GB2293825A - Manufacture of acid whey powder - Google Patents
Manufacture of acid whey powder Download PDFInfo
- Publication number
- GB2293825A GB2293825A GB9420159A GB9420159A GB2293825A GB 2293825 A GB2293825 A GB 2293825A GB 9420159 A GB9420159 A GB 9420159A GB 9420159 A GB9420159 A GB 9420159A GB 2293825 A GB2293825 A GB 2293825A
- Authority
- GB
- United Kingdom
- Prior art keywords
- whey
- concentrated
- base
- concentrated whey
- line
- 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
Links
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 113
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 112
- 239000005862 Whey Substances 0.000 title claims abstract description 111
- 239000002253 acid Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 title description 6
- 238000000034 method Methods 0.000 claims abstract description 38
- 239000012141 concentrate Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000001704 evaporation Methods 0.000 claims abstract description 4
- 239000007921 spray Substances 0.000 claims abstract description 4
- 239000002585 base Substances 0.000 claims description 54
- 239000005018 casein Substances 0.000 claims description 19
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 claims description 19
- 235000021240 caseins Nutrition 0.000 claims description 19
- 238000001728 nano-filtration Methods 0.000 claims description 7
- 238000011144 upstream manufacturing Methods 0.000 claims description 6
- 238000012544 monitoring process Methods 0.000 claims description 4
- 150000008044 alkali metal hydroxides Chemical class 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
- 239000008101 lactose Substances 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- 235000021119 whey protein Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000005115 demineralization Methods 0.000 description 1
- 238000000909 electrodialysis Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000047 product Substances 0.000 description 1
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
- 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
- A23C9/1427—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 dialysis, reverse osmosis or hyperfiltration, e.g. for concentrating or desalting
-
- 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07K—PEPTIDES
- C07K14/00—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof
- C07K14/435—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans
- C07K14/46—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates
- C07K14/47—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals
- C07K14/4701—Peptides having more than 20 amino acids; Gastrins; Somatostatins; Melanotropins; Derivatives thereof from animals; from humans from vertebrates from mammals not used
- C07K14/4732—Casein
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Gastroenterology & Hepatology (AREA)
- Toxicology (AREA)
- Biophysics (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Medicinal Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Water Supply & Treatment (AREA)
- Dairy Products (AREA)
Abstract
A process for manufacturing acid whey comprises: delivering raw liquid whey at a pH of less than 5 and a solids content of less than 10% by weight to a feed tank; concentrating the liquid whey to a solids content of at least 20% by weight; adding a base to the concentrated whey to raise the pH to from 6.0 to 6.9; evaporating the concentrated whey to a solids content of at least 40% by weight; flash cooling the concentrated whey to a temperature of less than 35 DEG C over a period of less than 10 minutes; delivering the flash-cooled concentrate to a crystalliser; reducing the temperature of the concentrate in the crystalliser at a rate of not more than 4 DEG C per hour; atomising the acid whey; and drying the atomised acid whey in a spray dryer.
Description
wFood Ingredient Processing
Introduction
The invention relates to food ingredient processing and in particular to a process for manufacturing acid casein whey.
About 20% of the total protein of bovine milk are whey proteins. These proteins are regarded as nutritionally superior to casein and other edible proteins. This is due in part to the high level of sulphur containing amino acids present in whey. The addition of about 4% whey protein to certain cereals such as wheat flour doubles the protein efficiency of the cereal.
Acid whey is a by product of acid casein manufacture. It usually comprises about 1% protein, 5% lactose, and less than 1% salts. In order to process raw acid whey to a product of high biological value a significant proportion of salts are removed and the whey is concentrated.
Typically the salts are removed by electrodialysis.
Although this results in efficient removal of the salts, the cathode and anode used tend to get fouled easily resulting in an increase down time for the equipment. The lactose is generally removed by ultra filtration which further concentrates the whey up to about 20% total solids. However ultrafiltration results in incomplete removal of lactose from the whey.
This invention is directed towards providing an improved process for manufacturing acid casein whey powder from an acidic dairy by-product of low economic value.
Statements of Invention
According to the invention there is provided a process for manufacturing acid casein whey comprising the steps of:
delivering raw liquid whey at a pH of less than 5 and
a solids content of less than 10% by weight to a feed
tank;
concentrating the liquid whey to a solids content of at
least 20% by weight;
adding a base to the concentrated whey to raise the pH
to from 6.0 to 6.9;
evaporating the concentrated whey to a solids content
of at least 40% by weight;
flash cooling the concentrated whey to a temperature of
less than 350C over a period of less than 10 minutes;
delivering the flash cooled concentrate to a
crystalliser;
reducing the temperature of the concentrate in the
crystalliser at a rate of not more than 4"C per hour;
atomising the acid casein whey; and
drying the atomised acid casein whey in a spray dryer.
