Source: http://www.google.com/patents/US7611742
Timestamp: 2018-01-21 13:36:42
Document Index: 151866332

Matched Legal Cases: ['Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'Application No. 60', 'art, 48', 'Application No. 10']

Patent US7611742 - Reduced fat and carbohydrate milk product and process for manufacturing such ... - Google Patents
A reduced carbohydrate, milk product includes ultra filtered (UF) raw skim milk, water, a fat source, and a protein source. A process for manufacturing such a milk product includes the steps of providing UF skim milk, adding water and a fat source to the UF skim milk to obtain a first combination of...http://www.google.com/patents/US7611742?utm_source=gb-gplus-sharePatent US7611742 - Reduced fat and carbohydrate milk product and process for manufacturing such milk product
Publication number US7611742 B2
Application number US 10/753,766
Also published as US20040208973, WO2004075667A2, WO2004075667A3
Publication number 10753766, 753766, US 7611742 B2, US 7611742B2, US-B2-7611742, US7611742 B2, US7611742B2
Inventors Frederic R. Calvert, Jr.
Original Assignee HP Hood, LLC
Patent Citations (73), Non-Patent Citations (35), Referenced by (1), Classifications (17), Legal Events (7)
US 7611742 B2
1. A process for manufacturing a milk product, comprising the steps of:
providing ultra filtered skim milk;
adding water and a fat source to said ultra filtered raw skim milk to obtain a first combination of ultra filtered skim milk, water and a fat source; and
adding a source of protein to said first combination to form a second combination,
wherein said first combination comprises a composition of non-fat milk solids of about 5.65% by weight, total solids in a range of about 8.9% to about 10.5% by weight, and butterfat in an amount less than about 3.3% by weight, and further wherein said steps result in a milk product comprising a drinkable beverage having organoleptic qualities similar to those of reduced or low fat milk.
determining a first content of non-fat milk solids by weight, a second content of total solids by weight, and a third content of butter fat by weight of said ultra filtered skim milk; and
determining a first amount of water and a second amount of a fat source to add to said ultra filtered skim milk to obtain said desired composition of said first combination.
This application claims priority from U.S. Provisional Application No. 60/467,173, entitled “REDUCED CARBOHYDRATE, MILK PRODUCT AND PROCESS FOR MANUFACTURING SUCH MILK PRODUCTS,” filed May 2, 2003; U.S. Provisional Application No. 60/467,174, entitled “REDUCED FAT AND CARBOHYDRATE, MILK PRODUCT AND PROCESS FOR MANUFACTURING SUCH MILK PRODUCTS,” filed May 2, 2003; U.S. Provisional Application No. 60/448,582, entitled “REDUCED FAT AND CARBOHYDRATE, MILK PRODUCT AND PROCESS FOR MANUFACTURING SUCH MILK PRODUCTS,” filed Feb. 21, 2003; U.S. Provisional Application No. 60/448,583, entitled “REDUCED CARBOHYDRATE, YOGURT PRODUCT AND PROCESS FOR MANUFACTURING SUCH YOGURT PRODUCTS,” filed Feb. 21, 2003; U.S. Provisional Application No. 60/448,581, entitled “REDUCED FAT AND CARBOHYDRATE, YOGURT PRODUCT AND PROCESS FOR MANUFACTURING SUCH YOGURT PRODUCTS,” filed Feb. 21, 2003, all of which are hereby incorporated herein by reference, and the present application further claims priority from U.S. Provisional Application No. 60/516,751, entitled “REDUCED FAT AND CARBOHYDRATE, MILK PRODUCT AND PROCESS FOR MANUFACTURING SUCH MILK PRODUCTS,” filed Nov. 4, 2003; U.S. Provisional Application No. 60/516,750, entitled “REDUCED FAT AND CARBOHYDRATE, CULTURED DAIRY PRODUCTS AND PROCESSES FOR MANUFACTURING SUCH CULTURED DAIRY PRODUCTS,” filed Nov. 4, 2003; U.S. Provisional Application No. 60/516,749, entitled “REDUCED CARBOHYDRATE, MILK PRODUCT AND PROCESS FOR MANUFACTURING SUCH MILK PRODUCTS,” filed Nov. 4, 2003; U.S. Provisional Application No. 60/516,732, entitled “REDUCED CARBOHYDRATE, CULTURED DAIRY PRODUCTS AND PROCESSES FOR MANUFACTURING SUCH CULTURED DAIRY PRODUCTS,” filed Nov. 4, 2003; U.S. Provisional Application No. 60/482,718, entitled “REDUCED FAT AND CARBOHYDRATE, CULTURED DAIRY PRODUCTS AND PROCESSES FOR MANUFACTURING SUCH CULTURED DAIRY PRODUCTS,” filed Jun. 27, 2003; and U.S. Provisional Application No. 60/448,584, entitled “REDUCED CARBOHYDRATE, MILK PRODUCT AND PROCESS FOR MANUFACTURING SUCH MILK PRODUCTS,” filed Feb. 21, 2003.
