IE43987L - Clarification of whey-protein-containing liquids. - Google Patents
Clarification of whey-protein-containing liquids.Info
- Publication number
- IE43987L IE43987L IE256376A IE256376A IE43987L IE 43987 L IE43987 L IE 43987L IE 256376 A IE256376 A IE 256376A IE 256376 A IE256376 A IE 256376A IE 43987 L IE43987 L IE 43987L
- Authority
- IE
- Ireland
- Prior art keywords
- liquid
- whey
- protein
- weight
- content
- Prior art date
Links
- 239000007788 liquid Substances 0.000 title abstract 7
- 108010046377 Whey Proteins Proteins 0.000 title abstract 5
- 102000007544 Whey Proteins Human genes 0.000 title abstract 4
- 235000021119 whey protein Nutrition 0.000 title abstract 3
- 238000005352 clarification Methods 0.000 title 1
- 239000005862 Whey Substances 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 238000004062 sedimentation Methods 0.000 abstract 2
- 150000001450 anions Chemical class 0.000 abstract 1
- 150000001768 cations Chemical class 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 230000002328 demineralizing effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 239000013049 sediment Substances 0.000 abstract 1
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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Water Supply & Treatment (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.
[GB1519897A]
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 (2)
Publication Number | Publication Date |
---|---|
IE43987L true IE43987L (en) | 1977-05-21 |
IE43987B1 IE43987B1 (en) | 1981-07-15 |
Family
ID=19824900
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
IE256376A IE43987B1 (en) | 1975-11-21 | 1976-11-22 | 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) |
Families Citing this family (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
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 |
DE3662632D1 (en) * | 1986-04-29 | 1989-05-11 | Express Foods Group Ltd | Method of producing low-fat whey proteins |
DE69220374T2 (en) | 1992-12-23 | 1998-01-15 | Campina Melkunie Bv | Process for the production of alpha-lactalbumin and beta-lactoglobulin from a whey protein product |
US8227003B2 (en) | 2004-04-16 | 2012-07-24 | Universite Laval | Method for extracting lipids from biological solutions |
Family Cites Families (2)
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. |
-
1975
- 1975-11-21 NL NL7513645A patent/NL173912C/en not_active IP Right Cessation
-
1976
- 1976-11-19 DK DK524176A patent/DK524176A/en not_active Application Discontinuation
- 1976-11-19 GB GB4847376A patent/GB1519897A/en not_active Expired
- 1976-11-22 FR FR7635143A patent/FR2331964A1/en active Granted
- 1976-11-22 DE DE19762653003 patent/DE2653003A1/en not_active Withdrawn
- 1976-11-22 IE IE256376A patent/IE43987B1/en unknown
Also Published As
Publication number | Publication date |
---|---|
FR2331964A1 (en) | 1977-06-17 |
NL7513645A (en) | 1977-05-24 |
GB1519897A (en) | 1978-08-02 |
NL173912B (en) | 1983-11-01 |
FR2331964B1 (en) | 1982-01-29 |
IE43987B1 (en) | 1981-07-15 |
NL173912C (en) | 1984-04-02 |
DK524176A (en) | 1977-05-22 |
DE2653003A1 (en) | 1977-05-26 |
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