In a preferred embodiment of the invention, the liquid whey is concentrated to a solids content of from 20% to 25%.
In a particularly preferred arrangement, the pH of the concentrated liquid whey is controlled to lie in the range of from 6.1 to 6.9.
In one embodiment of the invention, the whey is concentrated by nano filtration.
In a preferred embodiment of the invention, the concentrated whey is evaporated to a solids content of at least 47% by weight.
In a particularly preferred embodiment of the invention, the concentrated whey is flash cooled to a temperature of less than 30"C over a period of less than 7 minutes.
In a particularly preferred arrangement, the concentrated whey is flash cooled to a temperature of from 25"C to 300C over a period of from 2 to 7 minutes.
In one embodiment of the invention, the temperature of the concentrate in the crystalliser is reduced at a rate of not more than 4"C per hour.
In a particularly preferred embodiment of the invention, the acid casein whey is atomised using an atomiser wheel and the process includes the step of controlling the speed of rotation of the atomiser wheel to form substantially uniform atomised droplets.
In one embodiment of the invention, a primary base is added to the whey after to concentration. In this case preferably the primary base is added to the concentrated whey by proportionally dosing the primary base into the concentrated whey in line. Advantageously the primary base is dosed into a concentrated whey line adjacent to a primary mixer in the concentrated whey line. Ideally the primary base is dosed into the concentrated whey line upstream of the primary mixer.
In another embodiment of the invention the process includes the step of in-line monitoring the pH of the concentrated whey after addition of the primary base.
Preferably the primary base is a strong base selected from an alkali metal hydroxide.
In another embodiment of the invention, the process includes the step of adding an additional base to the concentrated whey. Preferably the additional base is a secondary base.
In one embodiment of the invention, the additional base is added to the concentrated whey downstream of the addition of the primary base to the concentrated whey.
Advantageously the additional base is added to the concentrated whey by proportionately dosing the additional base into the concentrated whey in-line. Most preferably the additional base is dosed into the concentrated whey line upstream of the secondary mixer. Preferably the process includes the step of in-line monitoring the pH of the concentrated whey after addition of the additional base.
The invention will be more clearly understood from the following description thereof given by way of example only with reference to the accompanying drawing which is a schematic flow sheet of a process for manufacturing acid casein whey according to the invention.
Detailed Description
Referring to the drawing, there is illustrated a process for manufacturing acid casein whey which comprises the steps of first cooling raw acid whey 1 to a target temperature of from 6 to 10 C in a whey cooler 2 and delivering the cooled raw acid whey to a raw whey silo 3 by means of a raw whey pump 4. Cooled raw whey is delivered by a pump 5 to a whey feed tank 6 and pumped on demand by a pump 7 to a nano filtration plant 8 to achieve selective demineralisation by removing unwanted salts.
The raw liquid whey upstream of the pump 7 has a pH of less than 5, typically from 4.3 to 4.4. and a solids content which is less than 10%, generally between 5% and 6%. In the nano filtration plant 8, the solids content is increased to at least 20% by weight, and preferably from 20% to 25% by weight. The pH and solids concentration are monitored and the nano filtration plant controlled accordingly. As will be described in more detail below a primary base 10 is dosed into a concentrated whey, from the nano filtration plant 8 along a line 10 and a secondary base 11 is also pumped into the concentrated whey line 9 downstream of the primary base addition. The addition of the base raises the pH of the whey from 6.0 to 6.9, preferably within the range 6.1 to 6.9.
The concentrate from the nano filtration plant 8 is pumped through a concentrate cooler 14 and the cooled concentrated whey is collected in an intermediate concentrate tank 12 and delivered to a main concentrate tank 15 by a pump 13.
The concentrated whey from the concentrate tank 15 is pumped on demand by a pump 16 to a series of evaporators 17 where it is further concentrated to a solids content of at least 40%, and, most preferably, at least 48% by weight. After evaporation, the concentrated whey is flash cooled in a flash cooler 18 to a temperature of less than 35"C, most preferably less than 30"C and ideally from 25"C to 300C over a period of less than 10 minutes, most preferably less than 7 minutes, and, ideally, from 2 to 7 minutes. A pump 19 delivers the flash cooled concentrate to a buffer tank 20 from which it is pumped, on demand, by a pump 21 to one of a number of crystallisers 22. In the crystallisers 22 the temperature of the concentrate is reduced in a controlled manner at a rate of not more than 40C per hour.During the crystallisation process the speed of agitators in the crystallisers are progressively reduced in accordance with the increase in viscosity over time as crystals form. The controlled crystallisation is required to facilitate efficient drying of the acid casein whey.
