Wisconsin Alumni Research Foundation

Technology

METHODS INVOLVING WHEY PROTEIN ISOLATES

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...
Learn More
Mark Etzel, Thomas Helm, Harit Vyas | P09220US

Technology

Thioesterases And Their Use

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...
Learn More
James Steele, Mateo Budinich, Tarun Bhowmik, Jeffrey Broadbent, Dennis Welker | P110047US02

Technology

Sparkling Beverage With Reduced Carbon Footprint

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...
Learn More
Jerrold Robaidek | P190252US01

Technology

Diffusion Transfer Functionalized Membrane

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 ...
Learn More
Mark Etzel, Na Li | P180369US02

Technology

Fractionation of Whey Proteins by Complex Formation

Whey is a special byproduct obtained in the dairy industry during cheese processing. There is a growing interest in whey proteins because of their high nutritive value, the functional properties of th...
Learn More
Robert Bradley, Leorges Fonseca | P01303US

Technology

Purification of Beta Casein from Milk

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...
Learn More
John Lucey, Seamus O'Mahony, Karen Smith | P05143US

Technology

Improved Low-Fat and Fat-Free Cheese

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...
Learn More
John Lucey, Ciara Brickley, Selvarani Govindasamy-Lucey, Mark Johnson, John Jaeggi, Eileen Salim | P07144US

WARF