EP0095268A2
Expired / Lapsed
EP
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Improved mycostatic whey and process of manufacture
Assignee: Stauffer Chemical Co
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Filing: 1983-05-06
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Granted: —
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Expires: 2003-05-06
Abstract
Abstract An improved fermented whey having mycostatic activity in which the whey is produced from the fermentation of whey using as a fermenting agent the bacterium Propionibacterium acidi-propionici No. B3568.
Inventors
- 👤 Thomas Marshall Anderson
Bibliographic Details
Application Number
—
Jurisdiction
EP
Data Source
google_patents
Last Synchronized
2026-11-07 13:02
CPC Classifications
A; A23; A23C; A23C21/00; A23C21/02; A23C21/026; A21; A21D; A21D8/00; A21D8/02; A21D8/04; A21D8/045
Claims Analysis
Total Claims: 12
Claim 1
Independent Claim
34 words
An improved fermented whey having mycostatic activity in which the whey is produced from the fermentation of whey characterised in that there is used as the fermenting agent the bacterium Propionibacterium acidi-propionici No. B3568.
Claim 2
Dependent Claim
34 words
An improved fermented whey having mycostatic activity in which the whey is produced from the fermentation of whey characterised in that there is used as the fermenting agent the bacterium Propionibacterium acidi-propionici No. B3568.
Claim 3
Dependent Claim
34 words
In a process for the manufacture of fermented whey having mycostatic activity in which the fermenting agent is a bacterium, the improvement of using as the fermenting agent the bacterium Propionibacterium acidi-propionici No. B3568.
Claim 4
Dependent Claim
34 words
In a process for the manufacture of fermented whey having mycostatic activity in which the fermenting agent is a bacterium, the improvement of using as the fermenting agent the bacterium Propionibacterium acidi-propionici No. B3568.
Claim 5
Dependent Claim
38 words
A process for the manufacture of fermented whey having mycostatic activity which comprises a) selecting a quantity of whey, b) subjecting said whey to the fermenting action of Propionibacterium acidi-propionici No. B3568, and c) drying the fermented whey.
Claim 6
Dependent Claim
38 words
A process for the manufacture of fermented whey having mycostatic activity which comprises a) selecting a quantity of whey, b) subjecting said whey to the fermenting action of Propionibacterium acidi-propionici No. B3568, and c) drying the fermented whey.
Claim 7
Dependent Claim
47 words
A process for the production of propionic acid from whey which comprises subjecting said whey to the action of Propionibacterium acidi-propionici No. B3568, for a sufficient period of time and in the presence of a medium conducive to fermentation, to allow said bacterium to ferment said whey.
Claim 8
Dependent Claim
47 words
A process for the production of propionic acid from whey which comprises subjecting said whey to the action of Propionibacterium acidi-propionici No. B3568, for a sufficient period of time and in the presence of a medium conducive to fermentation, to allow said bacterium to ferment said whey.
Claim 9
Dependent Claim
37 words
A process for the manufacture of fermented whey having mycostatic activity which comprises: a) selecting a quantity of whey, b) admixing said whey with a fermenting medium in which the fermenting agent is Propionibacterium acidi-propionici No. B3568.
Claim 10
Dependent Claim
37 words
A process for the manufacture of fermented whey having mycostatic activity which comprises: a) selecting a quantity of whey, b) admixing said whey with a fermenting medium in which the fermenting agent is Propionibacterium acidi-propionici No. B3568.
Claim 11
Dependent Claim
39 words
A process as claimed in claim 5 in which the fermentation of said whey is conducted at a temperature and for a sufficient period of time for substantially all of said whey to be converted into the fermented form.
Claim 12
Dependent Claim
19 words
A process as claimed in claim 5 or claim 6 characterised in that the fermented whey is subsequently dried.
References Cited (Backward Citations)
No citation records indexed.
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