When the temperature in the crystallisers has been reduced to less than 22"C, the concentrate is delivered by a pump 23 on demand to a feed tank 24 from which the concentrate is pumped by a pump 25 to an atomiser wheel 26 which atomises the concentrate into droplets which are dried to powder in a spray dryer 27. The speed of rotation of the atomiser wheel is controlled so that substantially uniform atomised droplets are formed.
Dried acid casein whey powder from the drier 27 is delivered to a powder silo 28 and drawn off from the silo 28 for bagging 29 on demand.
The primary base which is added to the concentrated whey along the line 10 after concentration is a strong base selected from an alkali metal hydroxide. The strong base is proportionally added on a volumetric basis to achieve the desired pH range. It has been found that the primary base may be most conveniently uniformly dispersed in the raw liquid whey if it is injected directly into the concentrated whey line 9. A primary in-line mixer 30 is installed in the raw concentrated whey line 9 adjacent to, but downstream of, the primary base addition 10. The turbulence generated by the venturi assists in dispersing the primary base in the concentrated whey.
The secondary base is introduced into the raw liquid whey line 9 along a line 11 downstream of the primary base addition. The additional base is also added to the concentrated whey by proportionately dosing the additional base on a volumetric basis into the concentrated whey line 9. A secondary in-line mixer 31 is installed in the concentrated whey line 9 and the additional base is dosed into the raw whey line 9 adjacent to but upstream of the secondary mixer 31. This arrangement assists in dispersing the secondary base uniformly in the concentrated whey.
In the case of both the primary and secondary base addition, the pH of the raw whey after the addition is closely monitored to achieve the final target pH.
The invention provides an optimised process for manufacturing acid casein whey powder from a low quality raw acidic whey having a very low economic value.
The invention is not limited to the embodiments hereinbefore described which may be varied in detail.
Claims (24)
1. A process for manufacturing acid casein whey comprising
the steps of:
delivering raw liquid whey at a pH of less
than 5 and a solids content of less than 10%
by weight to a feed tank;
concentrating the liquid whey to a solids
content of at least 20% by weight;
adding a base to the concentrated whey to
raise the pH to from 6.0 to 6.9;
evaporating the concentrated whey to a solids
content of at least 40% by weight;
flash cooling the concentrated whey to a
temperature of less than 35"C over a period of
less than 10 minutes;
delivering the flash cooled concentrate to a
crystalliser;
reducing the temperature of the concentrate
in the crystalliser at a rate of not more
than 4"C per hour;
atomising the acid casein whey; and
drying the atomised acid casein whey in a
spray dryer.
2. A process as claimed in claim 1 wherein the liquid
whey is concentrated to a solids content of from
20% to 25%.
3. A process as claimed in claim 1 or 2 wherein the
pH of the concentrated liquid whey is controlled
to lie in the range of from 6.1 to 6.9.
4. A process as claimed in any preceding claim
wherein the whey is concentrated by nano
filtration.
5. A process as claimed in any preceding claim
wherein the concentrated whey is evaporated to a
solids content of at least 47% by weight.
6. A process as claimed in any preceding claim
wherein the concentrated whey is flash cooled to
a temperature of less than 30"C over a period of
less than 7 minutes.
7. A process as claimed in any preceding claim
wherein the concentrated whey is flash cooled to
a temperature of from 25"C to 30"C over a period of
from 2 to 7 minutes.
8. A process as claimed in any preceding claim
wherein the temperature of the concentrate in the
crystalliser is reduced at a rate of not more than
40C per hour.
9. A process as claimed in any preceding claim
wherein the acid casein whey is atomised using an
atomiser wheel and the process includes the step
of controlling the speed of rotation of the
atomiser wheel to form substantially uniform
atomised droplets.
10. A process as claimed in any preceding claim
wherein a primary base is added to the whey after
concentration.
11. A process as claimed in claim 10 wherein the
primary base is added to the concentrated whey by
proportionally dosing the primary base into the
concentrated whey in-line.
12. A process as claimed in claim 11 wherein the
primary base is dosed into a concentrated whey
adjacent to a primary mixer in the concentrated
whey line.
13. A process as claimed in claim 12 wherein the
primary base is dosed into the concentrated whey
line upstream of the primary mixer.
14. A process as claimed in any of claims 10 to 13
including the step of in-line monitoring the pH of
the concentrated whey after addition of the
primary base.
15. A process as claimed in any of claims 10 to 14
wherein the primary base is a strong base selected
from an alkali metal hydroxide.
16. A process as claimed in any of claims 10 to 15
including the step of adding an additional base to
the concentrated whey.
17. A process as claimed in claim 16 wherein the
additional base is a secondary base.
18. A process as claimed in claim 16 or 17 wherein the
additional base is added to the concentrated whey
downstream of the addition of the primary base to
the concentrated whey.