This application is related to concurrently filed, co-pending and commonly assigned U.S. patent application Ser. No. 10/753,763, entitled “REDUCED CARBOHYDRATE MILK PRODUCT AND PROCESS FOR MANUFACTURING SUCH MILK PRODUCT;” U.S. patent application Ser. No. 10/753,769, entitled “REDUCED CARBOHYDRATE CULTURED DAIRY PRODUCT AND PROCESS FOR MANUFACTURING SUCH CULTURED DAIRY PRODUCT;” and U.S. patent application Ser. No. 10/753,767, entitled “REDUCED FAT AND CARBOHYDRATE CULTURED DAIRY PRODUCT AND PROCESS FOR MANUFACTURING SUCH CULTURED DAIRY PRODUCT,” the disclosures of which are hereby incorporated herein by reference.
Milk and foods containing or consumed with milk, such as breakfast cereals, are important sources of fat, carbohydrates, and proteins in many diets. Milk and foods associated with milk, e.g., cheese, also are important sources of essential nutrients, including vitamins, such as Vitamin D, and minerals, such as calcium. Whole milk contains about 12 gms of carbohydrates per 236.6 cm3 (8 fluid ounces) serving, about 8 gms of protein per 236.6 cm3 serving, and about 8 gms of fat per 236.6 cm3 serving. Whole milk also provides about 240 mg of calcium or 30% of the U.S. Recommended Daily Allowance (RDA) of calcium, about 300 IU of Vitamin A or 6% of the U.S. Recommended Daily Allowance (RDA) of Vitamin A, and 100IU of Vitamin D or 25% of the U.S. Recommended Daily Allowance (RDA) of Vitamin D per 236.6 cm3 serving. Thus, while milk and foods associated with milk may provide one and a half times as many carbohydrates per serving, as fat or protein, such high carbohydrate content may make milk and foods associated with milk inappropriate in a reduced or low carbohydrate diet.
A need has arisen for a milk product that has reduced or low fat and carbohydrate content. It is an advantage of such milk products that they possess a reduced or low lactose content, e.g., less lactose than in similar quantities of milk or food associated with milk of otherwise similar nutritional value. It is a feature of such milk products that their carbohydrate content is in a range of about 0.0152 gms/cm3 to about 0.0254 gms/cm3. It is yet a further feature of such milk products that their lactose content is in a range of about 0.0152 gms/cm3 to about 0.0254 gms/cm3. It is still another feature of such milk products that their fat content is less than about 0.0338 gms/cm3.
In an embodiment of the invention, a reduced fat and carbohydrate, milk product is manufactured from ultra filtered (UF) raw skim milk. This milk product comprises carbohydrates in a range of about 0.0152 gms/cm3 to about 0.0254 gms/cm3; protein in a range of about 0.0338 gms/cm3 to about 0.0676 gms/cm3; and fat in an amount less than about 0.0338 gms/cm3. The milk product further may comprise about 300 IU of Vitamin A and about 100 IU of Vitamin D.
In another embodiment of the invention, a reduced fat and carbohydrate, milk product is manufactured from UF skim milk. This milk product comprises a source of flavoring, such as chocolate flavoring, vanilla flavoring, strawberry flavoring, and the like; carbohydrates in a range of about 0.0211 gms/cm3 to about 0.0338 gms/cm3; protein in a range of about 0.0338 gms/cm3 to about 0.0676 gms/cm3; and fat in an amount less than about 0.0338 gms/cm3.
In still another embodiment of the invention, a reduced fat and carbohydrate, milk comprises UF skim milk, water, a fat source, and a protein source. This milk product may further comprise carbohydrates in a range of about 0.0152 gms/cm3 to about 0.0254 gms/cm3; protein in a range of about 0.0338 gms/cm3 to about 0.0676 gms/cm3; and fat in an amount less than about 0.0338 gms/cm3.
