Treating compositions with lactoferrin
OwnerMarian L. Kruzelinventor
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Abstract
Reducing the microbial contamination of a composition by treating with lactoferrin.
Claims12
A method for reducing the microbial contamination of a meat product, comprising treating the meat product with a sufficient amount of lactoferrin to reduce microbial contamination.
A method for reducing the microbial contamination of a meat product, comprising treating the meat product with a sufficient amount of isolated lactoferrin to reduce microbial contamination.
A method for reducing the microbial contamination of a meat product, comprising treating the meat product with a sufficient amount of lactoferrin mixed with a carrier to reduce microbial contamination.
A method for reducing the microbial contamination of a meat product, comprising treating the meat product with a sufficient amount of lactofernin mixed with a naturally occuring carrier to reduce microbial contamination.
A method for reducing the microbial contamination of a meat product, comprising treating the meat product with a sufficient amount of isolated lactoferrin mixed with a naturally occuring carrier to reduce microbial contamination.
A method for reducing the microbial contamination of a composition subject to microbial contamination comprising treating the composition with a sufficient amount of lactoferrin to reduce microbial contamination.
A method for reducing the microbial contamination of a composition subject to microbial contamination comprising treating the composition with a sufficient amount of isolated lactoferrin to reduce microbial contamination.
A method for reducing the microbial contamination of a composition subject to microbial contamination comprising treating the composition with a sufficient amount of isolated lactoferrin compounded with a carrier to reduce microbial contamination.
A method for reducing the microbial contamination of a composition subject to microbial contamination comprising treating the composition with a sufficient amount of isolated lactoferrin bound with a naturally occuring carrier to reduce microbial contamination.
A method for retarding food-spoilage comprising applying to food an effective amount of lactoferrin having less than 25% metal loading.
Dependencies are inferred from the claim text.