Food and the method of extracting the same from colostrum and milk

Claim 1

The method of producing a food product, comprising the steps of: A. introducing pre-partum into the udder of an ungulate a specific antigen-like material selected from the group consisting of pollen, bacteria, virus, mold, allergens, blood from sick animals, sperm and toxins; B. removing secretory fluid from the udder of the ungulate thus treated; C. removing the fat and solids from said secretory fluid so that only whey remains; D. and passing said whey through a filter having a pore size of about 0.2 microns to effect separation from said whey of large molecules to produce a purified whey a portion of which consists of a food factor resulting from the introduction of said antigen-like material and having a molecular weight on the order of 1200 or less.

Claim 2

The method of producing a food product, comprising the steps of: A. introducing pre-partum into the udder of an ungulate a specific antigen-like material selected from the group consisting of pollen, bacteria, virus, mold, allergens, blood from sick animals, sperm and toxins; B. removing secretory fluid from the udder of the ungulate thus treated; C. removing the fat and solids from said secretory fluid so that only whey remains; D. and passing said whey through a filter having a pore size of about 0.2 microns to effect separation from said whey of large molecules to produce a purified whey a portion of which consists of a food factor resulting from the introduction of said antigen-like material and having a molecular weight on the order of 1200 or less.

Claim 6

The method of producing a food product comprising the steps of: A. introducing pre-partum into the udder of an ungulate a specific antigen-like material selected from the group consisting of pollen, bacteria, virus, mold, allergens, blood from sick animals, sperm and toxins; B. removing colostrum and milk from the udder of the ungulate thus treated; C. separating the fat from the colostrum and milk; D. thereafter freezing the colostrum and milk to effect precipitation of the milk curd solids therein; E. gradually thawing said frozen colostrum and milk; F. siphoning off clear whey from the thawed colostrum and milk; G. heating the remaining slurry portion of the colostrum and milk to a temperature of approximately 103° to 110° F.; H. mixing a dilute acid with said remaining slurry portion to produce a pH that causes coagulation of the milk curd solids therein; I. separating said solids from the slurry so that only whey remains; J. blending such remaining whey with the whey portion previously siphoned off; K. and filtering said blend through a filter media having a pore size of about 0.2 microns to produce a whey permeate a fraction of which consists of a food substance resulting from the introduction of said antigen-like material and having a molecular weight of 1200 or less.

Claim 7

The method of producing a food product comprising the steps of: A. introducing pre-partum into the udder of an ungulate a specific antigen-like material selected from the group consisting of pollen, bacteria, virus, mold, allergens, blood from sick animals, sperm and toxins; B. removing colostrum and milk from the udder of the ungulate thus treated; C. separating the fat from the colostrum and milk; D. thereafter freezing the colostrum and milk to effect precipitation of the milk curd solids therein; E. gradually thawing said frozen colostrum and milk; F. siphoning off clear whey from the thawed colostrum and milk; G. heating the remaining slurry portion of the colostrum and milk to a temperature of approximately 103° to 110° F.; H. mixing a dilute acid with said remaining slurry portion to produce a pH that causes coagulation of the milk curd solids therein; I. separating said solids from the slurry so that only whey remains; J. blending such remaining whey with the whey portion previously siphoned off; K. and filtering said blend through a filter media having a pore size of about 0.2 microns to produce a whey permeate a fraction of which consists of a food substance resulting from the introduction of said antigen-like material and having a molecular weight of 1200 or less.