In yet another embodiment of the invention, a reduced carbohydrate, milk product comprises UF skim milk; water, a fat source, and a protein source. The milk product also comprises lactose in a range of about 0.0152 gms/cm3 to about 0.0254 gms/cm3; butterfat in an amount less than about 3.3% (and preferably, in a range of about 1.8% to about 2%) by weight; and non-fat milk solids in a range of about 4.5% to about 6.4%.
In a preferred embodiment, a reduced fat and carbohydrate, milk product, which is manufactured from UF skim milk, may comprise carbohydrates in a range of about 0.0152 gms/cm3 to about 0.0254 gms/cm3; protein in a range of about 0.0338 gms/cm3 to about 0.0676 gms/cm3; and fat in an amount less than about 0.0338 gms/cm3. Preferably, the fat amount is less than or equal to about 0.0199 gms/cm3, in another preferred embodiment, the fat amount is about 0.0190 gms/cm3, and in still another preferred embodiment, the fat amount is less than or equal to abut 0.0021 gms/cm3. Suitable UF skim milk is available from Select Milk Products, Inc. of Artesia, N. Mex., USA.
Ultrafiltration of milk employs a membrane separation process. A pressure gradient drives milk through the membrane and the membrane fractionates components of the milk as a function of the component's solvated size and structure. In UF processes, the membrane size is relatively larger allowing larger and more components to pass through the pores with the water. This combined separation and fractionation process uses a 10,000 molecular weight (MW) cutoff, about 276 kPa, and temperatures in a range of about 50° C. to about 60° C. with polysulfone membranes. In UF skim milk, lactose and minerals pass through the membrane in a 50% separation ration. For example, the retentate, i.e., the portion of the milk which does not permeate the filter, may include 100% of the butterfat, 100% of the milk protein, 50% of the lactose, and 50% of the free minerals (including calcium). See wvw.dairyconsultant.co.uk/pages/Filtration.htm.
The UF skim milk included in the milk products and used in the processes described herein may comprise lactose in a range of about 4% to about 5.5% by weight, butter fat in a range of about 0.4% to about 1.5% by weight, protein in a range of about 9% to about 11.5% by weight, and total solids in a range of about 16% to about 19% by weight. Suitable UF skim milk has a density in a range of about 1.0545 gms/cm3 to about 1.0665 gms/cm3.
In this milk product, a source of the carbohydrates is lactose. Moreover, substantially all of the carbohydrate composition of the milk product may be lactose. Specifically, the lactose may be in a range of about 0.0152 gms/cm3 to about 0.0169 gms/cm3, and more specifically, the lactose may be about 0.0169 gms/cm3. Further, the protein may be in a range of about 0.0338 gms/cm3 to about 0.0507 gms/cm3, and the fat may be less than about 0.0338 gms/cm3.
Whole milk provides about 30% of the U.S. Recommended Daily Allowance of calcium (i.e., 800 mgs) for adult men and women. The milk product of the present invention may provide calcium in an amount greater than or equal to about 1.0144 mgs/cm3.
Because the lactose content of the UF skim milk, and consequently, the lactose content of the milk product, is reduced or low in comparison to that of skim milk, it may be desirable to add a sweetener to the milk product to improve its organoleptic properties. In particular, in a preferred embodiment, the milk product has organoleptic properties similar to or substantially the same as those of whole milk. It is further preferred that the sweetener add no or no significant additional carbohydrate content to the milk product; that the sweetener is heat stable and able to withstand pasteurization temperatures or cooking temperatures, or both, without significant degradation or breakdown; and that the sweetener possess a clean flavor and not exhibit significant bitter or other aftertastes. Sucralose, which is available as Splenda® sweetener from McNeil-PPC, Inc. of Milltown, N.J. USA, is a suitable sweetener. Sucralose is preferred because of its clean flavor and its heat stable characteristic. Acesulfame-potassium also may be a suitable sweetener when used in combination with another sweetener which masks the somewhat bitter aftertaste of the acesulfame-potassium.
