Burns, Doane, Swecker & Mathis
Process for preparing phosphorus-reduced cow milk
 The phosphorus-reduced cow milk of the invention contains a reduced proportion of phosphorus of 1.0 g to 2.0 g per 100 g of protein in the cow milk, the weight ratio of phosphorus to calcium being 1:2, nearly the same as that of human milk. The ratio is most adequate for calcium absorption and is suitable as food for kidney-disease patients with reduced calcium-absorbing function, persons of old age and hyperphosphatemia patients. Moreover, the phosphorus-reduced cow milk of the invention in which only phosphorus component is selectively removed and none of other component is lost maintains the value of cow milk as perfect food. 
Terumo Kabushiki Kaisha
A A A
A23C A23C A23C
inventional inventional inventional
Shiro Hiroshi
Watanabe Nakashima