A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
A23C21/00—Whey; Whey preparations
A—HUMAN NECESSITIES
A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
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Life Sciences & Earth Sciences
(AREA)
Chemical & Material Sciences
(AREA)
Engineering & Computer Science
(AREA)
Food Science & Technology
(AREA)
Polymers & Plastics
(AREA)
Biochemistry
(AREA)
Coloring Foods And Improving Nutritive Qualities
(AREA)
Procede d'obtention d'un cacao permettant de fabriquer un chocolat essentiellement exempt de sucre et d'edulcorants ainsi que produits issus de la mise en oeuvre de ce procede