The milk product may be pasteurized by one of at least three (3) known pasteurization processes. In an LTLT pasteurization process, the milk product may be heated to a temperature of at least about 62.7° C. and to maintain that temperature for not less than thirty (30) minutes. An LTLT pasteurization system may comprise a vat, e.g., an open vat, in which a quantity of milk product is heated to about 62.7° C. and held at that temperature for at least about thirty (30) minutes. The milk product then is rapidly chilled to less than about 5° C., and preferably, to less than about 4.44° C. Alternatively, the milk product may be placed in sealed containers, LTLT pasteurized in shallow vats, and then cooled by a cool, flowing-water bath. In an example of an HTST pasteurization process, the milk product is heated to a temperature of not less than about 72° C. and maintained at that temperature for not less than between about fifteen (15) and sixteen (16) seconds. The milk product then is rapidly chilled to less than about 5° C., and preferably, to less than about 4.44° C. An HTST pasteurization system may comprise a plate-frame heat exchanger, a holding tube, a flow diversion valve for removing milk product from the system, and time-temperature recording means. Such systems are designed to perform continuous pasteurization operations. A milk product passing through an HTST pasteurization is preheated in a heat recovery portion of the system. The “hold tube” is the tubing in the system that transports the milk product after the point at which the milk product is preheated to about 72° C. The tubing is sized, such that passage of the milk product through the system takes between about 15 and about 20 seconds. When the milk product reaches the end of the hold tube, if the temperature is at about 72° C. (or hotter), the milk product is deemed pasteurized. The temperature of the milk product then is lowered in a heat recovery portion of the system. The milk product then may be cooled and transferred to storage. HTST systems also may comprise such additional equipment as a vacuum chamber to remove volatile off flavors from the pasteurized milk product, and a homogenizer.
In an example of a UHT pasteurization process, the milk product is heated to about 141° C. for a period of about one (1) to two (2) seconds, and preferably, to within a range of about 141° C. for about 142° C. for a period of about two (2) to three (3) seconds. Once again, the milk product then is rapidly chilled to less than about 5° C., and preferably, to less than about 4.44° C. If the milk product is pasteurized by a UHT pasteurization process, preservatives need not be added to the milk product.
In another preferred embodiment, a reduced fat and carbohydrate, milk product, which is manufactured from UF skim milk, comprises a source of flavoring; carbohydrates in a range of about 0.0211 gms/cm3 to about 0.0338 gms/cm3; protein in a range of about 0.0338 gms/cm3 to about 0.0676 gms/cm3; and fat in an amount less than about 0.0338 gms/cm3. As with the embodiment described above, a source of the carbohydrates in this milk product is lactose. Moreover, substantially all of the carbohydrate composition of the milk product may be lactose. Specifically, the lactose may be in a range of about 0.0152 gms/cm3 to about 0.0169 gms/cm3, and more specifically, the lactose may be about 0.0169 gms/cm3. Further, the protein may be in a range of about 0.0338 gms/cm3 to about 0.0507 gms/cm3, and the fat may be about 0.0190 gms/cm3.
The source of flavoring may be selected from the group consisting of chocolate flavoring, vanilla flavoring, and strawberry flavoring. Chocolate flavoring may comprise natural or artificial chocolate or cocoa powder (e.g., Hershey's powdered cocoa, which is available from the Hershey Foods Corporation of Hershey, Pa., USA), chocolate syrup, or combinations thereof. Vanilla flavoring may comprise natural or artificial vanilla powder, vanilla extract, vanilla syrup, or combinations thereof. Strawberry flavoring may comprise natural or artificial strawberry syrup. Other sources of flavoring also may be used; however, total carbohydrates for milk products comprising other sources of flavoring preferably shall remain within the range of about 0.0211 gms/cm3 to about 0.0338 gms/cm3.
In still another preferred embodiment, a reduced carbohydrate, milk product comprises UF skim milk, water, a fat source, and a protein source. This milk product further may comprise carbohydrates in a range of about 0.0152 gms/cm3 to about 0.0254 gms/cm3; protein in a range of about 0.0338 gms/cm3 to about 0.0676 gms/cm3; and fat in an amount less than or equal to about 0.0199 gms/cm3.
As in the foregoing embodiments, a source of the carbohydrates in this milk product is lactose. Moreover, substantially all of the carbohydrate composition of the milk product may be lactose. Specifically, the lactose may be in a range of about 0.0152 gms/cm3 to about 0.0169 gms/cm3, and more specifically, the lactose may be about 0.0169 gms/cm3. Further, the protein may be in a range of about 0.0338 gms/cm3 to about 0.0507 gms/cm3, and the fat may be about 0.0199 gms/cm3.
The milk product of the present embodiment of the invention may provide calcium in an amount greater than or equal to about 1.0144 mgs/cm3.