19. A process as claimed in any of claims 16 to 18
wherein the additional base is added to the
concentrated whey by proportionately dosing the
additional base into the concentrated whey in
line.
20. A process as claimed in claim 19 wherein the
additional base is dosed into a concentrated whey
line adjacent to a secondary mixer in the
concentrated whey line.
21. A process as claimed in claim 20 wherein the
additional base is dosed into the concentrated
whey line upstream of the secondary mixer.
22. A process as claimed in any of claims 16 to 21
including the step of in-line monitoring the pH of
the concentrated whey after addition of the
additional base.
23. A process for manufacturing acid casein whey
substantially as hereinbefore described with
reference to the accompanying drawing.
24. Acid casein whey whenever manufactured by a
process as claimed in any preceding claim.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE9400900A BE1006937A6 (en) | 1994-10-05 | 1994-10-05 | Treatment of food ingredients. |
| GB9420159A GB2293825B (en) | 1994-10-05 | 1994-10-06 | Manufacture of acid whey powder |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BE9400900A BE1006937A6 (en) | 1994-10-05 | 1994-10-05 | Treatment of food ingredients. |
| GB9420159A GB2293825B (en) | 1994-10-05 | 1994-10-06 | Manufacture of acid whey powder |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| GB9420159D0 GB9420159D0 (en) | 1994-11-23 |
| GB2293825A true GB2293825A (en) | 1996-04-10 |
| GB2293825B GB2293825B (en) | 1998-07-15 |
Family
ID=25662925
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB9420159A Expired - Fee Related GB2293825B (en) | 1994-10-05 | 1994-10-06 | Manufacture of acid whey powder |
Country Status (2)
| Country | Link |
|---|---|
| BE (1) | BE1006937A6 (en) |
| GB (1) | GB2293825B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1498498A1 (en) * | 2003-07-15 | 2005-01-19 | Kraft Foods R & D, Inc. | Whey powders of improved taste |
| WO2006068505A1 (en) * | 2004-12-24 | 2006-06-29 | Fonterra Co-Operative Group Limited | Dairy ingredient - preparation and use |
| US20140348981A1 (en) * | 2013-05-24 | 2014-11-27 | General Mills, Inc. | Food products with yogurt whey |
| EP3351110A1 (en) * | 2017-01-22 | 2018-07-25 | DMK Deutsches Milchkontor GmbH | Process for coupled production of sweet whey and lactic acid from acid whey |
| US11116235B2 (en) | 2013-05-24 | 2021-09-14 | General Mills, Inc. | Food products with yogurt whey |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3794949A1 (en) | 2019-09-23 | 2021-03-24 | DMK Deutsches Milchkontor GmbH | Process for the coupled production of sweet whey and lactic acid from acid whey |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2006601A (en) * | 1977-10-28 | 1979-05-10 | Nedre Norrlands Producentsfore | Method and apparatus for the preparation of whey products |
| JPS5934848A (en) * | 1982-08-20 | 1984-02-25 | Meiji Milk Prod Co Ltd | Treatment of acid whey |
-
1994
- 1994-10-05 BE BE9400900A patent/BE1006937A6/en not_active IP Right Cessation
- 1994-10-06 GB GB9420159A patent/GB2293825B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2006601A (en) * | 1977-10-28 | 1979-05-10 | Nedre Norrlands Producentsfore | Method and apparatus for the preparation of whey products |
| JPS5934848A (en) * | 1982-08-20 | 1984-02-25 | Meiji Milk Prod Co Ltd | Treatment of acid whey |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1498498A1 (en) * | 2003-07-15 | 2005-01-19 | Kraft Foods R & D, Inc. | Whey powders of improved taste |
| WO2006068505A1 (en) * | 2004-12-24 | 2006-06-29 | Fonterra Co-Operative Group Limited | Dairy ingredient - preparation and use |
| US20140348981A1 (en) * | 2013-05-24 | 2014-11-27 | General Mills, Inc. | Food products with yogurt whey |
| US11116235B2 (en) | 2013-05-24 | 2021-09-14 | General Mills, Inc. | Food products with yogurt whey |
| EP3351110A1 (en) * | 2017-01-22 | 2018-07-25 | DMK Deutsches Milchkontor GmbH | Process for coupled production of sweet whey and lactic acid from acid whey |
| US10611717B2 (en) | 2017-01-22 | 2020-04-07 | Dmk Deutsches Milchkontor Gmbh | Process for the coupled production of sweet whey and lactic acid from acid whey |
Also Published As
| Publication number | Publication date |
|---|---|
| BE1006937A6 (en) | 1995-01-31 |
| GB2293825B (en) | 1998-07-15 |
| GB9420159D0 (en) | 1994-11-23 |
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Effective date: 20031006 |