PROCESS FOR THE RECOVERY OF PROTEINS

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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Bibliographische Detailangaben
Hauptverfasser:	BOHREN H, BUEHLER M, HONDEL T, WENNER V
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:	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.