FR2135073A1 - Dry dairy product for baking from whey - Google Patents

Dry dairy product for baking from whey

Info

Publication number
FR2135073A1
FR2135073A1 FR7116152A FR7116152A FR2135073A1 FR 2135073 A1 FR2135073 A1 FR 2135073A1 FR 7116152 A FR7116152 A FR 7116152A FR 7116152 A FR7116152 A FR 7116152A FR 2135073 A1 FR2135073 A1 FR 2135073A1
Authority
FR
France
Prior art keywords
whey
product
solids
skimmed milk
dairy product
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
FR7116152A
Other languages
French (fr)
Other versions
FR2135073B1 (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.)
HOOD ET SONS Inc
Original Assignee
HOOD ET SONS Inc
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 HOOD ET SONS Inc filed Critical HOOD ET SONS Inc
Priority to FR7116152A priority Critical patent/FR2135073A1/en
Priority to BE766786A priority patent/BE766786A/en
Publication of FR2135073A1 publication Critical patent/FR2135073A1/en
Application granted granted Critical
Publication of FR2135073B1 publication Critical patent/FR2135073B1/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
    • 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
    • A23C1/00—Concentration, evaporation or drying
    • A23C1/04—Concentration, evaporation or drying by spraying into a gas stream
    • A23C1/045—Concentration, evaporation or drying by spraying into a gas stream by simultaneously or separately spraying of two different liquid products other than water or steam; by separate addition of additives other than milk products or lactose in the spray-dryer

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

Dry dairy product utilisable in baking e.g. bread or cakes, contg. sour whey is prepd. by a process utilising the following points:- (a) non-neutralised hot whe is denatured; the serum proteins from a non-acid diary product contg. skimmed milk are denatured separately and the mixture is dried by atomising, separately and simultaneously, the whey and dairy product in one tower; the quantity of sour whey solids being dispatched not exceeding 43% of the wt. of the mixture; (b) the pH of the sour whey is 4.0 plus-or-minus 0.2, the diary product being whole milk, skimmed milk or buttermilk, (c) the whey is from farmhouse cheese and the diary product is skimmed milk, (d) the proportion of solids of the whey and skimmed milk are 40% and 60% resp., (e) the whey and dairy product are concd. before drying by atomisation, such that their solids contents become 45% and 30% resp. these concentrates being injected into the atomisation tower in nearly equal volumes, and (f) the casein solids in suspension in the whey are removed before denaturing the whey. The product is non-hygroscopic, and its pH after reconstitution is >=5.5.
FR7116152A 1969-05-15 1971-05-05 Dry dairy product for baking from whey Granted FR2135073A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
FR7116152A FR2135073A1 (en) 1971-05-05 1971-05-05 Dry dairy product for baking from whey
BE766786A BE766786A (en) 1969-05-15 1971-05-06 Dry dairy product for baking from whey

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR7116152A FR2135073A1 (en) 1971-05-05 1971-05-05 Dry dairy product for baking from whey

Publications (2)

Publication Number Publication Date
FR2135073A1 true FR2135073A1 (en) 1972-12-15
FR2135073B1 FR2135073B1 (en) 1975-07-04

Family

ID=9076440

Family Applications (1)

Application Number Title Priority Date Filing Date
FR7116152A Granted FR2135073A1 (en) 1969-05-15 1971-05-05 Dry dairy product for baking from whey

Country Status (1)

Country Link
FR (1) FR2135073A1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2544589A1 (en) * 1983-04-22 1984-10-26 Tireau Jean Claude Improved method for making leavened bread
EP0716810A1 (en) * 1994-12-12 1996-06-19 Societe Des Produits Nestle S.A. Process for preparing a milk by-product for chocolate and confectionery

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB302439A (en) * 1927-10-10 1928-12-20 John Golding Improvements relating to milk products

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB302439A (en) * 1927-10-10 1928-12-20 John Golding Improvements relating to milk products

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2544589A1 (en) * 1983-04-22 1984-10-26 Tireau Jean Claude Improved method for making leavened bread
EP0716810A1 (en) * 1994-12-12 1996-06-19 Societe Des Produits Nestle S.A. Process for preparing a milk by-product for chocolate and confectionery

Also Published As

Publication number Publication date
FR2135073B1 (en) 1975-07-04

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Legal Events

Date Code Title Description
ST Notification of lapse