Fonterra Co-Operative Group Limited

Peter Gilbert Wiles

Palatasa Havea

John Edward Grant

Siew Kim Lee

Skelte Gerald Anema

Michelle Harnett

Michael Jiu Wai Hii

Prabandha Kumar Gajendranath Samal

A method for preparing a modified whey protein concentrate (WPC) or whey protein isolate (WPI) is described. It involves (a) providing an aqueous WPC or WPI solution having a protein concentration of 15-50% (w/v), at a pH of 4.7-8.5; (b) heat treating the solution to more than 50 DEG C, for a time that allows protein denaturation to occur the heat treating comprising heating the solution while under conditions of turbulent flow. At the end of the heat treatment, the heat treated material may be promptly transferred to a drier or to be mixed with other ingredients. The heat-treated WPC or WPI is not subjected to a mechanical shear process prior to the transfer other than where liquid is converted into droplets to facilitate drying. The modified WPC is useful in the manufacture of food and drinks where a high protein content is desired without undesirable changes in texture.

Dairy product and process

The present invention relates to a system for dispensing a customized serving. The system includes an ingredient storage module, an ingredient processing module, a serving dispenser, a user interface, and a formulation database containing an inventory of ingredients stored in the storage modulefrom which potential servings will be formulated. The system also includes a controllerthat is operatively linked to the storage module, the processing module, the dispenser, the interfaceand the database. The controlleris programmed: (a) to receive a serving selection from the user; (b) to determine, using the database, a serving recipe that best approximates the user's serving selection; (c) to present the serving recipe to the user via the interface, and (d) upon a command from the user, to actuate the processing moduleto prepare, and the serving dispenserto dispense, a serving prepared from the serving recipe.

Processed cheese is prepared in a process where the ingredients include at least 0.5% non-denatured whey protein concentrate and at least 0.5% denatured whey protein concentrate. The method can be used to prepared processed cheese with improved melting characteristics.

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Palmerston North, New Zealand

Peter Gilbert Wiles