CS209292B1 - Manufacturing process of all milky proteins concentrates - Google Patents
Manufacturing process of all milky proteins concentrates Download PDFInfo
- Publication number
- CS209292B1 CS209292B1 CS723779A CS723779A CS209292B1 CS 209292 B1 CS209292 B1 CS 209292B1 CS 723779 A CS723779 A CS 723779A CS 723779 A CS723779 A CS 723779A CS 209292 B1 CS209292 B1 CS 209292B1
- Authority
- CS
- Czechoslovakia
- Prior art keywords
- milk
- milky
- manufacturing process
- proteins
- adjusted
- Prior art date
Links
- 239000012141 concentrate Substances 0.000 title claims description 5
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 102000004169 proteins and genes Human genes 0.000 title claims description 5
- 108090000623 proteins and genes Proteins 0.000 title claims description 5
- 239000002253 acid Substances 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 8
- 239000008267 milk Substances 0.000 claims description 8
- 210000004080 milk Anatomy 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 150000007513 acids Chemical class 0.000 claims description 4
- 150000002500 ions Chemical class 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 238000007796 conventional method Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 229910001628 calcium chloride Inorganic materials 0.000 claims 1
- 239000001110 calcium chloride Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000005862 Whey Substances 0.000 description 4
- 102000007544 Whey Proteins Human genes 0.000 description 4
- 108010046377 Whey Proteins Proteins 0.000 description 4
- 102000014171 Milk Proteins Human genes 0.000 description 3
- 108010011756 Milk Proteins Proteins 0.000 description 3
- 235000021239 milk protein Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 2
- 235000020183 skimmed milk Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 229920001467 poly(styrenesulfonates) Polymers 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Landscapes
- Peptides Or Proteins (AREA)
- Dairy Products (AREA)
Description
Predmetom vynálezu je spósob výroby koncentrátov všetkých mliečnych bielkovín, pri ktorom sa úprava aktívnej kyslosti mlieka na ich výrobu vykoná na iontomeničoch a na konečnú úpravu hodnoty pH sa použije len znížený prídavok kyselin.SUMMARY OF THE INVENTION The present invention relates to a process for the preparation of all milk protein concentrates, in which the active acidity of the milk for its preparation is carried out on ion exchangers and only a reduced acid addition is used for the final pH adjustment.
Pri doterajších spósoboch výroby koncentrátov všetkých mliečnych bielkovín sa úprava aktívnej kyslosti mlieka na požadované hodnoty vykonává prídavkom kyselin, hlavně kyseliny sírovej a sol’nej. Spotřeba kyselin je vysoká a ich prídavok znehodnocuje srvátku. Pri použití kyseliny solnéj vysoký obsah chloridov v srvátke znižuje jej vhodnost’ pre dalšie použitie v potravinárskom priemysle a na křmrie účely. Srvátka vzniknutá pri doterajšej výrobě koncentrátov všetkých mliečnych bielkovín použitím kyseliny sírovej je pre uvedené účely nevhodná.In the prior art processes for the production of all milk protein concentrates, the active acidity of the milk is adjusted to the desired values by the addition of acids, mainly sulfuric acid and hydrochloric acid. The consumption of acids is high and their addition destroys whey. When using hydrochloric acid, the high chloride content in whey reduces its suitability for further use in the food and feed industry. Whey produced by the prior art production of all milk protein concentrates using sulfuric acid is unsuitable for this purpose.
Uvedené nedostatky odstraňuje spósob výroby pódia vynálezu, pri ktorom sa úprava aktívnej kyslosti mlieka na požadované hodnoty vykoná na iontomeničoch a na konečnú úpravu aktívnej kyslosti sa použije len znížený prídavok kyselin.The above drawbacks are overcome by the process according to the invention, in which the adjustment of the active acidity of the milk to the desired values is carried out on ion exchangers and only a reduced acid addition is used for the final adjustment of the active acidity.
Výhodou spósobu výroby pódia vynálezu je, že umožňuje úpravu aktívnej kyslosti mlieka zníženým prídavkom kyselin. Súčasne sa pri tomto spósobe výroby znižuje obsah minerálu vo vzniknutej srvátke, ktorú je možné bez použitia nákladných demineralizačných postupov využit aj pre humánnu výživu.An advantage of the process according to the invention is that it allows the active acidity of the milk to be adjusted by the reduced addition of acids. At the same time, this method of production reduces the mineral content of the whey formed, which can also be used for human nutrition without the use of costly demineralization processes.
Příklad 1Example 1
Odstředěné mlieko v množstve 1000 kg sa ohřeje na teplotu 30 °C a nechá sa pretekať cez kolonu naplnenú meničom iontov Dowex 50, alebo iným silné kyslým katexom. Po úpravě aktívnej kyslosti mlieka na hodnotu pH 5,6 sa přidá 0,7 kg chloridu vápenatého v přepočte na bezvodý, zmes sa zahřeje na teplotu 90 °C a přidá sa 4,5 kg roztoku kyseliny soinej zriedenej v pomere 1 : 4. Koagulované bielkoviny sa separujú a spracujú zaužívaným spósobom.The 1000 kg skimmed milk is heated to 30 ° C and passed through a column packed with a Dowex 50 ion exchange or other strong acid cation exchanger. After adjusting the active acidity of the milk to pH 5.6, 0.7 kg of calcium chloride, anhydrous, is added, the mixture is heated to 90 ° C and 4.5 kg of a 1: 4 dilute saline acid solution is added. the proteins are separated and processed in the usual manner.
Příklad 2Example 2
Aktívna kyslosť odstředěného mlieka vychladeného na teplotu 5 °C sa na iontomeničoch upraví na hodnotu pH 5,0. Po přídavku bezwodého chloridu vápenatého v množstve 0,4 g/1 sa mlieko zahřeje ' na teplotu 85 °C a jeho aktívna kyslOiSť sa upraví na hodnotu pH 4,6 prídavkom zriedenej kyseliny sírovej v pomere 1:3. Koagulované bielkoviny sa separujú a spracujú zaužívanými spóso'bmi.The active acidity of the skimmed milk cooled to 5 ° C is adjusted to pH 5.0 on ion exchangers. After addition of anhydrous calcium chloride in an amount of 0.4 g / l, the milk is heated to 85 ° C and its active acid is adjusted to pH 4.6 by adding 1: 3 dilute sulfuric acid. The coagulated proteins are separated and processed according to conventional methods.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS723779A CS209292B1 (en) | 1979-10-25 | 1979-10-25 | Manufacturing process of all milky proteins concentrates |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CS723779A CS209292B1 (en) | 1979-10-25 | 1979-10-25 | Manufacturing process of all milky proteins concentrates |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CS209292B1 true CS209292B1 (en) | 1981-11-30 |
Family
ID=5421163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CS723779A CS209292B1 (en) | 1979-10-25 | 1979-10-25 | Manufacturing process of all milky proteins concentrates |
Country Status (1)
| Country | Link |
|---|---|
| CS (1) | CS209292B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194824A (en) * | 2018-11-16 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Concentrated milk protein liquid and preparation method thereof |
-
1979
- 1979-10-25 CS CS723779A patent/CS209292B1/en unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111194824A (en) * | 2018-11-16 | 2020-05-26 | 内蒙古伊利实业集团股份有限公司 | Concentrated milk protein liquid and preparation method thereof |
| CN111194824B (en) * | 2018-11-16 | 2023-03-03 | 内蒙古伊利实业集团股份有限公司 | Concentrated milk protein liquid and preparation method thereof |
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