In a modification of the foregoing embodiment, the milk product further comprises a source of flavoring and carbohydrates in a range of about 0.0211 gms/cm3 to about 0.0338 gms/cm3; protein in a range of about 0.0338 gms/cm3 to about 0.0676 gms/cm3; and fat in an amount less than about 0.0338 gms/cm3. As with the embodiments described above, a source of the carbohydrates in this milk product is lactose. Moreover, substantially all of the carbohydrate composition of the milk product may be lactose. Specifically, the lactose may be in a range of about 0.0152 gms/cm3 to about 0.0169 gms/cm3, and more specifically, the lactose may be about 0.0169 gms/cm3. Further, the protein may be in a range of about 0.0338 gms/cm3 to about 0.0507 gms/cm3, and the fat may be about 0.0199 gms/cm3.
In a further modification of this embodiment, the fat amount may be less than or equal to about 0.0021 gms/cm3. The source of flavoring again may be selected from the group consisting of chocolate flavoring, vanilla flavoring, and strawberry flavoring. Chocolate flavoring may comprise natural or artificial chocolate or cocoa powder, chocolate syrup, or combinations thereof. Vanilla flavoring may comprise natural or artificial vanilla powder, vanilla extract, vanilla syrup, or combinations thereof. Strawberry flavoring may comprise natural or artificial strawberry syrup. Other sources of flavoring also may be used; however, total carbohydrates for milk products comprising other sources of flavoring preferably shall remain within the range of about 0.0211 gms/cm3 to about 0.0338 gms/cm3.
In yet another preferred embodiment, a reduced carbohydrate, milk product may comprise UF skim milk; water, a fat source, and a protein source and further comprising lactose in a range of about 0.0152 gms/cm3 to about 0.0254 gms/cm3; butterfat in an amount less than about 3.3% (and preferably, in a range of about 1.8% to about 2%) by weight; and non-fat milk solids in a range of about 4.5% to about 6.4%. This embodiment further may comprise a source of flavoring, such as those described above.
The amounts of UF skim milk, cream, and water used to formulate the milk product initially may vary between batches because test results for non-fat, milk solids, butterfat, and total solids for UF skim milk and cream may vary. Nevertheless, each batch may be standardized to the following content values: non-fat, milk solids of about 5.65% (excluding whey protein concentrate-80), butterfat in a range of about 1.8% to about 2%, and total solids in a range of about 8.9% to about 10.5%, by weight. The finished milk product has a target density of about 1.0257 gms/cm3.
UF skim Milk (Amount standardized for
Cream MSNF, butterfat, and total
Water solids described above)
Whey Protein Concentrate-80 0.75%
Calcium Caseinate 0.75%
Sucralose 0.00584%
Carrageenan 0.02%
In another example, each batch again may be standardized to the following content values: non-fat, milk solids of about 5.65% (excluding whey protein concentrate-80), butterfat in a range of about 1.8% to about 2%, and total solids in a range of about 8.9% to about 10.5%, by weight. The finished milk product has a target density of about 1.0257 gms/cm3. Consequently, an example of a 3,785.41 liter (1,000 gallon) batch of an HTST pasteurized, unflavored milk product is as follows:
Component Kilograms
UF Skim Milk 1,250.06 kg
Cream 161.89 kg
Water 2,397.81 kg
Whey Protein Concentrate-80 31.97 kg
Calcium Caseinate 31.97 kg
CC-323 Calcium Fortifier 5.82 kg
Salt 2.27 kg
Satiagel AMP 270 Carrageenan 0.78 kg
Sucralose 0.23 kg
Potassium Sorbate 0.78 kg
Vitamin D 0.01 kg
US1882637 Apr 14, 1928 Oct 11, 1932 Mead Johnson & Co Powdered protein milk and process of preparing same
US2349227 Nov 20, 1940 May 16, 1944 Thorneloe Ava S Process for preparing condensed low lactose skim milk for storage and recovery of lactose therefrom
US2682467 Jan 24, 1950 Jun 29, 1954 Nat Dairy Res Lab Inc High protein milk product
