Morinaga Milk Industry Co., Ltd.

Taro Nagasawa

Mamoru Tomita

Yoshitaka Tamura

Eiji Takahashi

Teruhiko Mizota

Morio Kuboyama

Tsutomu Kudo

Minoru Saito

Kazuhiro Nagata

Joji Ono

Kazuyoshi Doi

Tomokazu Obayashi

Process for preparing a therapeutic agent

A method of treating wine, comprising introducing crude wine to both the dilution and concentration chambers of an electrodialysis apparatus; operating said apparatus so that the potassium concentration of the wine in the dilution chamber falls to below 500 mg/liter and the potassium content of the wine in the concentration chamber is increased into the range 1000 to 2000 mg/liters; cooling the wine from the concentration chamber to below 10.degree. C and adding tartaric acid crystals to said wine in order to adjust the pH into the range of 2.8 to 3.2 thereby precipitating tartar; separating the tartar from the wine and admixing said wine with wine emerging from the dilution chamber of the electrodialysis apparatus in a ratio such that the potassium content of the resulting mixture is below 500 mg/liter.

Tartar removal by electrodialysis and potassium level control in wine

A casein powder, which has excellent solubility and is capable of forming a casein micelle having similar turbidity and heat stability as the casein micelle of cow's milk, when it is dissolved in water to reconstitute cow's milk, skim milk or other dairy products, can be obtained by dissolving an organic acid salt and/or polyphosphate, in an amount as represented by the formula:

Process for preparing a casein micelle

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Tokyo, Japan

Taro Nagasawa