CA1218895A - Milk and milk products depleted or not depleted in calcium and enriched in magnesium - Google Patents
Milk and milk products depleted or not depleted in calcium and enriched in magnesiumInfo
- Publication number
- CA1218895A CA1218895A CA000464444A CA464444A CA1218895A CA 1218895 A CA1218895 A CA 1218895A CA 000464444 A CA000464444 A CA 000464444A CA 464444 A CA464444 A CA 464444A CA 1218895 A CA1218895 A CA 1218895A
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- CA
- Canada
- Prior art keywords
- milk
- calcium
- magnesium
- depleted
- liter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1322—Inorganic compounds; Minerals, including organic salts thereof, oligo-elements; Amino-acids, peptides, protein-hydrolysates or derivatives; Nucleic acids or derivatives; Yeast extract or autolysate; Vitamins; Antibiotics; Bacteriocins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1522—Inorganic additives, e.g. minerals, trace elements; Chlorination or fluoridation of milk; Organic salts or complexes of metals other than natrium or kalium; Calcium enrichment of milk
Abstract
ABSTRACT OF THE DISCLOSURE
The invention concerns the food sector; it relates to a milk depleted or not depleted in calcium and enriched in magnesium, such as, for example a milk depleted in calcium by the removal of 25-50% of the calcium initially contained in the milk, by passage of the milk over an ion exchange resin and the sub-sequent addition of magnesium in a quantity ranging up to 1 g/liter of Mg++.
Application: milk and milk products, such as yogurts, enriched in magnesium.
The invention concerns the food sector; it relates to a milk depleted or not depleted in calcium and enriched in magnesium, such as, for example a milk depleted in calcium by the removal of 25-50% of the calcium initially contained in the milk, by passage of the milk over an ion exchange resin and the sub-sequent addition of magnesium in a quantity ranging up to 1 g/liter of Mg++.
Application: milk and milk products, such as yogurts, enriched in magnesium.
Description
:1218~3~5 Milk and milk products depleted or not depleted in calcium and enriched in magnesium.
The developed countries of the Northern Hemisphere, especially Europe, underwent a very sign-ficant change in their eating habits shortly after the second world war.
After the hardships of the years 1940-1947, there was literally an obsessive reaction in favor of rich foods and highly refined foods (like white flour, white sugar and white salt) at the expense of bran, flour having a lower extraction rate, unrefined sugar, sea salt and all foodstuffs containing useful or even essential mineral elements such as magnesium.
A second cause of the deficiency of magnesium intake arises from the fact that the magnesium-rich foods are nearly always excluded from our meals because of their high caloric content. However, magnesium is one of the most important of the vital elements. It activates more than 300 enzymes and is involved in 2C regulating cell permeability and neuromuscular excite-ability Jo Olin. Comma Olin. Become., volume 18, 1980, pages 257-270).
Thus, we are witnessing the beginning of a very uncomfortable functional pathology whose classification 25 has been specified since the years 1959-1969 and is designated as magnesium deficiency (M.D.).
The etiology of this disease is nutritional and affects both animals and man. Confirmation it pro-voided by veterinary surgeons, in the U.S.A., England and Frowns describe grass Titan. Supplementing the ration with magnesium eliminates attacks of Titan in cattle.
In man, magnesium therapy, which has been practiced for 15 years with acknowledged success, also establishes the merits of the theory of nutritional lo 395 magnesium deficiency. The studies of D. AMITY et at., Journal de Médecine de Besanc,on, Thea year, no. 5 September-October 1969, and of Y. RAYSSIGUIER et at., Ann. Blot. aim. Block. Buffs. 1974, 14 (1), 145-156, may be mentioned in this respect.
In addition to the existing therapies, the object of the invention is to propose supplementing the food ration of the population. Magnesium-enriched food products already exist. Such products are marketed in particular in the form of magnesium-enriched biscuits, pancakes or bread.
The applicant has found that it is possible to use milk and its derivatives as a vehicle for magnesium. In fact, few people avoid the ingestion of milk products in a raw or converted form (milk or yogurt); yogurts are in the main group of milk-based foods. Moreover, these two products are capable of being kept for 3 weeks (yogurts) to several months (long-life milk). These two reasons alone would amply justify this choice of ford. There is at least one other argument in favor of this choice: the Bible-graphical studies of the prior art report that certain sugars, and especially lactose, favor the assimilation of magnesium. It will be recalled that the Cam ratio in milk is approximately equal to 10. In fact, one liter of cow's milk contains about 1.30 g of calcium and 0.13 g of magnesium.
The invention thus relates to a magnesium-enriched milk, the said milk being depleted or not depleted in calcium. The invention also relates to the milk products obtained from the milk according to the invention, especially yogurts.
The magnesium-enriched milk according to the invention can be obtained both from raw whole milk and from semi-skimmed milk and milk pasteurized, for A
example, by the HUT technique, by the addition of an appropriate quantity of magnesium.
The quantity of magnesium Jo be added must satisfy the dietetic criteria and be such as not to interfere with the stability of the milk. To satisfy this latter condition, it has been found that the quantity of magnesium added can range up to 1 g/liter of My++, whereby the Cam ratio drops from 10 to 1 or even 0.6.
The milk according to the invention can also be enriched in lactose or another sugar (for example muons) in order to permit increased assimilation of the magnesium.
In a preferred variant of the invention, the magnesium-enriched milk is a milk previously depleted in calcium by removal of 25 to 50% of the initial calcium content, and enriched with magnesium up to an My++ content capable of reaching 1 g/liter.
The milk according to the invention is obtained by the addition of a magnesium salt, if appropriate after calcium removal effected, for example, by passage over an ion exchange resin or mixing with a resin of this type. The magnesium can be added in the form of a water-so~ub]e or even liposoluble salt or complex.
Magnesium lactate, chloride or pyrrolidonecarboxylate are magnesium salts which are assimilated well and may be mentioned as examples of magnesium salts which are suitable for the purposes of the invention.
It is known that milk can be demineralized by treatment with certain ion exchange resins (ARM. GUT-HERMAN, "~echnologie dyes fails industries" ("Tech-neology of industrial milk"); Labo-Pharma, no. 261 January 1977, page 25). A milk containing less than 60 milligrams of calcium per liter is even said to exist on the foreign market (ARM. GUYOT-HERMANN, "lo fail ~;218895 maternal et lies fails modifies" ("Mother's milk and modified milk"), Sock Forum. de Lisle, no. 2, 1970, page 95).
