METHOD OF EXTRACTING PROTEIN FRACTION FROM MILK RAW
The starting aq. soln. or suspension contains 5-30% of dry non-fat materials, e.g. milk, and fat content not >5%. Ultrafiltration is performed at 5-30 degrees C and 1-20 atm. The residue is diluted with water, acidified water (pH 5-3) or saline soln. (about the same vol. as the ultrafiltrate). Wh...
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| creator | MARSEL BYULER,CH VALENTIN VENNER,CH KHANS-YUELI BORON,CH TEODOR KHODEL,CH |
| description | The starting aq. soln. or suspension contains 5-30% of dry non-fat materials, e.g. milk, and fat content not >5%. Ultrafiltration is performed at 5-30 degrees C and 1-20 atm. The residue is diluted with water, acidified water (pH 5-3) or saline soln. (about the same vol. as the ultrafiltrate). Whey may be used as diluent to increase proteins. Dilution controls the chemical compsn. of the product. The process can be operated continuously and can produce any desired ratio of protein/lactose, casein/lactalbumin, Ca/Na, Ca/casein, e.g. for cheese. |
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Ultrafiltration is performed at 5-30 degrees C and 1-20 atm. The residue is diluted with water, acidified water (pH 5-3) or saline soln. (about the same vol. as the ultrafiltrate). Whey may be used as diluent to increase proteins. Dilution controls the chemical compsn. of the product. The process can be operated continuously and can produce any desired ratio of protein/lactose, casein/lactalbumin, Ca/Na, Ca/casein, e.g. for cheese.</description><language>eng</language><subject>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</subject><creationdate>1979</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19791105&DB=EPODOC&CC=SU&NR=697037A3$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76418</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19791105&DB=EPODOC&CC=SU&NR=697037A3$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MARSEL BYULER,CH</creatorcontrib><creatorcontrib>VALENTIN VENNER,CH</creatorcontrib><creatorcontrib>KHANS-YUELI BORON,CH</creatorcontrib><creatorcontrib>TEODOR KHODEL,CH</creatorcontrib><title>METHOD OF EXTRACTING PROTEIN FRACTION FROM MILK RAW</title><description>The starting aq. soln. or suspension contains 5-30% of dry non-fat materials, e.g. milk, and fat content not >5%. Ultrafiltration is performed at 5-30 degrees C and 1-20 atm. The residue is diluted with water, acidified water (pH 5-3) or saline soln. (about the same vol. as the ultrafiltrate). Whey may be used as diluent to increase proteins. Dilution controls the chemical compsn. of the product. 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Ultrafiltration is performed at 5-30 degrees C and 1-20 atm. The residue is diluted with water, acidified water (pH 5-3) or saline soln. (about the same vol. as the ultrafiltrate). Whey may be used as diluent to increase proteins. Dilution controls the chemical compsn. of the product. The process can be operated continuously and can produce any desired ratio of protein/lactose, casein/lactalbumin, Ca/Na, Ca/casein, e.g. for cheese.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | 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 |
| title | METHOD OF EXTRACTING PROTEIN FRACTION FROM MILK RAW |
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