FR2011861A1 - Milk whey associated with casein and added - fat for substitute natural milk powder - Google Patents

Milk whey associated with casein and added - fat for substitute natural milk powder

Info

Publication number
FR2011861A1
FR2011861A1 FR6916544A FR6916544A FR2011861A1 FR 2011861 A1 FR2011861 A1 FR 2011861A1 FR 6916544 A FR6916544 A FR 6916544A FR 6916544 A FR6916544 A FR 6916544A FR 2011861 A1 FR2011861 A1 FR 2011861A1
Authority
FR
France
Prior art keywords
whey
added
solids
casein
fat
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.)
Granted
Application number
FR6916544A
Other languages
French (fr)
Other versions
FR2011861B1 (en
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nestle Purina PetCare Co
Original Assignee
Ralston Purina Co
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Ralston Purina Co filed Critical Ralston Purina Co
Publication of FR2011861A1 publication Critical patent/FR2011861A1/en
Application granted granted Critical
Publication of FR2011861B1 publication Critical patent/FR2011861B1/fr
Granted legal-status Critical Current

Links

Classifications

    • 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
    • A23C11/00—Milk substitutes, e.g. coffee whitener compositions
    • A23C11/02—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins
    • A23C11/04—Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk 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
    • A23C21/04—Whey; Whey preparations containing non-milk components as source of fats or 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
    • A23C21/06—Mixtures of whey with milk products or milk components
    • 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
    • A23C9/15—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
    • A23C9/1512—Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins containing isolated milk or whey proteins, caseinates or cheese; Enrichment of milk products with milk proteins in isolated or concentrated form, e.g. ultrafiltration retentate

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)

Abstract

A milky product prepared by adding to whey sufficient animal protein preferably casein, to give final protein content 3% to 37% weight of product. pH is then adjusted to 6.5-6.9. The mixture is concentrated to 35% to 55% solids content and dried. About 1% to 50% (weight of total solids) of animal or vegetable fat may be added after pH adjustment. The whey contains 6 to 40% solids but may be concentrated preferably to between 20% and 37% solids before addition of protein. The dried mix simulates natural milk when reconstituted in water without objectionable taste associated with whey as a starting substance. Useful for bread and confectionery.
FR6916544A 1968-05-21 1969-05-21 Milk whey associated with casein and added - fat for substitute natural milk powder Granted FR2011861A1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US73093868A 1968-05-21 1968-05-21

Publications (2)

Publication Number Publication Date
FR2011861A1 true FR2011861A1 (en) 1970-03-13
FR2011861B1 FR2011861B1 (en) 1973-05-25

Family

ID=24937406

Family Applications (1)

Application Number Title Priority Date Filing Date
FR6916544A Granted FR2011861A1 (en) 1968-05-21 1969-05-21 Milk whey associated with casein and added - fat for substitute natural milk powder

Country Status (3)

Country Link
DE (1) DE1921793A1 (en)
FR (1) FR2011861A1 (en)
NL (1) NL6907809A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2185363A1 (en) * 1972-05-22 1974-01-04 Nestle Sa

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3046511A1 (en) * 1980-12-10 1982-06-16 Rudolf 8034 Germering Schanze METHOD FOR PRODUCING CONCENTRATES CONTAINED IN PROTEINS, CONCENTRATES CONTAINED IN PROTEINS AND THEIR USE

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2185363A1 (en) * 1972-05-22 1974-01-04 Nestle Sa

Also Published As

Publication number Publication date
FR2011861B1 (en) 1973-05-25
DE1921793A1 (en) 1969-11-27
NL6907809A (en) 1969-11-25

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Legal Events

Date Code Title Description
ST Notification of lapse