PRODUCTION OF LOW CHOLESTEROL CASEIN

Disclosed is a method of precipitating casein from skim milk, which casein has a significantly reduced cholesterol content. The method involves maintaining the pH of the milk at a value of from about 6.0 to about 6.9 while treating it with pancreatic lipase for a time sufficient to dissociate the ca...

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Bibliographische Detailangaben
Hauptverfasser:	KIM, CHONG YOL, STERNBERG, MOSHE M
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PROTEIN COMPOSITIONS FOR FOODSTUFFS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS
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Beschreibung
Zusammenfassung:	Disclosed is a method of precipitating casein from skim milk, which casein has a significantly reduced cholesterol content. The method involves maintaining the pH of the milk at a value of from about 6.0 to about 6.9 while treating it with pancreatic lipase for a time sufficient to dissociate the casein from cholesterol contained therein and coagulating the casein by enzymatic means.