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...
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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...
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James Steele, Mateo Budinich, Tarun Bhowmik, Jeffery Broadbent, Dennis Welker | P110047US02

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 ...
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Mark Etzel, Na Li | P180369US02

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...
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Jerrold Robaidek | P190252US01

Technology

Creating ‘Designer’ Yeast Hybrids for Brewing and More

Interspecies yeast hybrids are critical for producing commercially important fermentation products such as Belgian ale, certain ciders and cold-fermented wines. As one major example, lager beer, the m...
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Christopher Hittinger, David Peris Navarro, William Alexander | P160107US03

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

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