To remove calcium from the milk according to the invention, an ion exchange resin of the sulfonic acid type, trademark AMBERLITE IRE, marketed by the Room and baas Company, was used in its sodium form. This operation of calcium removal can be carried out:
- either by passage over a column of resin . at a constant rate or . at a variable rate, - or by mixing the resin with the milk.
The milk or the milk-based products can also contain conventional nutrients such as mineral elements lo and vitamins, preferably vitamin By, in proportions of 10 to 40 mg/liter.
The present invention will now be described in greater detail by the non-limiting illustrative examples below. 0 Example 1: removal of calcium from milk by passage at a constant rate over a column containing resin A column of "AMBERLITE IT 120" resin and past terraced whole milk were used. The height of the resin bed was 80 cm and loosening was carried out by raising the resin 50% by means of pressurized water in counter-current.
The developed countries of the Northern Hemisphere, especially Europe, underwent a very sign-ficant change in their eating habits shortly after the second world war.
After the hardships of the years 1940-1947, there was literally an obsessive reaction in favor of rich foods and highly refined foods (like white flour, white sugar and white salt) at the expense of bran, flour having a lower extraction rate, unrefined sugar, sea salt and all foodstuffs containing useful or even essential mineral elements such as magnesium.
A second cause of the deficiency of magnesium intake arises from the fact that the magnesium-rich foods are nearly always excluded from our meals because of their high caloric content. However, magnesium is one of the most important of the vital elements. It activates more than 300 enzymes and is involved in 2C regulating cell permeability and neuromuscular excite-ability Jo Olin. Comma Olin. Become., volume 18, 1980, pages 257-270).
Thus, we are witnessing the beginning of a very uncomfortable functional pathology whose classification 25 has been specified since the years 1959-1969 and is designated as magnesium deficiency (M.D.).
The etiology of this disease is nutritional and affects both animals and man. Confirmation it pro-voided by veterinary surgeons, in the U.S.A., England and Frowns describe grass Titan. Supplementing the ration with magnesium eliminates attacks of Titan in cattle.
In man, magnesium therapy, which has been practiced for 15 years with acknowledged success, also establishes the merits of the theory of nutritional lo 395 magnesium deficiency. The studies of D. AMITY et at., Journal de Médecine de Besanc,on, Thea year, no. 5 September-October 1969, and of Y. RAYSSIGUIER et at., Ann. Blot. aim. Block. Buffs. 1974, 14 (1), 145-156, may be mentioned in this respect.
In addition to the existing therapies, the object of the invention is to propose supplementing the food ration of the population. Magnesium-enriched food products already exist. Such products are marketed in particular in the form of magnesium-enriched biscuits, pancakes or bread.
The applicant has found that it is possible to use milk and its derivatives as a vehicle for magnesium. In fact, few people avoid the ingestion of milk products in a raw or converted form (milk or yogurt); yogurts are in the main group of milk-based foods. Moreover, these two products are capable of being kept for 3 weeks (yogurts) to several months (long-life milk). These two reasons alone would amply justify this choice of ford. There is at least one other argument in favor of this choice: the Bible-graphical studies of the prior art report that certain sugars, and especially lactose, favor the assimilation of magnesium. It will be recalled that the Cam ratio in milk is approximately equal to 10. In fact, one liter of cow's milk contains about 1.30 g of calcium and 0.13 g of magnesium.
The invention thus relates to a magnesium-enriched milk, the said milk being depleted or not depleted in calcium. The invention also relates to the milk products obtained from the milk according to the invention, especially yogurts.
The magnesium-enriched milk according to the invention can be obtained both from raw whole milk and from semi-skimmed milk and milk pasteurized, for A
example, by the HUT technique, by the addition of an appropriate quantity of magnesium.
The quantity of magnesium Jo be added must satisfy the dietetic criteria and be such as not to interfere with the stability of the milk. To satisfy this latter condition, it has been found that the quantity of magnesium added can range up to 1 g/liter of My++, whereby the Cam ratio drops from 10 to 1 or even 0.6.
The milk according to the invention can also be enriched in lactose or another sugar (for example muons) in order to permit increased assimilation of the magnesium.
In a preferred variant of the invention, the magnesium-enriched milk is a milk previously depleted in calcium by removal of 25 to 50% of the initial calcium content, and enriched with magnesium up to an My++ content capable of reaching 1 g/liter.
The milk according to the invention is obtained by the addition of a magnesium salt, if appropriate after calcium removal effected, for example, by passage over an ion exchange resin or mixing with a resin of this type. The magnesium can be added in the form of a water-so~ub]e or even liposoluble salt or complex.
Magnesium lactate, chloride or pyrrolidonecarboxylate are magnesium salts which are assimilated well and may be mentioned as examples of magnesium salts which are suitable for the purposes of the invention.
It is known that milk can be demineralized by treatment with certain ion exchange resins (ARM. GUT-HERMAN, "~echnologie dyes fails industries" ("Tech-neology of industrial milk"); Labo-Pharma, no. 261 January 1977, page 25). A milk containing less than 60 milligrams of calcium per liter is even said to exist on the foreign market (ARM. GUYOT-HERMANN, "lo fail ~;218895 maternal et lies fails modifies" ("Mother's milk and modified milk"), Sock Forum. de Lisle, no. 2, 1970, page 95).
To remove calcium from the milk according to the invention, an ion exchange resin of the sulfonic acid type, trademark AMBERLITE IRE, marketed by the Room and baas Company, was used in its sodium form. This operation of calcium removal can be carried out:
- either by passage over a column of resin . at a constant rate or . at a variable rate, - or by mixing the resin with the milk.
The milk or the milk-based products can also contain conventional nutrients such as mineral elements lo and vitamins, preferably vitamin By, in proportions of 10 to 40 mg/liter.
The present invention will now be described in greater detail by the non-limiting illustrative examples below. 0 Example 1: removal of calcium from milk by passage at a constant rate over a column containing resin A column of "AMBERLITE IT 120" resin and past terraced whole milk were used. The height of the resin bed was 80 cm and loosening was carried out by raising the resin 50% by means of pressurized water in counter-current.
2 liters of milk were passed over the column in 45 minutes, i.e. a flow rate of 2.5 liters/hour.
