VERBESSERTE TROCKNUNG VON SAURER MOLKE UND/ODER SAUREM PERMEAT

An improved process for spray drying is provided for the acid type of cheese whey or casein whey, partially delactosed acid whey or a permeate obtained by ultrafiltration of acid cheese milk and/or acid whey. A dry neutralizing salt selected from calcium and/or magnesium is injected into the acid wh...

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Bibliographische Detailangaben
Hauptverfasser:	FRITSCH, RUDOLF JOHANN, DOLLMANN, JOHANN, GOTZMANN, ALBERT MATHIAS, NASSAUER, JOSEF SEBASTIAN
Format:	Patent
Sprache:	ger
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	An improved process for spray drying is provided for the acid type of cheese whey or casein whey, partially delactosed acid whey or a permeate obtained by ultrafiltration of acid cheese milk and/or acid whey. A dry neutralizing salt selected from calcium and/or magnesium is injected into the acid whey in the spray-dryer.