Morinaga Milk Industry Co., Ltd.

Toshio Tomimura

Mamoru Tomita

Shigeo Okonogi

Seiichi Shimamura

Yoshitaka Tamura

Teruhiko Mizota

Hiroshi Miyakawa

Tsutomu Kudo

Takashi Suzuki

Norio Ishibashi

Kunisuke Kuwahara

Tomokazu Obayashi

Koichi Sugawara

Kaichiro Takahashi

A composition of feedstuff containing at least 0.5 wt. %, in solid content, of residual liquid of incubated culture broth of Bifido-bacteria and/or lactic acid bacteria which residual liquid is obtainable as the waste by-product of mass production of living or viable cell mass of the microorganisms by substantially excluding microbial cell mass from the incubated culture broth thereof.

Composition of feedstuff

A process for producing bovine lactoferrin in high purity form raw milk-materials containing skim milk or whey originated form cow's milk which comprises: adsoption step wherein said raw materials are contacted, at a temperature between 0.degree.-60.degree. C., with weakly acidic cation-exchanger which includes carboxymethyl groups as ion exchanging groups and has haemoglobin adsorption property more than 3.5 g/100 ml; rinsing step wherein said exchanger is washed with water to remove substances other than those adsorbed to said exchanger; and desorption step wherein the substances adsorbed to said exchanger are desorbed therefrom with a solution of one or more of salts to thereby yield highly purified bovine lactoferrin without deterirating raw milk materials. Said desorption step can be carried out in a single stage to produce lactoferrin more than 80% purity to total proteins recovered, and in two stage to attain more than 98% purity.

Process for producing bovine lactoferrin in high purity

This invention relates to instant creaming powder enriched with flavor and/or color which contains at least 0.2% by weight of fine particles prepared by locking a small amount of flavor in a mixture of a saccharide dehydrate and a saccharide, or coloring the mixture, or subjecting the mixture to both of these treatments, to obtain suitable solubility, creaminess and whitening effect equal to those of the conventional instant creaming powder in spite of incorporating thereinto the fine particles for enrichment with flavor, and has a novel appearance in which fine particles having crystalline brilliance are uniformly dispersed in the instant creaming powder.

Instant creaming powder

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Chiba, Japan

Toshio Tomimura