The diameter of the column was 3 cm and the volume of the resin bed was 565 ml. The equivalent flow rate was therefore 5 liters/hour/liter of resin.
The first 120 ml were discarded and samples were taken every 3 minutes 30 seconds, the taking of each 14 ml sample lasting 20 seconds. The calcium in . .
~Z:18~395 the samples was determined by atomic absorption spectra-photometry 24 hours after they had been taken, the samples being stored at ambient temperature. For the standard, the calcium content was 10320 g/liter. The results of the calcium determinations on the successive samples were as follows:
TABLE I
Sample calcium content of the Percentage of calcium Numbereluate in mg/liter retained by the resin 10 1 80 93.94 2 82 93.78
The diameter of the column was 3 cm and the volume of the resin bed was 565 ml. The equivalent flow rate was therefore 5 liters/hour/liter of resin.
The first 120 ml were discarded and samples were taken every 3 minutes 30 seconds, the taking of each 14 ml sample lasting 20 seconds. The calcium in . .
~Z:18~395 the samples was determined by atomic absorption spectra-photometry 24 hours after they had been taken, the samples being stored at ambient temperature. For the standard, the calcium content was 10320 g/liter. The results of the calcium determinations on the successive samples were as follows:
TABLE I
Sample calcium content of the Percentage of calcium Numbereluate in mg/liter retained by the resin 10 1 80 93.94 2 82 93.78
3 91 93.10
4 98 92.57 101 92.34 15 6 106 91.77 7 113 91.44 8 123 90.68 9 138 89.54 151 88.56 2011 154 88.33 12 172 86.97 13 176 86.66 14 194 85.30 The percentage of calcium retained decreases very distinctly but non-uniformly. None of the samples stored at ambient temperature shows any phase separation.
Example 2 The experiment o f Example 1 was repeated using the same resin and the same column, but passing a larger quantity of milk (4 liters in 1 hour 50 minutes), i.e. a flow rate of 2.20 liters/hour. The volume of the resin was the same as before, i.e. 565 ml, the equivalent flow rate therefore being 4.40 liters/hour/
1.;2~389~
liter of resin.
The first 100 milliliters were discarded and samples were then taken every 500 milliliters. The calcium in these samples was determined under the same conditions as in the previous example. The results are given in the table below, the calcium content of the milk used being 1.243 g/liter at the start.
TABLE II
Sample Calcium content of the Percentage of calcium Number equate in miter __ retained by the resin 1 255 79.48 2 505 59.37 3 560 54.94 4 600 51.73 640 48.51 6 690 44.48 7 710 42.80 8 715 42.47 The percentage of calcium retained by the resin again decreases with time and it has an average value of approximately 50%, taken over all the samples.
Example 3: removal of calcium from milk by passage at a variable flow rate over a column con twining ryes n The same resin and the same column as in Examples 1 and 2 were used.
1 liter of pasteurized whole milk was passed in 1 hour. The flow rate was:
- 2 liters/hour for samples 1 to 6 - 1.33 liters/hour for samples 7 and 8.
Samples were taken every 200 ml and the determinations carried out as previously.
The results are as follows, the calcium content of the standard milk being 1.350 g/liter.
~Z~3895 TABLE III
Sample Calcium content of the Percentage of calcium Number equate in mg/liter retained by the resin 1 228 83.11 2 294 78.22 3 304 77.4 4 320 76.29 74.81 6 358 73.48 7 338 74.96 8 332 75.40 From these results, it is seen that the flow rate has an important influence on the percentage of calcium retained.
The standard and the various samples were left at ambient temperature for 48 hours. Whereas, after this time, the standard was curdled on the surface and had a fairly strong odor, the samples did not show any change to the naked eye. 0 Example 4: removal of calcium from milk by mixing with the resin It is also possible to remove some of the calcium from milk by mixing it with an ion exchange resin of the same type as that used in the previous examples.
One liter of milk was mixed with 200 ml of resin in a beaker by means of a magnetic stirrer. The experiment lasted I hours and the samples were taken in a first stage every half an hour and filtered on filter paper.
The results are as follows, the initial calcium content of the milk being 1.350 g/liter.
~2~8895 TABLE IV
Calcium in Percentage of mg/liter calcium retained of milk by the resin After 1/2 hour of mixing 368 72.74 " 1 hour of mixing 328 75.70 " I hours of mixing 315 76.66 " 2 hours of mixing 295 78.14 " I hours of mixing 2~4 78.96 In this case, the "equivalent flow rate" after 30 minutes was 5 liters/hour/liter of resin. This method of calcium removal is preferred for the purposes of the invention because of its speed.
The same experiment as above was repeated with much shorter mixing times (3 to 15 minutes) and the resulting percentage of calcium in the milk was of the order of 50%.
The same experiment as above was repeated, but only 100 milliliters of resin (instead of 200 ml as above) were mixed in a beaker by means of a magnetic stirrer.
Determination of the calcium in the milk after mixing with the resin was carried out by atomic absorption spectrophotometry at A a 422.7 no.
The results obtained as a function of mixing time are indicated in Table V below, the calcium Cull-tent of the standard being 1.210 g/liter.
~Z1~ 35 _ 9 _ TABLE V
Percentage of calcium Calcium retained by remaining in my the resin in the milk After 3 mix of mixing 858 29.1 70.9 "6 mix " " 737 OWE 60.9 "9 mix " " 671 44.5 55.5 "15 mix " " 649 46.4 53.6 "20 mix " " 539 55.4 44.6 "30 mix " " 506 58.2 41.8 "40 mix " " 473 60.9 39.1 "50 mix " " 462 61.8 38.2 "60 mix " " 429 64.5 35.5 The above examples show that the use of ion exchange resins makes it possible to remove up to 90%
of the calcium from milk, especially by passing the milk over a column filled with a resin of this type.
It will be noted that, to achieve the calcium removal preferred according to the invention (40-50%), it therefore suffices to choose the volume of the resin and the flow rate of passage over the column so as to obtain a milk from which only 40-50% of the calcium has been removed.
Example 5: preparation of the milk according to the invention The second stage of the process for the pro-parathion of the milk according to the invention consists in adding a known quantity of magnesium to the milk.
An operation for the removal of calcium from milk according to Examples 1 and 2 was repeated: a quantity of 1 g/liter of My + in the form of the chloride, i.e. 4 glitter of magnesium chloride, was added to each sample of milk leaving the column.