US2809113 Apr 10, 1953 Oct 8, 1957 Nat Dairy Prod Corp Increasing the protein content of milk products
US2876104 Mar 25, 1957 Mar 3, 1959 Du Pont Dietetic frozen food composition
US3074796 Sep 2, 1958 Jan 22, 1963 Foremost Dairies Inc High protein milk product and process
US3096177 Aug 31, 1960 Jul 2, 1963 Hisashi Ariyama Process for the manufacture of a synthetic yoghurt from soybean
US3269842 Sep 20, 1965 Aug 30, 1966 Knudsen Creamery Company Of Ca Method for producing soft plastic yogurt
US3873751 Feb 11, 1972 Mar 25, 1975 Ralston Purina Co Preparation of a simulated milk product
US3882256 Nov 14, 1972 May 6, 1975 Stichting Bedrijven Van Het Method for the preparation of a milk protein coprecipitate
US4051269 Jan 14, 1977 Sep 27, 1977 Mjolkcentralen, Ekonomisk Forening Low calorie, high protein tablespreads from sweet milk and their production
US4085228 Aug 18, 1976 Apr 18, 1978 Leprino Cheese Co. Preparation of pizza cheese
US4165392 Jan 17, 1977 Aug 21, 1979 Kuraray Co., Ltd. Process for producing fibrous high-protein food
US4401657 Dec 9, 1981 Aug 30, 1983 Snow Brand Milk Products Co., Ltd. Nutrient composition suitable for enteral feeding
US4497834 Aug 30, 1982 Feb 5, 1985 Barta Frank E Method of making a dairy-based food product
US4511590 May 17, 1983 Apr 16, 1985 Caldwell Marion J Low-lactose, low-galactose imitation milk product
US4675200 Feb 1, 1985 Jun 23, 1987 Roquette Freres Sugarless ice cream and process for producing it
US4948599 Apr 13, 1989 Aug 14, 1990 Snow Brand Milk Products Co., Ltd. Continuous production process of cheese curds and production process of cheese therefrom
US4956186 Oct 25, 1989 Sep 11, 1990 Borden, Inc. Process for the production of low calorie yogurt
US5128156 Nov 21, 1990 Jul 7, 1992 Borden, Inc. Process for preparing an alternate protein source for coffee whiteners and other products
US5149559 Jun 10, 1991 Sep 22, 1992 Van Den Bergh Foods Co., Division Of Conopco, Inc. Process for the preparation of a low calorie butter spread and products obtained by said process
US5198351 Sep 12, 1991 Mar 30, 1993 The United States Of America As Represented By The Secretary Of Agriculture Lactose hydrolysis by mutant Streptococcus thermophilus
US5334399 Feb 27, 1992 Aug 2, 1994 Sterling Winthrop Inc. Method of preparing lactose-hydrolyzed milk with suppressed sweetness
US5357852 Jun 2, 1992 Oct 25, 1994 Kohler Mix Specialties Method and apparatus for producing reduced lactose milk
US5447740 Dec 10, 1993 Sep 5, 1995 Brown; Ronald L. Method of producing an imitation milk
US5492716 Aug 20, 1993 Feb 20, 1996 Westfalia Separator Ag Method of harvesting natural milk proteins
US5711982 Jan 21, 1997 Jan 27, 1998 Lotte Co., Ltd. De-lactose milk and de-lactose milk powder, and foodstuffs containing the same and process therefor
US6162472 Apr 1, 1999 Dec 19, 2000 University Of Virginia Patent Foundation Nutritional formula for premature infants and method of making
US6458409 Jan 22, 1999 Oct 1, 2002 TROUILLE ANDRé Method for producing an easily digestible protein concentrate, a protein-rich food item and its use
US6635302 Nov 20, 1998 Oct 21, 2003 The Pillsbury Company Milk protein dispersions
US6685977 Nov 9, 2000 Feb 3, 2004 Fuji Oil Co., Ltd. Method for production of frozen desserts
US6716461 Oct 5, 2001 Apr 6, 2004 Ajinomoto Co., Inc. Method for modifying raw material milk and dairy product prepared by using the modified raw material milk
US6720018 Apr 16, 2001 Apr 13, 2004 Snow Brand Milk Products Co., Ltd. Method for producing milk calcium composition
US20020119234 Nov 20, 2001 Aug 29, 2002 Finocchiaro Eugene Terry Lactose-reduced milk fortified with soy protein
US20020155198 Jan 30, 2002 Oct 24, 2002 Chii-Fen Wang Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it
US20030031754 Apr 15, 2002 Feb 13, 2003 Michel Lange Process for making a lactose-free milk and milk so processed
