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Stephen T Dybing, 70677 Curecanti Cir, Grand Junction, CO 81507

Known as:
Steve T Dybing Dean Dybing Joan Dybing
Related to:
Karen M Peffley 64

Stephen Dybing Phones & Addresses

677 Curecanti Cir, Grand Jct, CO 81507    717-4872168   

Grand Junction, CO   

Cheyenne, WY   

2161 Saint Clair Ct, Harrisburg, PA 17110    717-6714575   

Lemoyne, PA   

Hummelstown, PA   

Reading, PA   

Minneapolis, MN   

677 Curecanti Cir, Grand Junction, CO 81507    717-6714575   

Work

Position: Construction and Extraction Occupations

Education

Degree: Associate degree or higher

Emails

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Mentions for Stephen T Dybing

Publications & IP owners

Us Patents

Modified Milk Protein Concentrates And Their Use In Making Gels And Dairy Products

US Patent:
7192619, Mar 20, 2007
Filed:
Apr 12, 2002
Appl. No.:
10/122702
Inventors:
Stephen Thomas Dybing - Harrisburg PA, US
Ganugapati Vijaya Bhaskar - Palmerston North, NZ
Francis Patrick Dunlop - Palmerston North, NZ
Anthony Michael Fayerman - Palmerston North, NZ
Michael John Whitton - Palmerston North, NZ
Assignee:
New Zealand Dairy Board - Wellington
International Classification:
A23C 9/00
US Classification:
426580, 426491, 426582, 426657
Abstract:
The method of the invention produces modified milk protein concentrates using cation exchange to replace divalent ions with monovalent ions. The modified milk protein concentrate produced may be converted into a gel which may be a cheese-like product itself, or used to make end products such as cheeses, cheese-like products, savory products, desserts, confectionary products and intermediate food products.

Method For Producing A Food Product From A Concentrated Protein

US Patent:
8080276, Dec 20, 2011
Filed:
Aug 22, 2003
Appl. No.:
10/646852
Inventors:
Stephen T. Dybing - Harrisburg PA, US
Assignee:
Fonterra Co-Operative Group Ltd. - Auckland
International Classification:
A23J 1/00
US Classification:
426656, 426580, 426586, 426657
Abstract:
Improved processes for manufacturing cream, plastic cream, cream analogs, milk, milk analogs, and other food products from concentrated and/or dried protein and a suitable fat source are provided. Preferably, the protein is treated to enhance its ability to emulsify fat.

Possible Relatives

Eric Dybing  Stephen H Last  Stephen V Johnson  Stephen Stamps  Stephen C Stancil  Stephen Stander  Stephen L Johnston  Stephen B Standridge  Stephen J Stanek  Stephen Stanfill 

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