Example 2 The experiment o f Example 1 was repeated using the same resin and the same column, but passing a larger quantity of milk (4 liters in 1 hour 50 minutes), i.e. a flow rate of 2.20 liters/hour. The volume of the resin was the same as before, i.e. 565 ml, the equivalent flow rate therefore being 4.40 liters/hour/
1.;2~389~
liter of resin.
The first 100 milliliters were discarded and samples were then taken every 500 milliliters. The calcium in these samples was determined under the same conditions as in the previous example. The results are given in the table below, the calcium content of the milk used being 1.243 g/liter at the start.
TABLE II
Sample Calcium content of the Percentage of calcium Number equate in miter __ retained by the resin 1 255 79.48 2 505 59.37 3 560 54.94 4 600 51.73 640 48.51 6 690 44.48 7 710 42.80 8 715 42.47 The percentage of calcium retained by the resin again decreases with time and it has an average value of approximately 50%, taken over all the samples.
Example 3: removal of calcium from milk by passage at a variable flow rate over a column con twining ryes n The same resin and the same column as in Examples 1 and 2 were used.
1 liter of pasteurized whole milk was passed in 1 hour. The flow rate was:
- 2 liters/hour for samples 1 to 6 - 1.33 liters/hour for samples 7 and 8.
Samples were taken every 200 ml and the determinations carried out as previously.
The results are as follows, the calcium content of the standard milk being 1.350 g/liter.
~Z~3895 TABLE III
Sample Calcium content of the Percentage of calcium Number equate in mg/liter retained by the resin 1 228 83.11 2 294 78.22 3 304 77.4 4 320 76.29 74.81 6 358 73.48 7 338 74.96 8 332 75.40 From these results, it is seen that the flow rate has an important influence on the percentage of calcium retained.
The standard and the various samples were left at ambient temperature for 48 hours. Whereas, after this time, the standard was curdled on the surface and had a fairly strong odor, the samples did not show any change to the naked eye. 0 Example 4: removal of calcium from milk by mixing with the resin It is also possible to remove some of the calcium from milk by mixing it with an ion exchange resin of the same type as that used in the previous examples.
One liter of milk was mixed with 200 ml of resin in a beaker by means of a magnetic stirrer. The experiment lasted I hours and the samples were taken in a first stage every half an hour and filtered on filter paper.
The results are as follows, the initial calcium content of the milk being 1.350 g/liter.
~2~8895 TABLE IV
Calcium in Percentage of mg/liter calcium retained of milk by the resin After 1/2 hour of mixing 368 72.74 " 1 hour of mixing 328 75.70 " I hours of mixing 315 76.66 " 2 hours of mixing 295 78.14 " I hours of mixing 2~4 78.96 In this case, the "equivalent flow rate" after 30 minutes was 5 liters/hour/liter of resin. This method of calcium removal is preferred for the purposes of the invention because of its speed.
The same experiment as above was repeated with much shorter mixing times (3 to 15 minutes) and the resulting percentage of calcium in the milk was of the order of 50%.
The same experiment as above was repeated, but only 100 milliliters of resin (instead of 200 ml as above) were mixed in a beaker by means of a magnetic stirrer.
Determination of the calcium in the milk after mixing with the resin was carried out by atomic absorption spectrophotometry at A a 422.7 no.
The results obtained as a function of mixing time are indicated in Table V below, the calcium Cull-tent of the standard being 1.210 g/liter.
~Z1~ 35 _ 9 _ TABLE V
Percentage of calcium Calcium retained by remaining in my the resin in the milk After 3 mix of mixing 858 29.1 70.9 "6 mix " " 737 OWE 60.9 "9 mix " " 671 44.5 55.5 "15 mix " " 649 46.4 53.6 "20 mix " " 539 55.4 44.6 "30 mix " " 506 58.2 41.8 "40 mix " " 473 60.9 39.1 "50 mix " " 462 61.8 38.2 "60 mix " " 429 64.5 35.5 The above examples show that the use of ion exchange resins makes it possible to remove up to 90%
of the calcium from milk, especially by passing the milk over a column filled with a resin of this type.
It will be noted that, to achieve the calcium removal preferred according to the invention (40-50%), it therefore suffices to choose the volume of the resin and the flow rate of passage over the column so as to obtain a milk from which only 40-50% of the calcium has been removed.
Example 5: preparation of the milk according to the invention The second stage of the process for the pro-parathion of the milk according to the invention consists in adding a known quantity of magnesium to the milk.
An operation for the removal of calcium from milk according to Examples 1 and 2 was repeated: a quantity of 1 g/liter of My + in the form of the chloride, i.e. 4 glitter of magnesium chloride, was added to each sample of milk leaving the column.
5.5 liters of pasteurized milk were passed in ~21889~;
1 hour over a column of diameter 4 cm, filled with the same resin as in Example 1, the volume of the resin bed being 1 liter. The equivalent flow rate was therefore 5.5 liters/hour/liter of resin.
The first 250 milliliters were discarded and isle milliliter samples A to I were taken every 500 milliliters.
Each sample A to I was divided up into five 22.5 ml flasks.
- The first flask is the standard used for the calcium determination.
- The second flask was stored at ambient temperature.
- The third flask was stored in a refrigerator.
- The fourth flask, to which 4 g/liter of McCauley were added, was stored at ambient temperature.
- The fifth flask, to which 4 g/liter of McCauley were added, was stored in a refrigerator.
The calcium in the various samples was determined in the same way as in Example 1.
The results were as follows, the calcium content of the standard being 1.24 g/liter.
TABLE VI
Sample Calcium content of the Percentage of calcium __ equate in mg/liter retained by the resin A 67 94.59 B 73 94.11 C 79 93.63 D 84 93.22 E 100 91.93 F 123 90.~3 G 152 87.74 H 192 84.51 I 218 82.92 Lowe The various samples were also observed with the naked eye.
- After standing for 24 hours at ambient temperature:
. Those flasks of samples A to E without McCoy showed two very distinct phases, and the same applied to those of samples F to I.
. Those flasks of samples A to E with McCoy did not show any phase separation and those of samples F to I only showed a very slight separation into two phases.
- After standing for 24 hours in a refrigerator:
. Those flasks of samples A to E without McCoy showed two distinct phases and those of samples F to I showed two very distinct phases.
. Those flasks of all the samples with McCoy showed two poorly visible phases.