US20030104104 Feb 27, 2001 Jun 5, 2003 Reginald Allouche Frozen dessert with very high protein and very low calorie content, and method for preparing the same
US20040040448 Aug 27, 2002 Mar 4, 2004 Dunker John M. Dairy compositions and method of making
US20040052860 Sep 27, 2001 Mar 18, 2004 Reid Ian Reginald Bone health compositions derived from milk
US20040208972 Jan 8, 2004 Oct 21, 2004 Calvert Frederic R. Reduced carbohydrate milk product and process for manufacturing such milk product
US20040208973 Jan 8, 2004 Oct 21, 2004 Calvert Frederic R. Reduced fat and carbohydrate milk product and process for manufacturing such milk product
US20040208974 Jan 8, 2004 Oct 21, 2004 Calvert Frederic R. Reduced carbohydrate cultured dairy product and process for manufacturing such cultured dairy product
EP0345226A2 Jun 5, 1989 Dec 6, 1989 THE NUTRASWEET COMPANY (a Delaware corporation) Concentrated, substantially non-aggregated casein micelles as a fat/cream substitute
EP0953289A2 Apr 8, 1998 Nov 3, 1999 Protein Technologies International, Inc. High fat and high protein content milk replacer and process for its production
GB2066837A Title not available
GB2147188A Title not available
JP2000135055A * Title not available
JP2002051699A Title not available
JPH02303450A Title not available
JPH06105651A Title not available
JPH06303900A Title not available
JPH09252723A Title not available
JPH10243776A * Title not available
WO1982001806A1 Dec 1, 1981 Jun 10, 1982 Foods Inc Schreiber Process and apparatus for making cheese or cheese base and a novel intermediate product of said process
WO1990013227A1 May 7, 1990 Nov 15, 1990 H.E. Cottee Pty Limited Low lactose dairy product
WO2000021391A1 Oct 9, 1998 Apr 20, 2000 Sanacare Aps Diet food
WO2003051130A2 Dec 17, 2002 Jun 26, 2003 Fonterra Co-Operative Group Limited Method of making high solids, high protein dairy-based food
1 "2003 Best Products, New Product Company of the Year: LeCarb," Dairy Foods, 104:11, 24-26 (Nov. 2003).
2 "Carb Countdown(TM) 2% Reduced Fat Chocolate," at http://www.hphood.com/products/products.detail.asp?id=480.
3 "Carb Countdown(TM) 2% Reduced Fat," at http://www.hphood.com/products/products.detail.asp?id=478.
4 "Carb Countdown(TM) Fat Free," at http://www.hphood.com/products/products.detail.asp?id=479.
5 "Carb Countdown(TM) Homogenized," at http://www.hphood.com/products/products.detail.asp?id=477.
6 "Countdown to Success!," Hood Happening, (Oct. 2003).
7 "Dairy Drink," at http://www.lecarb.net/products/dairydrink.
8 "Frozen Dessert," at http://www.leecarb.net/products/frozendessert.
9 "Ice Cream Cuts Carbs," Prepared Foods 2002-2003 Source Book Market Watch (Dec. 2002), at www.preparedfoods.com/archives/2002/2002 12/1202marketwatch.html.
10 "Ice cream cuts carbs. (Marketwatch).(LeCarb from South West Foods)(Brief Article)," (Dec. 2002), at http://www.findarticles.com/cf-dls/m3289/12-171/95628707/print.jhtml.
11 "LeCarb: now milk taps into the Atkins tend," 1-2 (Jun. 20, 2003).
12 "LeCarb-Products for the Low Carb Lifestyle," at http://www.lecarb.net/.
13 "Low Carb Luxury Product Spotlight-Shakes and Beverages," (May 23, 2003).
14 "Low-Carb Frozen Dessert (New Product Review).(South West Dairy)(Brief Article)," (Jun. 2002), at http://www.findarticles.com/cf-dls/m3301/6-103/87469101/print.jhtml.
15 "Low-carbohydrate Yogurt.(new from South West Foods)(Brief Article)," (Sep. 2003) at http://www.findarticles.com/cf-dls/m3301/9-104/108267580/print.jhtml.
16 "No More Blue Milk," Dairy Foods, Ingredient Technology, Buyer's Mart, 48 (Mar. 1999).
17 "YoCarb," at http://www.lecarb.net/products/yocarb.
18 Anderson Erickson, "AE's Low Carbohydrate Products," at www.aedairy.com/prod-lowcarb.html.
19 Co-pending U.S. Application No. 10/753,767 Title: Reduced Fat And Carbohydrate Cultured Dairy Product And Process For Manufacturing Such Cultured Dairy Product, Inventor(s): Frederic R. Calvert, Jr., U.S. Filing Date: Jan. 8, 2004.
