Skim milk powder, which consists of lactose, protein and other small nutrients, provides a means for storing and moving surplus skim milk. It conventionally has been used for protein fortification of ...
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UW-Madison researchers have developed a method for complete dissolution of dried whole egg in formic acid that produces a very concentrated translucent solution of whole eggs that allows for lossless ...
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UW-Madison researchers have developed two related strains of S. eubayanus (yHJC187 and yHJC188) that possess the key desirable traits for lager beer fermentation: natural cold tolerance, an ability to...
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Saccharomyces eubayanus is the cold-tolerant parent yeast of the lager brewing yeast Saccharomyces pastorianus. In recent years there has been considerable interest in brewing with pure strains of S. ...
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The present invention concerns methods and compositions that involve whey protein isolates. Methods of the invention include purification processes for preparing whey proteins that are substantially n...
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Disclosed are nucleotide sequences encoding thioesterase enzymes, methods for their production, their use in methods to form thioesters, and their use in methods of screening for other wild type bacte...
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Described herein are FGF-23 epitope peptides, methods of producing antibodies in laying hens by injecting the peptides, and methods of improving resistance to eggshell breakage and/or increasing eggsh...
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A method of making coated avian egg yolk cores includes providing dried avian egg yolk cores having a diameter of 100 to 1500 micrometers, applying avian egg albumen to the dried avian egg yolk cores ...
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A method of making a filter, the resulting filter, and a method of using the filter to filter proteins from solution are described. The method includes contacting a porous, polymeric substrate with a ...
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Herein we demonstrate that the mitochondrial genome influences temperature tolerance in Saccharomyces yeasts. The present invention provides methods for manipulating the mitotype of yeast, including m...
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A method of enhancing the aroma of a wine or beverage conducts flavorful volatiles from a separately occurring fermentation process as driven by the expressed carbon dioxide of the fermentation proces...
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Polypeptides comprising maltose/maltotriose transporters are provided. Additionally, polynucleotides, DNA constructs, and vectors encoding a maltose/maltotriose transporter, or yeast cells harboring s...
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Protein-polysaccharide conjugates (PPCs) are useful as emulsifiers in foods and beverages.  Because the polysaccharide stabilizes the protein, such conjugates have superior functional properties,...
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Interspecies yeast hybrids are critical for producing commercially important fermentation products such as Belgian ale, certain ciders and cold-fermented wines. As one major example, lager beer, the m...
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Proteins that bind to specific target molecules can be added to food, pharmaceutical and cosmetic products to achieve beneficial effects; however, the use of such proteins has been limited because man...
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Beta-casein, a normal component of milk, is a potent emulsifier suitable for use in a variety of food products. Although reducing the concentration of beta-casein in milk prior to cheese making improv...
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Whey proteins, which make up approximately 20 percent of the proteins in milk, are a promising source of high-quality protein for sports, diet, and soft drinks. However, current isolation methods tend...
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As Americans try to reduce the amount of fat in their diets, non- and low-fat cheese has become more popular. However, despite many attempts to improve the quality of these cheeses, a number of undesi...
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Whey, a liquid by-product of the cheese industry, has enormous potential as a source of food protein as well as pharmacological, immunological, antibacterial and bioactive agents. A significant portio...
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Slaughterhouse blood is a waste product that must be disposed. Currently, the main use of this blood is for blood meal in animal feed. Another option is to use the blood in glue. However, while techn...
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