After standing for 72 hours, all the flasks, whether stored at ambient temperature or in a refrigera-ion and whether containing McCoy or not, showed a separation into two very distinct phases.
This example shows that magnesium-supplemented calcium-depleted milk is more stable than non-supplemented calcium-depleted milk and can be stored for 24 hours virtually without phase separation.
The milk according to the invention can be used for the production of yogurts, as shown in the example below.
Example 6: yogurts produced with magnesium-supplemented calcium-depleted milk according to the invention Two liters of "long-life, VHT-sterilized" milk were passed over resin under the same conditions as in Example 2. This gave milk from which about 46% of the calcium which it contained had been removed. One series of yogurts was produced with this calcium-depleted ~2~8~39S
milk without the addition of McCauley and another series of yogurts was produced after the addition of variable quantities of McCauley to this milk. The ferment used for these various products consisted of milk powder containing sucrose, lactose and Strep. thermophilus LOB. Bul~aricus (blue ferment sold by Yalacta), in a proportion of 4 g of ferment per liter of milk.
The standard sample, without added McCoy, made it possible to obtain stable yogurts having good keeping properties. The same applied to samples to which 2 g/liter and 4 g/liter of McCoy had been added.
However, for an McCauley supplement of more than 4 g/liter?
the yogurts obtained showed rapid sedimentation.
It is therefore possible to produce yogurts with the milk according to the invention, depleted in calcium and supplemented with a maximum of 4 g/liter of McCoy.
Example 7: effect of oral supplementation achieved with the milk-based products according to the invention in the case of magnesium deficiency a) Test protocol Experiments on rats made it possible to assess the effect of the oral administration of a magnesium-enriched milk-based preparation according to the invention in the case of magnesium deficiency.
Male rats of the Wisteria strain were divided randomly into 3 groups. One of these groups received ad lobotomy a purified diet having a normal magnesium content (1 g/kg of solids) and the other two groups received a magnesium-deficient diet (0.050 g/kg of solids) for 16 days.
From day 13, the diet of one of the deprived groups was supplemented with magnesium by administering S ml of milk-based product according to the invention sly (approximately 50% calcium-depleted milk with 4 g/
liter of added McCoy) to the rats by means of a stomach tube, twice a day for 4 days. A blood sample was taken from each animal of the 3 groups on day 13 of the experiment start of the supplementation period) and on day 16 (end of the experimental period). The animals were sacrificed about 3 hours after the last stomach tube had been inserted, the blood being collected by cardiac puncture under ether anesthesia.
The magnesium was determined in the plasma and the red blood corpuscles by absorption spectrophotometry (Perking Elmer 420).
b) Results The results are given in the table which follows:
Level of My in the plasma (average for each group of animals) Control Deprived Deprived groups groups (1) groups (2) Samples on day 13 19.15 + 0.27 3.56 + 0.48 4.50 + 0.22 Supplemented deprived . groups Samples on day 16 17.55 + 0.29 4.31 + 0.19 15.42 + 0.42 12~8895 Level of My in the red blood corpuscles (average for each group) Control I Deprived Deprived groups groups (1) groups (2) Samples on day 13 59.27 + 1.38 35.82 + 1.88 35.02 + 2.27 Supplemented deprived groups _ Samples on day 16 61.60 0.93 38.39 - 1.83 56.76 + 1.65 The following comments can be made on the results:
On day 13 of deprivation, the classical signs of magnesium deficiency appeared in an identical way in the two deprived groups: a reduction in growth, hyperemia of the ears and a significant reduction in the concentrations of magnesium in the serum and red blood corpuscles, compared with the control group.
Continuation of the deprivation in the non-supplemented group did not modify the above parameters.
The supplementation of a deprived group with the milk-based preparation according to the invention resulted in a highly significant increase in the My values of the plasma and red blood corpuscles, compared with the deprived group. However, these values, which are very close to the normal values, are significantly lower than those of the control groups. The hyperemia of the ears disappeared.
In conclusion, the preparation according to the invention makes it possible, after administration for 4 days, to correct a severe experimental magnesium deficiency almost completely.
~Lzla~s~
having different Contents The test protocol described in Example 7 was repeated using magnesium-supplemented milk-based preparation according to the invention, under the conditions below.
5 groups of rats were used sod divided up as follows:
. the first group (group A) served as the control group while the other 4 were deprived by means of a suitable diet.
. the second group (group B) was the deprived control group and was continuously fed with the same diet up to stout day 16.
. the third group (group C) was supplemented from day 13 with a milk-based preparation containing 400 my of My++ cation per liter.
. the fourth group (group D) was supplemented from day 13 with a milk-based preparation containing 700 my of My++ cation per liter.
. the fifth group (group E) was supplemented from day 13 with a milk-based preparation containing 400 my of My++ cation plus 10 my of vitamin By per liter.
The milk-based preparations used in the above tests were yogurts prepared from an approximately 25%
calcium-depleted milk and having the following characteristics:
Group C: 90 ml yogurts containing 400 my of My per liter;
Group D: 90 ml yogurts containing 700 my of My per liter;
Group E: 90 ml yogurts containing 400 my of My++ plus 10 my of vitamin By per liter.
lZ1889S
Results On day 13 of deprivation, the classical signs of magnesium deficiency appeared in an identical way in the two deprived groups: a slight reduction in growth, hyperemia of the ears and a significant reduce lion in the concentrations of magnesium in the serum and red blood corpuscles, compared with the control group.
Continuation of the deprivation in the non-supplemented group did not modify the above parameters.
Supplementation with different milk-based preparations resulted in a highly significant increase in the My values of the plasma and red blood corpuscles, compared with the deprived group. However, these values are lower than those of the control groups. The hyperemia of the ears disappeared.
The different types of supplementation had different effects on the serum magnesium.
The serum magnesium of group D is significantly higher than than of groups C and E.
The serum magnesium of group E is significantly higher than that of group C.
The various milk-based preparations according to the invention make it possible rapidly to correct an experimental magnesium deficiency.
The concentration of magnesium in the plasma and red blood corpuscles and the concentration of calcium in the first and second blood samples (on day 13 and day 16) have been indicated in Tables VII, VIII
and IX below. The number of animals used per group is indicated in brackets in each table.
