GB1316149A - Whey composition - Google Patents
Whey compositionInfo
- Publication number
- GB1316149A GB1316149A GB2983670A GB2983670A GB1316149A GB 1316149 A GB1316149 A GB 1316149A GB 2983670 A GB2983670 A GB 2983670A GB 2983670 A GB2983670 A GB 2983670A GB 1316149 A GB1316149 A GB 1316149A
- Authority
- GB
- United Kingdom
- Prior art keywords
- whey
- july
- whey composition
- acid
- composition
- 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.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/263—Animal proteins from dairy products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/28—Organic sulfur compounds
-
- 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
- A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
- A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
1316149 Whey product FOREMOSTMcKESSON Inc 31 July 1970 [31 July 1969] 29836/71 Divided out of 1316148 Heading A2B An acidified whey composition in concentrated form comprises spray-dried whey and an acid such that the pH is 4.0-5.0 and the titratable acidity (as defined) is 3.5-7.8% (expressed as lactic acid). Also present may be a gluten activating agent.
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US84646169A | 1969-07-31 | 1969-07-31 |
Publications (1)
Publication Number | Publication Date |
---|---|
GB1316149A true GB1316149A (en) | 1973-05-09 |
Family
ID=25298014
Family Applications (2)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3719670A Expired GB1316148A (en) | 1969-07-31 | 1970-07-31 | Short time process for the manufacture of partially leavened bakery products and composition therefor |
GB2983670A Expired GB1316149A (en) | 1969-07-31 | 1970-07-31 | Whey composition |
Family Applications Before (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
GB3719670A Expired GB1316148A (en) | 1969-07-31 | 1970-07-31 | Short time process for the manufacture of partially leavened bakery products and composition therefor |
Country Status (3)
Country | Link |
---|---|
JP (1) | JPS519019B1 (en) |
CA (1) | CA922573A (en) |
GB (2) | GB1316148A (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU579044B2 (en) * | 1984-01-31 | 1988-11-10 | Arnott's Biscuits Limited | Fermentation method |
NZ210967A (en) * | 1984-01-31 | 1988-07-28 | Arnott S Biscuits Ltd | Continuous fermentation process: milled grain slurry fermented with lactic acid producing bacteria |
CH686477A5 (en) * | 1994-04-12 | 1996-04-15 | Panofina Ag | Prodn. of storable raw dough esp. for pizza |
-
1970
- 1970-07-14 CA CA088184A patent/CA922573A/en not_active Expired
- 1970-07-30 JP JP6646470A patent/JPS519019B1/ja active Pending
- 1970-07-31 GB GB3719670A patent/GB1316148A/en not_active Expired
- 1970-07-31 GB GB2983670A patent/GB1316149A/en not_active Expired
Also Published As
Publication number | Publication date |
---|---|
JPS519019B1 (en) | 1976-03-23 |
CA922573A (en) | 1973-03-13 |
GB1316148A (en) | 1973-05-09 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
PS | Patent sealed | ||
PLNP | Patent lapsed through nonpayment of renewal fees |