IE38893B1 - Mehtod for pre-treating whey - Google Patents

Mehtod for pre-treating whey

Info

Publication number
IE38893B1
IE38893B1 IE00290/74A IE29074A IE38893B1 IE 38893 B1 IE38893 B1 IE 38893B1 IE 00290/74 A IE00290/74 A IE 00290/74A IE 29074 A IE29074 A IE 29074A IE 38893 B1 IE38893 B1 IE 38893B1
Authority
IE
Ireland
Prior art keywords
whey
solids
dried
calcium
cheese
Prior art date
Application number
IE00290/74A
Other versions
IE38893L (en
Original Assignee
Stauffer Chemical Co
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 Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of IE38893L publication Critical patent/IE38893L/en
Publication of IE38893B1 publication Critical patent/IE38893B1/en

Links

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
    • A23C21/00—Whey; Whey preparations
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Dairy Products (AREA)
  • Chemical Treatment Of Metals (AREA)
  • Paper (AREA)

Abstract

1424491 Treating whey; bakery products STAUFFER CHEMICAL CO 12 Feb 1974 [28 Feb 1973] 06236/74 Heading A2B Raw cheese whey, consisting of at least 20% acid cheese whey, is treated with a base to adjust its pH to 6.5 to 8.0, and the insoluble solid matter formed is separated out and recovered. The whey feed may be cottage cheese whey, or may be acid whey mixed with the sweet whey formed by the enzymatic coagulation of cheese curd. The base may be NaOH, KOH or Ca(OH) 2 . The insoluble matter is in the form of a sludge, which may be further processed by adding 0.002 to 0.010 gm. of calcium ion per gm. of insoluble solids at 105 to 155‹F, and heat treating at 125 to 200‹F for at least 1/6 hour. The calcium ion source may be calcium dihydrogen phosphate, calcium chloride, and/or calcium acetate. The solids may be dried, and can be used to replace non-fat dried milk in bakery products on a 1 to 1 weight basis. Products particularly mentioned are white and yellow cakes, sweet doughs and custard fillings. A yellow cake mix containing the dried whey solids also comprises flour, sugar, salt, soda, gelatinised starch, sodium aluminium phosphate, guar gum, shortening and eggs. A custard filling comprises the dried whey solids, sugar, salt, corn starch, egg solids, margarine and vanilla. [GB1424491A]
IE00290/74A 1973-02-28 1974-02-14 Mehtod for pre-treating whey IE38893B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US33684373A 1973-02-28 1973-02-28

Publications (2)

Publication Number Publication Date
IE38893L IE38893L (en) 1974-08-28
IE38893B1 true IE38893B1 (en) 1978-06-21

Family

ID=23317913

Family Applications (1)

Application Number Title Priority Date Filing Date
IE00290/74A IE38893B1 (en) 1973-02-28 1974-02-14 Mehtod for pre-treating whey

Country Status (10)

Country Link
BE (1) BE811740A (en)
CA (1) CA1024812A (en)
CH (1) CH604550A5 (en)
DE (1) DE2406673A1 (en)
FR (1) FR2218837B1 (en)
GB (1) GB1424491A (en)
IE (1) IE38893B1 (en)
IT (1) IT1008978B (en)
NL (1) NL7402522A (en)
NO (1) NO139106C (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4161552A (en) * 1978-01-12 1979-07-17 Stauffer Chemical Company Method for making comminuted meats and extenders
FR2425809A1 (en) * 1978-05-18 1979-12-14 Beatrice Foods Co Stabiliser, thickening agent etc. for food - consists of non-proteinaceous colloidal whey ppte. prepd. by increasing pH of whey and heating
GB8622025D0 (en) * 1986-09-12 1986-10-22 Beecham Group Plc Composition
US20070154607A1 (en) * 2003-11-03 2007-07-05 Ulate-Rodriguez Jorge A Dough and method for preparing leavened food product

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE806933C (en) * 1948-10-02 1951-06-21 Dr Siegfried Huenig Process for the simultaneous extraction of a product which can be whipped into foam and of phosphate from whey
US3560219A (en) * 1968-07-01 1971-02-02 Swanson Emery Carlton Removing lipid material from whey

Also Published As

Publication number Publication date
GB1424491A (en) 1976-02-11
IT1008978B (en) 1976-11-30
DE2406673A1 (en) 1974-09-12
FR2218837A1 (en) 1974-09-20
NL7402522A (en) 1974-08-30
CA1024812A (en) 1978-01-24
NO740660L (en) 1974-08-29
BE811740A (en) 1974-08-28
AU6525874A (en) 1975-08-07
IE38893L (en) 1974-08-28
CH604550A5 (en) 1978-09-15
NO139106C (en) 1979-01-10
FR2218837B1 (en) 1978-01-06
NO139106B (en) 1978-10-02

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