DE2653003A1 - Klaerung molkeproteinhaltiger fluessigkeiten - Google Patents
Klaerung molkeproteinhaltiger fluessigkeitenInfo
- Publication number
- DE2653003A1 DE2653003A1 DE19762653003 DE2653003A DE2653003A1 DE 2653003 A1 DE2653003 A1 DE 2653003A1 DE 19762653003 DE19762653003 DE 19762653003 DE 2653003 A DE2653003 A DE 2653003A DE 2653003 A1 DE2653003 A1 DE 2653003A1
- Authority
- DE
- Germany
- Prior art keywords
- protein
- whey
- liquid
- demineralization
- whey protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims description 71
- 102000007544 Whey Proteins Human genes 0.000 title claims description 70
- 239000007788 liquid Substances 0.000 title claims description 34
- 235000021119 whey protein Nutrition 0.000 title claims description 27
- 238000005352 clarification Methods 0.000 title description 12
- 239000005862 Whey Substances 0.000 claims description 43
- 102000004169 proteins and genes Human genes 0.000 claims description 29
- 108090000623 proteins and genes Proteins 0.000 claims description 29
- 235000018102 proteins Nutrition 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 25
- 230000002328 demineralizing effect Effects 0.000 claims description 16
- 238000000108 ultra-filtration Methods 0.000 claims description 14
- 238000005115 demineralization Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 235000013361 beverage Nutrition 0.000 claims description 6
- 238000009987 spinning Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 description 17
- 239000000243 solution Substances 0.000 description 14
- 239000012141 concentrate Substances 0.000 description 12
- 239000006260 foam Substances 0.000 description 12
- 230000035699 permeability Effects 0.000 description 11
- 239000013049 sediment Substances 0.000 description 11
- 239000000126 substance Substances 0.000 description 7
- 235000013351 cheese Nutrition 0.000 description 6
- 239000012460 protein solution Substances 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000011038 discontinuous diafiltration by volume reduction Methods 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- 238000004062 sedimentation Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 150000001450 anions Chemical class 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 235000014214 soft drink Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000005018 casein Substances 0.000 description 2
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 2
- 235000021240 caseins Nutrition 0.000 description 2
- 150000001768 cations Chemical class 0.000 description 2
- 210000000991 chicken egg Anatomy 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000000502 dialysis Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002523 gelfiltration Methods 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000008101 lactose Substances 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
- 238000001471 micro-filtration Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000012465 retentate Substances 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- 235000014469 Bacillus subtilis Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 240000002129 Malva sylvestris Species 0.000 description 1
- 235000006770 Malva sylvestris Nutrition 0.000 description 1
- 241000033695 Sige Species 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000003957 anion exchange resin Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000003729 cation exchange resin Substances 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002808 molecular sieve Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000009527 percussion Methods 0.000 description 1
- 230000002085 persistent effect Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 229940070376 protein Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- URGAHOPLAPQHLN-UHFFFAOYSA-N sodium aluminosilicate Chemical compound [Na+].[Al+3].[O-][Si]([O-])=O.[O-][Si]([O-])=O URGAHOPLAPQHLN-UHFFFAOYSA-N 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002834 transmittance Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/66—Proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C21/00—Whey; Whey preparations
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
- A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
- A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2210/00—Physical treatment of dairy products
- A23C2210/25—Separating and blending
- A23C2210/258—Separation or recuperation of fats or lipids from whey or whey products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Water Supply & Treatment (AREA)
- Dairy Products (AREA)
- Non-Alcoholic Beverages (AREA)
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NL7513645A NL173912C (nl) | 1975-11-21 | 1975-11-21 | Werkwijze voor het bereiden van eiwithoudende voedingsmiddelen. |
Publications (1)
Publication Number | Publication Date |
---|---|
DE2653003A1 true DE2653003A1 (de) | 1977-05-26 |
Family
ID=19824900
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DE19762653003 Withdrawn DE2653003A1 (de) | 1975-11-21 | 1976-11-22 | Klaerung molkeproteinhaltiger fluessigkeiten |
Country Status (6)
Country | Link |
---|---|
DE (1) | DE2653003A1 (da) |
DK (1) | DK524176A (da) |
FR (1) | FR2331964A1 (da) |
GB (1) | GB1519897A (da) |
IE (1) | IE43987B1 (da) |
NL (1) | NL173912C (da) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2188526B (en) * | 1986-02-19 | 1990-10-10 | Agricultural & Food Res | A proteinaceous material obtainable from milk or casein-containing milk products ,process for its production and its use in food and drink |
DE3662632D1 (en) * | 1986-04-29 | 1989-05-11 | Express Foods Group Ltd | Method of producing low-fat whey proteins |
EP0604684B1 (en) | 1992-12-23 | 1997-06-11 | Campina Melkunie B.V. | Process for the recovery of alpha-lactalbumin and beta-lactoglobulin from a whey protein product |
WO2005099876A1 (en) | 2004-04-16 | 2005-10-27 | UNIVERSITé LAVAL | Method for extracting lipids from biological solutions |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US2391559A (en) * | 1941-12-18 | 1945-12-25 | June E Faulkner | Beverage |
CH556143A (fr) * | 1972-09-11 | 1974-11-29 | Nestle Sa | Procede de preparation d'une fraction soluble des proteines du petit lait. |
-
1975
- 1975-11-21 NL NL7513645A patent/NL173912C/xx not_active IP Right Cessation
-
1976
- 1976-11-19 DK DK524176A patent/DK524176A/da not_active Application Discontinuation
- 1976-11-19 GB GB4847376A patent/GB1519897A/en not_active Expired
- 1976-11-22 DE DE19762653003 patent/DE2653003A1/de not_active Withdrawn
- 1976-11-22 IE IE256376A patent/IE43987B1/en unknown
- 1976-11-22 FR FR7635143A patent/FR2331964A1/fr active Granted
Also Published As
Publication number | Publication date |
---|---|
FR2331964A1 (fr) | 1977-06-17 |
NL7513645A (nl) | 1977-05-24 |
GB1519897A (en) | 1978-08-02 |
IE43987B1 (en) | 1981-07-15 |
DK524176A (da) | 1977-05-22 |
FR2331964B1 (da) | 1982-01-29 |
NL173912C (nl) | 1984-04-02 |
IE43987L (en) | 1977-05-21 |
NL173912B (nl) | 1983-11-01 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
8141 | Disposal/no request for examination |