METHOD FOR IMPROVING VISCOSITY, SOLUBILITY, AND PARTICLE SIZE OF MILK PROTEIN CONCENTRATES

METHOD FOR IMPROVING VISCOSITY, SOLUBILITY, AND PARTICLE SIZE OF MILK PROTEIN CONCENTRATES

Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.

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Hauptverfasser: PETERSEN, Brent, WARD, Loren
Format: Patent
Sprache:eng ; fre ; 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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creator PETERSEN, Brent
WARD, Loren
description Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.
format Patent
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language eng ; fre ; ger
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subjects 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
title METHOD FOR IMPROVING VISCOSITY, SOLUBILITY, AND PARTICLE SIZE OF MILK PROTEIN CONCENTRATES
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