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121f~895 Example 9: effect of the calcium level on the no-plenishing of deprived animals with magnesium using the milk-based products according to the invention The test protocol of Example 7 was repeated using male Wisteria rats of initial weight 200 go divided randomly into 5 groups (T-0-F-G-H), These rats received ad lobotomy a purified diet having a normal magnesium content (group T) or a deficient magnesium content (0, F, G, H) (1 g or 0.050 g/kg of solids) for 16 days.
From day 13 of the experimental period, the supplementation of the deprived groups with My was carried out by the administration of 5 ml of the milk-based products by means of a stomach tube, twice a day for 4 days (groups F, G, Ho A blood sample was taken on day 13, before the start of supplementation, from 8 control groups and 8 magnesium-deprived groups, and on day 16, at the end of the supplementation period, from all the groups.
The animals were sacrificed about 3 hours after the insertion of the last tube, and the blood was collected by cardiac puncture under ether anesthesia.
The concentrations of magnesium and calcium in I the plasma and of magnesium in the red blood corpuscles were determined by absorption spectrometer (Perking Elmer 420). The results obtained are shown in Tables X to XIV below. The number of rats used in each group is indicated in brackets in the various tables.
The milk-based products used in the above tests were yogurts having the following characteristics:
Group F: 90 ml yogurts produced from non calcium-depleted milk containing 1000 my of My + per liter;
Group G: 90 ml yogurts produced from approximately 35 25% calcium-depleted milk containing 1000 my of My f~Q~ k ~8895 per liter;
Group H: 90 ml yogurts produced from approximately 50% calcium-depleted milk containing 1000 my of My++
per liter.
As in the above tests, on day 13 of deprivation, the classical signs of magnesium deficiency appeared in an identical way in the two deprived groups: a slight reduction in growth, hyperemia of the ears, a signify-cant reduction in the concentrations of magnesium in the serum and red blood corpuscles, compared with the control group, and hypercalcemia.
Supplementation with the various milk-based preparations (F, I, H) resulted in a resumption of growth in the deprived groups and a highly significant increase in the My values of the plasma and red blood corpuscles.
The different types of supplementation did not have different effects on the serum magnesium, but the concentration of magnesium in the red blood corpuscles of group H is significantly higher than that of group F (6.36 + 0.07 us 6.07 0.09; t = 2.28; P C 0.05).
In conclusion, the various preparations studied make it possible to correct an experimental magnesium deficiency rapidly. Although it was not possible to demonstrate a difference in the effect of the different preparations on the plasma magnesium, preparation H is significantly more effective than preparation F in raising the concentration of magnesium in the red blood corpuscles.
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1 hour over a column of diameter 4 cm, filled with the same resin as in Example 1, the volume of the resin bed being 1 liter. The equivalent flow rate was therefore 5.5 liters/hour/liter of resin.
The first 250 milliliters were discarded and isle milliliter samples A to I were taken every 500 milliliters.
Each sample A to I was divided up into five 22.5 ml flasks.
- The first flask is the standard used for the calcium determination.
- The second flask was stored at ambient temperature.
- The third flask was stored in a refrigerator.
- The fourth flask, to which 4 g/liter of McCauley were added, was stored at ambient temperature.
- The fifth flask, to which 4 g/liter of McCauley were added, was stored in a refrigerator.
The calcium in the various samples was determined in the same way as in Example 1.
The results were as follows, the calcium content of the standard being 1.24 g/liter.
TABLE VI
Sample Calcium content of the Percentage of calcium __ equate in mg/liter retained by the resin A 67 94.59 B 73 94.11 C 79 93.63 D 84 93.22 E 100 91.93 F 123 90.~3 G 152 87.74 H 192 84.51 I 218 82.92 Lowe The various samples were also observed with the naked eye.
- After standing for 24 hours at ambient temperature:
. Those flasks of samples A to E without McCoy showed two very distinct phases, and the same applied to those of samples F to I.
. Those flasks of samples A to E with McCoy did not show any phase separation and those of samples F to I only showed a very slight separation into two phases.
- After standing for 24 hours in a refrigerator:
. Those flasks of samples A to E without McCoy showed two distinct phases and those of samples F to I showed two very distinct phases.
. Those flasks of all the samples with McCoy showed two poorly visible phases.
After standing for 72 hours, all the flasks, whether stored at ambient temperature or in a refrigera-ion and whether containing McCoy or not, showed a separation into two very distinct phases.
This example shows that magnesium-supplemented calcium-depleted milk is more stable than non-supplemented calcium-depleted milk and can be stored for 24 hours virtually without phase separation.
The milk according to the invention can be used for the production of yogurts, as shown in the example below.
Example 6: yogurts produced with magnesium-supplemented calcium-depleted milk according to the invention Two liters of "long-life, VHT-sterilized" milk were passed over resin under the same conditions as in Example 2. This gave milk from which about 46% of the calcium which it contained had been removed. One series of yogurts was produced with this calcium-depleted ~2~8~39S
milk without the addition of McCauley and another series of yogurts was produced after the addition of variable quantities of McCauley to this milk. The ferment used for these various products consisted of milk powder containing sucrose, lactose and Strep. thermophilus LOB. Bul~aricus (blue ferment sold by Yalacta), in a proportion of 4 g of ferment per liter of milk.
The standard sample, without added McCoy, made it possible to obtain stable yogurts having good keeping properties. The same applied to samples to which 2 g/liter and 4 g/liter of McCoy had been added.
However, for an McCauley supplement of more than 4 g/liter?
the yogurts obtained showed rapid sedimentation.
It is therefore possible to produce yogurts with the milk according to the invention, depleted in calcium and supplemented with a maximum of 4 g/liter of McCoy.
Example 7: effect of oral supplementation achieved with the milk-based products according to the invention in the case of magnesium deficiency a) Test protocol Experiments on rats made it possible to assess the effect of the oral administration of a magnesium-enriched milk-based preparation according to the invention in the case of magnesium deficiency.
Male rats of the Wisteria strain were divided randomly into 3 groups. One of these groups received ad lobotomy a purified diet having a normal magnesium content (1 g/kg of solids) and the other two groups received a magnesium-deficient diet (0.050 g/kg of solids) for 16 days.
From day 13, the diet of one of the deprived groups was supplemented with magnesium by administering S ml of milk-based product according to the invention sly (approximately 50% calcium-depleted milk with 4 g/
liter of added McCoy) to the rats by means of a stomach tube, twice a day for 4 days. A blood sample was taken from each animal of the 3 groups on day 13 of the experiment start of the supplementation period) and on day 16 (end of the experimental period). The animals were sacrificed about 3 hours after the last stomach tube had been inserted, the blood being collected by cardiac puncture under ether anesthesia.
