ROBERT BRADLEY, D.D.S.
Dentist at Junction Rd, Madison, WI

8163325, Apr 24, 2012

Mar 3, 2005

11/071511

Robert L. Bradley - Middleton WI, US

Wisconsin Alumni Research Foundation - Madison WI

A23C 19/00

426582, 426 36, 426519, 426522

Methods of making acid and rennet-based cheeses include processing a previous lot of milk to produce curds and whey from the previous lot of milk, and removing the whey from the curd. For cottage cheeses, curds are washed with a wash water. Whey and wash water (when used) include fine particles of curd, which are collected, added, and mixed into a subsequent lot of milk preferably using a mixer such as a homogenizer or colloid mill. Mixing preferably reduces the fine particle size of at least a plurality of the fine particles and increases the total amount of surface area thereof. Fine particles are reincorporated into the matrix of the curd made from the subsequent lot of milk, which increases curd yield. Also provided is a higher yield cheese that is made from a subsequent lot of milk that includes fine particles of curd from a previous lot of milk.

6884453, Apr 26, 2005

Feb 13, 2002

10/074870

Robert L. Bradley - Middleton WI, US

Wisconsin Alumni Research Foundation - Madison WI

A23C019/00

426582, 426 36, 426519, 426522

Methods of making acid and rennet-based cheeses include processing a previous lot of milk to produce curds and whey from the previous lot of milk, and removing the whey from the curd. For cottage cheeses, curds are washed with a wash water. Whey and wash water (when used) include fine particles of curd, which are collected, added, and mixed into a subsequent lot of milk preferably using a mixer such as a homogenizer or colloid mill. Mixing preferably reduces the fine particle size of at least a plurality of the fine particles and increases the total amount of surface area thereof. Fine particles are reincorporated into the matrix of the curd made from the subsequent lot of milk, which increases curd yield. Also provided is a higher yield cheese that is made from a subsequent lot of milk that includes fine particles of curd from a previous lot of milk.

2003000, Jan 2, 2003

Mar 12, 2002

10/095856

Leorges Da Fonseca - Belo Horizonte-MG, BR
Robert Bradley - Middleton WI, US

C07K014/76

530/362000

Disclosed is a method of fractionating -lactalbumin from -lactoglobulin in whey or whey protein concentrate. The method includes the steps of contacting whey or whey protein concentrate with a complexing agent so that the complexing agent forms insoluble complexes with -lactoglobulin present in the whey or whey protein concentrate. The insoluble complexes are then separated from the whey or whey protein concentrate, thus yielding a precipitate that is predominately -lactoglobulin and is substantially devoid of -lactalbumin, and a supernatant that predominately -lactalbumin and is substantially devoid of -lactoglobulin.

4293573, Oct 6, 1981

Mar 30, 1979

6/025615

Robert L. Bradley - Madison WI
Majid Hekmati - Karaj, IR

Wisconsin Alumni Research Foundation - Madison WI

A23C 912

426 43

A frozen yogurt is prepared containing an admixture of cream, condensed skimmilk, sucrose, corn sweetener, stabilizers and 30-50% fluid acid whey based on the total weight of the admixture. In preparing the yogurt, a mixture of the condensed skimmilk and cream is pasteurized and fermented with a yogurt culture. The resulting fermented mixture is mixed with a pasteurized mixture of the sucrose, corn sweetener, stabilizers and fluid acid whey and the resulting mixture is homogenized and frozen to produce the frozen yogurt.