark matrix with improved taste characteristics (I)
#14Low-mineral quark matrix
#15Quark matrix with improved taste characteristics (II)
#16Low-bacteria milk powders with a high whey protein nitrogen index (IV)
#17PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK
#18Lactase solution and dairy product using same
#19Products of manufacture comprising bacteriophages
#20LOW FAT, CLEAR, BLAND FLAVORED WHEY PRODUCTS
#21Beta-cyclodextrin immobilized on glass and cholesterol removal using the same
#22METHOD AND DEVICE FOR PRODUCING COMMERCIAL MILK AND MILK HAVING REDUCED BIOLOGICAL ACTIVITY OF EXOSOMAL RIBONUCLEIC ACIDS
#23PROCESS FOR PREPARING HYPOALLERGENIC AND REDUCED FAT FOODS
#24Fermented Milk With Low Lactose Content And A Method For Manufacturing The Same
#25REMOVING GAS ADDITIVES FROM RAW MILK
#26REMOVING GAS ADDITIVES FROM RAW MILK
#27METHOD OF TREATING LIQUID FOOD
#28Delicious Fermented Milk with Low Fat Content and Process for Producing the Same
#29Process for preparing hypoallergenic and reduced fat foods
#30PROCESS FOR PRODUCTION OF FERMENTED MILK, AND FERMENTED MILK
#31Methods of removing lipid from a protein and lipid-containing material
#32High-Snf and/or Low-Fat Fermented Milk Excellent in Savor and Process for Production Thereof
#33Method for reducing cancer stimulating compounds in cow's milk
#34Method for Conditioning Liquid, Neutral Products, and the Products Obtained and Obtainable Therewith
#35Method For Conditioning Milk, and the Products Obtained and Obtainable Therewith
#36Process for the preparation of an edible emulsion
#37Process for preparing hypoallergenic and reduced fat foods
#38Extraction of compounds from dairy products
#39Method for reducing cancer stimulating compounds in cow's milk
#40Method of concentrating and removing harmful substance using double-stranded dna and adsorbent and apparatus therefor
#41Lactose-free milk and process for making same