GB1519897A - Method for the clarification of liquids containing whey protein - Google Patents

Method for the clarification of liquids containing whey protein

Info

Publication number
GB1519897A
GB1519897A GB4847376A GB4847376A GB1519897A GB 1519897 A GB1519897 A GB 1519897A GB 4847376 A GB4847376 A GB 4847376A GB 4847376 A GB4847376 A GB 4847376A GB 1519897 A GB1519897 A GB 1519897A
Authority
GB
United Kingdom
Prior art keywords
liquid
whey
weight
protein
content
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
GB4847376A
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.)
STICHTING BEDRIJVEN VAN HET
Original Assignee
STICHTING BEDRIJVEN VAN HET
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 STICHTING BEDRIJVEN VAN HET filed Critical STICHTING BEDRIJVEN VAN HET
Publication of GB1519897A publication Critical patent/GB1519897A/en
Expired legal-status Critical Current

Links

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)
  • Water Supply & Treatment (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

1519897 Whey proteins STICHTING BEDRIJVEN VAN HET NEDERLANDS INSTITUT VOOR ZUIVELONDERZOEK 19 Nov 1976 [21 Nov 1975] 48473/76 Heading C3H A method of clarifying a liquid which contains whey protein comprises demineralizing the liquid so as to obtain a liquid having an ash : protein ratio not exceeding 0À08 : 1, adjusting the protein content of the liquid if necessary to a value not exceeding 1À5% by weight, adjusting the pH of the liquid to a value in the range 4À2 to 4À8 without disturbance of the liquid so as to cause sedimentation and separating the sediment under turbulence-free conditions. Examples describe the passage of centrifuged and pasteurized whey from Gouda cheese-making over a cation and anion exchanger successively. The demineralized whey had a pH of 5À1, a protein content of 0À70% by weight, an ash content of 0À03% by weight and a similar fat content. Sedimentation data of such a material are reported and the use of such materials to make drinks, meringues and concentrates.
GB4847376A 1975-11-21 1976-11-19 Method for the clarification of liquids containing whey protein Expired GB1519897A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7513645A NL173912C (en) 1975-11-21 1975-11-21 PROCESS FOR PREPARING PROTEIN FOODSTUFFS.

Publications (1)

Publication Number Publication Date
GB1519897A true GB1519897A (en) 1978-08-02

Family

ID=19824900

Family Applications (1)

Application Number Title Priority Date Filing Date
GB4847376A Expired GB1519897A (en) 1975-11-21 1976-11-19 Method for the clarification of liquids containing whey protein

Country Status (6)

Country Link
DE (1) DE2653003A1 (en)
DK (1) DK524176A (en)
FR (1) FR2331964A1 (en)
GB (1) GB1519897A (en)
IE (1) IE43987B1 (en)
NL (1) NL173912C (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2188526A (en) * 1986-02-19 1987-10-07 Agricultural & Food Res Whey protein
AU585342B2 (en) * 1986-04-29 1989-06-15 Express Foods Group Limited Method of producing low-fat whey proteins

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2391559A (en) * 1941-12-18 1945-12-25 June E Faulkner Beverage
CH556143A (en) * 1972-09-11 1974-11-29 Nestle Sa PROCESS FOR PREPARING A SOLUBLE FRACTION OF SMALL MILK PROTEINS.

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2188526A (en) * 1986-02-19 1987-10-07 Agricultural & Food Res Whey protein
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
AU585342B2 (en) * 1986-04-29 1989-06-15 Express Foods Group Limited Method of producing low-fat whey proteins

Also Published As

Publication number Publication date
NL7513645A (en) 1977-05-24
IE43987L (en) 1977-05-21
IE43987B1 (en) 1981-07-15
DE2653003A1 (en) 1977-05-26
DK524176A (en) 1977-05-22
FR2331964B1 (en) 1982-01-29
NL173912B (en) 1983-11-01
FR2331964A1 (en) 1977-06-17
NL173912C (en) 1984-04-02

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Legal Events

Date Code Title Description
PS Patent sealed
PCNP Patent ceased through non-payment of renewal fee