This past week a new patent was issued to Fonterra by the U. S. Patent and trade Office (USPTO. the patent begins:
United States Patent 7,854,952
Carr , et al. December 21, 2010
Process for preparing concentrated milk protein ingredient and processed cheese made therefrom
Process for preparing a concentrated milk protein ingredient comprising the steps of: providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade milk clotting enzyme under conditions where kappa-casein is converted to para-kappa casein while remaining in solution, terminating the conversion by removal or inactivation of the enzyme and concentrating said solution. The resultant milk protein concentrate ingredient is used in the production of cheese.
Very interesting. Who will benefit from this?