20 David Phillips, "Oneida plant helps meet regional and national demand for long-life products," Plant Review, 1-5, (Dec. 2001) at http://www.dairyfoods.com/articles/2001/1201/1201plant.htm.
21 Dennis Van Milligen, "Sanitation helps extend shelf life," Plant Operations, 1-5 (Mar. 2001), at http://www.dairyfoods.com/articles/2001/0301/0301plantsf.htm.
22 E. Renner et al., "Application Of Ultrafiltration In The Dairy Industry," Elsevier Applied Science, 112, 132-133 (1991).
23 English language translation of JP06-303900 and certification page, Jan. 19, 2007.
24 English language translation of JP10-243776 and certification page, Jan. 19, 2007.
25 English language translation of JP2000-135055 and certification page, Jan. 19, 2007.
26 * Fennema, O.R., Food Chemistry, 1985, Marcel Dekker, Inc., New York, 2nd Edition, pp. 668-680.
27 International Search Report dated Aug. 19, 2004, PCT/US2004/004896 International Filing Date: Feb. 19, 2004 Applicant: Frederic R. Calvert, Jr.
28 Labels for: LeCarb Dairy Drink, Chocolate; LeCarb Dairy Drink, 2% Lowfat; LeCarb Dairy Drink, Homogenized.
29 Nerac.com Retro Search, from FSTA-Food Science & Technology Abstracts, Dec. 1, 2003, 1-66.
30 Nobel P. Wong, "Fundamentals Of Dairy Chemistry," Third Edition, Van Nostrand Reinhold, 1, 3-4 (1988).
31 Patent Abstract of Japan 02303450 A, Dec. 17, 1990.
32 Patent Abstract of Japan 06105651 A, Apr. 19, 1994.
33 Patent Abstract of Japan 06303900 A, Nov. 1, 1994.
34 Patent Abstract of Japan 09252723 A, Sep. 30, 1997.
35 Patent Abstract of Japan 2002051699 A, Feb. 19, 2002.
US20110200723 * Feb 17, 2011 Aug 18, 2011 Hp Hood Llc Reduced calorie flavored milk or dairy beverage
U.S. Classification 426/580, 426/519, 426/585, 426/522
International Classification A23L33/20, A23C9/123, A23C9/142, A23C9/00, A23C9/156
Cooperative Classification A23C9/123, A23L33/20, A23C9/156, A23C9/1422
European Classification A23C9/156, A23L1/307, A23C9/142B, A23C9/123
Owner name: HP HOOD LLC, MASSACHUSETTS
Free format text: MERGER;ASSIGNOR:HP HOOD INC.;REEL/FRAME:015489/0694
Owner name: HP HOOD INC., MASSACHUSETTS
Free format text: ASSIGNMENT OF ASSIGNORS INTEREST;ASSIGNOR:CALVERT, FREDERIC R., JR.;REEL/FRAME:015489/0683
Free format text: MERGER;ASSIGNOR:HP HOOD INC.;REEL/FRAME:014868/0114
Owner name: HP HOOD LLC,MASSACHUSETTS
Free format text: SECURITY AGREEMENT;ASSIGNORS:HP HOOD LLC;BIC ACQUISITION LLC;BOOTH BROS. DAIRY LLC;AND OTHERS;REEL/FRAME:021849/0135
Owner name: MARIGOLD VENTURE, LLC, MASSACHUSETTS
Free format text: TERMINATION AND RELEASE OF SECURITY INTEREST IN PATENTS;ASSIGNOR:BANK OF AMERICA, N.A., AS ADMINISTRATIVE AGENT;REEL/FRAME:032410/0321
Owner name: GILLETTE TRANSPORTATION, LLC, MASSACHUSETTS
Owner name: BIC ACQUISITION LLC, MASSACHUSETTS
Owner name: H.P. HOOD & SONS, LLC, MASSACHUSETTS
Owner name: GOODRICH FRANCHISE, LLC, MASSACHUSETTS
Owner name: KEMPS LLC, MASSACHUSETTS
Owner name: GOODRICH DAIRY COMPANY, LLC, MASSACHUSETTS
Owner name: OAK GROVE HOLDINGS, LLC, MASSACHUSETTS
Owner name: BOOTH BROS. DAIRY, LLC, MASSACHUSETTS
Owner name: IT'S THE COWS, LLC, MASSACHUSETTS