GB625899A - Improvements in or relating to the manufacture of hydrolytic products of milk proteins - Google Patents
Improvements in or relating to the manufacture of hydrolytic products of milk proteinsInfo
- Publication number
- GB625899A GB625899A GB12681/46A GB1268146A GB625899A GB 625899 A GB625899 A GB 625899A GB 12681/46 A GB12681/46 A GB 12681/46A GB 1268146 A GB1268146 A GB 1268146A GB 625899 A GB625899 A GB 625899A
- Authority
- GB
- United Kingdom
- Prior art keywords
- hydrochloric acid
- milk
- proteoses
- yield
- caustic soda
- 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
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/325—Working-up of proteins for foodstuffs by hydrolysis using chemical agents of casein
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
A food product is made by adding to a substance containing milk protein, e.g. casein from milk, lactalbumins and lactoglobulins from the whey produced in cheese-making, sufficient hydrochloric acid to yield pH 2.36 to 2.87, boiling until proteoses are formed, cooling before the proteoses have been converted completely to amino acids, and adding sodium hydroxide, carbonate or bicarbonate in amount sufficient to yield 125-150 parts of sodium chloride per 100 parts of non-ammoniacal amino nitrogen compounds in the final product. According to an example, 100 kg. of milk casein was refluxed for 90 minutes or less with 73 1. of water and 92 1. of hydrochloric acid solution of sp. gr. 1.19 portions being tested to ensure no substantial hydrolysis further than the peptone stage; after allowing the mixture to cool there were added 113 1. of caustic soda lye of sp. gr. 1.33 and then ammonia solution of sp. gr. 0.925 to give pH 8; thereupon the liquid was filtered. The Specification as open to inspection under Sect. 91 comprises also selection of the amount of hydrochloric acid so as to secure any predetermined degree of saltness after neutralization with caustic soda or one of the sodium carbonates. This subject-matter does not appear in the Specification as accepted.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR625899X | 1945-05-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB625899A true GB625899A (en) | 1949-07-06 |
Family
ID=8988027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB12681/46A Expired GB625899A (en) | 1945-05-07 | 1946-04-26 | Improvements in or relating to the manufacture of hydrolytic products of milk proteins |
Country Status (1)
| Country | Link |
|---|---|
| GB (1) | GB625899A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0478516A2 (en) * | 1990-09-21 | 1992-04-01 | Alfredo Cirello | Method for making a flavouring composition |
-
1946
- 1946-04-26 GB GB12681/46A patent/GB625899A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0478516A2 (en) * | 1990-09-21 | 1992-04-01 | Alfredo Cirello | Method for making a flavouring composition |
| EP0478516A3 (en) * | 1990-09-21 | 1992-05-06 | Alfredo Cirello | Method for making a flavouring composition |
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