Search Results for: Whey containing any sweetening matter
(class / ) paper containing (e.g., paperboard, cardboard, fiberboard, etc.) (class / ) glass, ceramic, or sintered, fused, fired, or calcined metal oxide or metal carbide containing (e.g., porcelain, brick, cement, etc.) (class / ) flexible food casing (e.g., sausage type, etc.)
(class / ) polymer or resin containing (i.e., natural or synthetic) (class / ) spirally flat-wound strand or strip (e.g., braided rug, etc.) (class / ) mass transmissive of light through all layers and having opaque border (e.g., stained glass, wired glass, etc.)...
https://patents.justia.com/patents-by-us-classification/428
several hours until it thickens. the milk's fat content, origin (cow, sheep, goat), and use of additional cultures impart different consistencies, flavors, and potential health effects to the final product, and techniques such as straining further alter its taste, texture, and nutritional value. but no matter
yogurts here's what's trending in the yogurt aisle: greek yogurt. this tends to be less tangy than "regular" yogurt, but its most distinctive feature is its thick, creamy consistency (even in low-fat and nonfat versions), which is produced by a straining process that eliminates much of the liquid part (whey...
https://www.berkeleywellness.com/taxonomy/term/120/feed