The magnesium was determined in the plasma and the red blood corpuscles by absorption spectrophotometry (Perking Elmer 420).
b) Results The results are given in the table which follows:
Level of My in the plasma (average for each group of animals) Control Deprived Deprived groups groups (1) groups (2) Samples on day 13 19.15 + 0.27 3.56 + 0.48 4.50 + 0.22 Supplemented deprived . groups Samples on day 16 17.55 + 0.29 4.31 + 0.19 15.42 + 0.42 12~8895 Level of My in the red blood corpuscles (average for each group) Control I Deprived Deprived groups groups (1) groups (2) Samples on day 13 59.27 + 1.38 35.82 + 1.88 35.02 + 2.27 Supplemented deprived groups _ Samples on day 16 61.60 0.93 38.39 - 1.83 56.76 + 1.65 The following comments can be made on the results:
On day 13 of deprivation, the classical signs of magnesium deficiency appeared in an identical way in the two deprived groups: a reduction in growth, hyperemia of the ears and a significant reduction in the concentrations of magnesium in the serum and red blood corpuscles, compared with the control group.
Continuation of the deprivation in the non-supplemented group did not modify the above parameters.
The supplementation of a deprived group with the milk-based preparation according to the invention resulted in a highly significant increase in the My values of the plasma and red blood corpuscles, compared with the deprived group. However, these values, which are very close to the normal values, are significantly lower than those of the control groups. The hyperemia of the ears disappeared.
In conclusion, the preparation according to the invention makes it possible, after administration for 4 days, to correct a severe experimental magnesium deficiency almost completely.
~Lzla~s~
having different Contents The test protocol described in Example 7 was repeated using magnesium-supplemented milk-based preparation according to the invention, under the conditions below.
5 groups of rats were used sod divided up as follows:
. the first group (group A) served as the control group while the other 4 were deprived by means of a suitable diet.
. the second group (group B) was the deprived control group and was continuously fed with the same diet up to stout day 16.
. the third group (group C) was supplemented from day 13 with a milk-based preparation containing 400 my of My++ cation per liter.
. the fourth group (group D) was supplemented from day 13 with a milk-based preparation containing 700 my of My++ cation per liter.
. the fifth group (group E) was supplemented from day 13 with a milk-based preparation containing 400 my of My++ cation plus 10 my of vitamin By per liter.
The milk-based preparations used in the above tests were yogurts prepared from an approximately 25%
calcium-depleted milk and having the following characteristics:
Group C: 90 ml yogurts containing 400 my of My per liter;
Group D: 90 ml yogurts containing 700 my of My per liter;
Group E: 90 ml yogurts containing 400 my of My++ plus 10 my of vitamin By per liter.
lZ1889S
Results On day 13 of deprivation, the classical signs of magnesium deficiency appeared in an identical way in the two deprived groups: a slight reduction in growth, hyperemia of the ears and a significant reduce lion in the concentrations of magnesium in the serum and red blood corpuscles, compared with the control group.
Continuation of the deprivation in the non-supplemented group did not modify the above parameters.
Supplementation with different milk-based preparations resulted in a highly significant increase in the My values of the plasma and red blood corpuscles, compared with the deprived group. However, these values are lower than those of the control groups. The hyperemia of the ears disappeared.
The different types of supplementation had different effects on the serum magnesium.
The serum magnesium of group D is significantly higher than than of groups C and E.
The serum magnesium of group E is significantly higher than that of group C.
The various milk-based preparations according to the invention make it possible rapidly to correct an experimental magnesium deficiency.
The concentration of magnesium in the plasma and red blood corpuscles and the concentration of calcium in the first and second blood samples (on day 13 and day 16) have been indicated in Tables VII, VIII
and IX below. The number of animals used per group is indicated in brackets in each table.
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121f~895 Example 9: effect of the calcium level on the no-plenishing of deprived animals with magnesium using the milk-based products according to the invention The test protocol of Example 7 was repeated using male Wisteria rats of initial weight 200 go divided randomly into 5 groups (T-0-F-G-H), These rats received ad lobotomy a purified diet having a normal magnesium content (group T) or a deficient magnesium content (0, F, G, H) (1 g or 0.050 g/kg of solids) for 16 days.
From day 13 of the experimental period, the supplementation of the deprived groups with My was carried out by the administration of 5 ml of the milk-based products by means of a stomach tube, twice a day for 4 days (groups F, G, Ho A blood sample was taken on day 13, before the start of supplementation, from 8 control groups and 8 magnesium-deprived groups, and on day 16, at the end of the supplementation period, from all the groups.
The animals were sacrificed about 3 hours after the insertion of the last tube, and the blood was collected by cardiac puncture under ether anesthesia.
The concentrations of magnesium and calcium in I the plasma and of magnesium in the red blood corpuscles were determined by absorption spectrometer (Perking Elmer 420). The results obtained are shown in Tables X to XIV below. The number of rats used in each group is indicated in brackets in the various tables.
The milk-based products used in the above tests were yogurts having the following characteristics:
Group F: 90 ml yogurts produced from non calcium-depleted milk containing 1000 my of My + per liter;
Group G: 90 ml yogurts produced from approximately 35 25% calcium-depleted milk containing 1000 my of My f~Q~ k ~8895 per liter;
Group H: 90 ml yogurts produced from approximately 50% calcium-depleted milk containing 1000 my of My++
per liter.
As in the above tests, on day 13 of deprivation, the classical signs of magnesium deficiency appeared in an identical way in the two deprived groups: a slight reduction in growth, hyperemia of the ears, a signify-cant reduction in the concentrations of magnesium in the serum and red blood corpuscles, compared with the control group, and hypercalcemia.
Supplementation with the various milk-based preparations (F, I, H) resulted in a resumption of growth in the deprived groups and a highly significant increase in the My values of the plasma and red blood corpuscles.
The different types of supplementation did not have different effects on the serum magnesium, but the concentration of magnesium in the red blood corpuscles of group H is significantly higher than that of group F (6.36 + 0.07 us 6.07 0.09; t = 2.28; P C 0.05).
