IE34452L - Desalted whey product - Google Patents

Abstract

1306402 Whey product AMERICAN HOME PRODUCTS CORP 3 April 1970 [3 April 1969] 15917/70 Heading A2B A process for preparing a high protein calcium-containing desalted whey product comprises (a) desalting whey (e.g. cheese whey) until the ash content is 0.4-0.6% by wt. solids (b) evaporating the desalted whey under vacuum at a temperature up to 155‹F until the solids content is 40-60% by wt. (c) cooling the evaporated product until at least 40% by wt. of solids content precipitates (d) separating the precipitate from the cooled product (e) adjusting the liquid portion to a pH of 6.0 to 7.5 with calcium hydroxide and (f) drying the adjusted liquid portion with or without prior concentration. The whey subjected to the desalting step may be whey concentrated under vacuum at a temperature up to 165‹F until the solids content is 20-30% by wt. Step (a) may be carried out using electrodialysis ion exchange, reverse osmosis or colloidal gel fractionation procedures. Step (c) may be carried out gradually with stirring in a number of stages. The solids precipitated comprises lactose. The precipitate may be separated by filtration, decantation or centrifugation. The drying step may use spray-, foam-, or freeze-drying techniques. The whey product may comprise 20-45% milk serum proteins, 50-75% lactose and a mineral content of 2-5% of the milk serum proteins, the mineral content comprising calcium, sodium, phosphorus and chloride. An aqueous solution containing 10% whey product has a pH of 6.0 to 7.5. The whey product may be dissolved in water, mixed with fats (e.g. corn oil and coconut oil), fat-soluble vitamins, sugars, and trace minerals, pasteurised, homogenised, cooled, mixed with water-soluble vitamins and spray dried. [GB1306402A]