METHOD FOR REMOVING BETA-LACTOGLOBULIN IN MILK WHEY

PURPOSE:To remove beta-lactoglobulin effectively, by adjusting milk whey to specific pH, desalting ratio and protein concentration, respectively, and bringing the milk whey to a carboxymethyl cellulose ion exchanger. CONSTITUTION:Milk whey (preferably one or more of sweet whey, acid wehy, processed...

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Bibliographische Detailangaben
Hauptverfasser:	KUWATA TAMOTSU, OTOMO HIDEO
Format:	Patent
Sprache:	eng
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES 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:	PURPOSE:To remove beta-lactoglobulin effectively, by adjusting milk whey to specific pH, desalting ratio and protein concentration, respectively, and bringing the milk whey to a carboxymethyl cellulose ion exchanger. CONSTITUTION:Milk whey (preferably one or more of sweet whey, acid wehy, processed whey powder thereof and whey protein concentrate) is adjusted to pH 4.3-4.6, desalting ratio 60-90% and 0.5-1.5% protein concentration and brought into contact with a carboxymethyl cellulose ion exchanger to adsorb and o remove beta-lactoglobulin in milk whey. EFFECT:Milk serum protein component of milk can be approximated to protein composition of mother's milk.