In conclusion, the various preparations studied make it possible to correct an experimental magnesium deficiency rapidly. Although it was not possible to demonstrate a difference in the effect of the different preparations on the plasma magnesium, preparation H is significantly more effective than preparation F in raising the concentration of magnesium in the red blood corpuscles.
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Claims (8)
OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A magnesium-enriched milk which is obtained by the addition, to milk depleted or not depleted in calcium, of a quantity of a magnesium salt capable of providing up to 1 g/litre of Mg**.
2. A milk as claimed in claim 1, which is raw whole milk, semi-skimmed milk or pasteurized milk.
3. A milk as claimed in claim 2, which is calcium-depleted milk.
4. A milk as claimed in any one of claims 1 to 3, which is depleted in calcium by the removal of 25 - 50% of the calcium initially contained in the milk, by passage of the milk over an ion exchange resin and the subsequent addition of magnesuum in a quantity ranging up to 1 g/litre of Mg**.
5. A milk as claimed in claim 1, claim 2 or claim 3 where the Ca/Mg ratio is 1 to 0.6.
6. A milk product which is prepared from the milk as claimed in claim 1, claim 2 or claim 3.
7. A yogurt which is prepared from the milk as claimed in claim 1, claim 2 or claim 3.
8. A milk as claimed in claim 1, containing from about 0.15 to about 1 g/litre of Mg**.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR83.15.731 | 1983-10-03 | ||
| FR8315731A FR2552631B1 (en) | 1983-10-03 | 1983-10-03 | MILK AND MILK PRODUCTS DEPLETED OR NOT IN CALCIUM AND ENRICHED IN MAGNESIUM |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1218895A true CA1218895A (en) | 1987-03-10 |
Family
ID=9292764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000464444A Expired CA1218895A (en) | 1983-10-03 | 1984-10-01 | Milk and milk products depleted or not depleted in calcium and enriched in magnesium |
Country Status (7)
| Country | Link |
|---|---|
| EP (1) | EP0138690B1 (en) |
| JP (1) | JPH072079B2 (en) |
| AT (1) | ATE86077T1 (en) |
| CA (1) | CA1218895A (en) |
| DE (1) | DE3486087T2 (en) |
| FR (1) | FR2552631B1 (en) |
| OA (1) | OA07828A (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| NL9000613A (en) * | 1990-03-16 | 1991-10-16 | Friesland Condensfab | CALCIUM ENRICHED FERMENTED MILK BEVERAGES. |
| FR2670088B1 (en) * | 1990-12-10 | 1994-01-14 | Institut Recherche Agronomique | PROCESS FOR OBTAINING DAIRY PRODUCTS, PARTICULARLY CHEESE, HYPOSODES, AND PRODUCTS OBTAINED. |
| DE19735385A1 (en) * | 1997-08-14 | 1999-02-18 | Wild Gmbh & Co Kg Rudolf | Refreshing acidic, optionally carbonated milky beverage with pleasant feel in mouth |
| FR2811518B1 (en) * | 2001-05-11 | 2003-02-14 | Olivier Claude Alain Roujansky | DECREASE IN ACIDITY AND MAGNESIUM ENRICHMENT OF SPECIAL DAIRY FOOD COMPOSITIONS PREVIOUSLY ACIDIFIED BY LACTOFERMENTATION OR BY ADDITION OF LACTIC ACID |
| WO2008117302A1 (en) * | 2007-03-23 | 2008-10-02 | Council Of Scientific & Industrial Research | A process for the preparation of probiotic fermented milk beverage with enhanced stability and metal ions during storage with adjuvant supplementation |
| WO2017203504A1 (en) * | 2016-05-23 | 2017-11-30 | The State Of Israel, Ministry Of Agriculture & Rural Development, Agricultural Research Organization (Aro) (Volcani Center) | Magnesium ion as antibacterial agent |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH301778A (en) * | 1945-06-14 | 1954-09-30 | M & R Dietetic Lab Inc | Process for the manufacture of a dried milk product and product obtained by this process. |
| US3192124A (en) * | 1962-11-19 | 1965-06-29 | Nat Dairy Prod Corp | Method of making phage resistant bacterial culture medium |
| GB1493993A (en) * | 1975-05-16 | 1977-12-07 | Howard A | Dietary supplement and dietary methods employing said supplement for the treatment of obesity |
| FR2310708A1 (en) * | 1975-05-16 | 1976-12-10 | Sopharga Lab | NEW DRINKS WITHOUT ALCOHOLS |
| FI60107C (en) * | 1978-02-24 | 1982-12-13 | Suomen Laeaeketehdas Oy Salco | SOM KRYDDA ELLER SOM KONSERVERINGSMEDEL FOER LIVSMEDEL ANVAENDBAR BORDSSALTPRODUKT |
| FR2452879A1 (en) * | 1979-04-06 | 1980-10-31 | Bel Fromageries | Ultrafiltered milk prods. used in cheese mfr. - treated before or after ultrafiltration to remove calcium by ion exchange |
| FR2480568A1 (en) * | 1980-04-17 | 1981-10-23 | Bridel Laiteries | Acidulated milk with low mineral content - made by treating fresh milk with cation exchange resin, useful for addn. to milk to form casein coagulate |
-
1983
- 1983-10-03 FR FR8315731A patent/FR2552631B1/en not_active Expired - Fee Related
-
1984
- 1984-10-01 DE DE8484401957T patent/DE3486087T2/en not_active Expired - Fee Related
- 1984-10-01 AT AT84401957T patent/ATE86077T1/en active
- 1984-10-01 CA CA000464444A patent/CA1218895A/en not_active Expired
- 1984-10-01 EP EP84401957A patent/EP0138690B1/en not_active Expired - Lifetime
- 1984-10-03 OA OA58404A patent/OA07828A/en unknown
- 1984-10-03 JP JP59206470A patent/JPH072079B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH072079B2 (en) | 1995-01-18 |
| DE3486087D1 (en) | 1993-04-08 |
| EP0138690B1 (en) | 1993-03-03 |
| JPS60102136A (en) | 1985-06-06 |
| EP0138690A2 (en) | 1985-04-24 |
| DE3486087T2 (en) | 1993-08-19 |
| OA07828A (en) | 1986-11-20 |
| EP0138690A3 (en) | 1987-06-03 |
| FR2552631B1 (en) | 1990-10-19 |
| ATE86077T1 (en) | 1993-03-15 |
| FR2552631A1 (en) | 1985-04-05 |
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