GB1400913A - Protein precipitating process - Google Patents

Protein precipitating process

Info

Publication number
GB1400913A
GB1400913A GB3036573A GB3036573A GB1400913A GB 1400913 A GB1400913 A GB 1400913A GB 3036573 A GB3036573 A GB 3036573A GB 3036573 A GB3036573 A GB 3036573A GB 1400913 A GB1400913 A GB 1400913A
Authority
GB
United Kingdom
Prior art keywords
milk
whey
casein
whey protein
curd
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
Application number
GB3036573A
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.)
Patent Technology Inc
Original Assignee
Patent Technology 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 Patent Technology Inc filed Critical Patent Technology Inc
Publication of GB1400913A publication Critical patent/GB1400913A/en
Expired legal-status Critical Current

Links

Classifications

    • 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
    • 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
    • A23J1/207—Co-precipitates of casein and lactalbumine

Landscapes

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

Abstract

1400913 Milk proteins PATENT TECHNOLOGY Inc 26 June 1973 [21 July 1972] 30365/73 Heading C3H [Also in Division C2] A process for removing protein from non-fat milk containing both whey protein and casein involves heating the milk while at a pH of 6À4- 6À8 to a temperature of 190-200‹ F., dispersing calcium chloride as a precipitant into the heated milk and holding the material for a sufficient period at that temperature to effect precipitation of whey protein, thereafter acidifying the material to pH 5À2-5À4 and holding the acidified material to effect precipitation of casein and formation of a curd, the precipitated whey protein being physically consolidated with the casein during precipitation and curd formation, and then removing the consolidated precipitates from the remaining deproteinized whey. The precipitates are then washed with water, milled, treated with alkali and spraydried. The deproteinized whey is centrifuged to remove curd fines and then concentrated to crystallize and separate the lactose. The amount of calcium chloride used for the precipitation is preferably 0À1 lb. per 100 lb. of milk for a holding period of about 20 minutes. The whey resulting from a conventional separation of casein curd from non-fat milk using rennet or acid may be heated, adjusted to pH 4À2-5À2 and then treated with a flocculating agent such as carrageenin to bring down whey protein. This may be used to supplement the whey protein precipitated as described above.
GB3036573A 1972-07-21 1973-06-26 Protein precipitating process Expired GB1400913A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US27373572A 1972-07-21 1972-07-21

Publications (1)

Publication Number Publication Date
GB1400913A true GB1400913A (en) 1975-07-16

Family

ID=23045186

Family Applications (1)

Application Number Title Priority Date Filing Date
GB3036573A Expired GB1400913A (en) 1972-07-21 1973-06-26 Protein precipitating process

Country Status (1)

Country Link
GB (1) GB1400913A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110547356A (en) * 2019-09-23 2019-12-10 张立峰 Functional bean whey protein and production method and application thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110547356A (en) * 2019-09-23 2019-12-10 张立峰 Functional bean whey protein and production method and application thereof

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Legal Events

Date Code Title Description
CSNS Application of which complete specification have been accepted and published, but patent is not sealed