Stichting Nederlands Instituut Voor Zuivelonderzoek (nizo)

Stichting Bedrijven Van Het Nederlands Instituut Voor Zuivelonderzoek

Dmv Usa, Inc.

Rudolf De Boer

Henricus A Ottenhof

Roland K Kramer

Paulus F Nooy

Frank Lippe

Ronald W McKernan

Johannes E Schaap

A modified cultured yeast product for human and animal consumption is produced by combining yeast cream and yeast centrate to produce a cream/centrate mixture, autolyzing the mixture, inactivating by heating the mixture and optionally drying. After autolysis, hydrolysis may be carried out by the use of acids, alkalis or enzymes. The yeast cream and yeast centrate are preferably produced by culturing Kluveromyces marxianus or Candida intermedia in a whey permeate and separating yeast cream and yeast centrate from the cultured whey permeate. The cream and centrate are combined such that the ratio of total solids of cream to total solids of centrate is between about 0.3 and 1.6 and preferably about 1:1.

Production of a cultured yeast product from whey permeate, yeast cream

Continuous method for dissolving milk proteins containing water insoluble casein by passing said milk proteins together with one or more solubilizers and with water in a continuous stream through a closed reaction chamber by means of a positive displacement pump and converting the mixture within said reaction chamber under the influence of shearing forces into a solution having a dry solids content within the range of from 20 to 70% by weight. The solution can be removed from the reaction chamber as liquid jets which are dried while forming endless threads or films which can be cut or milled. Water soluble milk protein product having a particle density amounting to at least 90% of the specific density. Apparatus for performing said method containing a positive displacement pump and a closed reaction chamber connected to said pump by way of the discharge conduit of said pump, in which reaction chamber preferably a rotary means, such as a colloid mill or a serrated impeller, is provided.

Continuous method for dissolving milk proteins containing casein and an

Semi-hard cheese such as Gouda and Edam is produced by subjecting skimmilk to a first stage ultrafiltration, a second stage diafiltration and a third stage ultrafiltration, adding fat to the resultant concentrate, mixing and cooling the resultant fat-containing concentrate in a first scraped heat exchanger, adding additives for making cheese such as rennet and starter, passing the resultant mixture to a second scraped heat exchanger and placing the mixture in molds to form cheese.

Manufacture of semi-hard cheese by ultrafiltration

Growing community of inventors

Wageningen, Netherlands

Rudolf De Boer