IE43987L - Clarification of whey-protein-containing liquids. - Google Patents

Clarification of whey-protein-containing liquids.

Info

Publication number
IE43987L
IE43987L IE256376A IE256376A IE43987L IE 43987 L IE43987 L IE 43987L IE 256376 A IE256376 A IE 256376A IE 256376 A IE256376 A IE 256376A IE 43987 L IE43987 L IE 43987L
Authority
IE
Ireland
Prior art keywords
liquid
whey
protein
weight
content
Prior art date
Application number
IE256376A
Other versions
IE43987B1 (en
Original Assignee
Stichting Bedrijven Van Het
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stichting Bedrijven Van Het filed Critical Stichting Bedrijven Van Het
Publication of IE43987L publication Critical patent/IE43987L/en
Publication of IE43987B1 publication Critical patent/IE43987B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
    • A23L2/52—Adding ingredients
    • A23L2/66—Proteins
    • A—HUMAN NECESSITIES
    • 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
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/142—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration
    • A23C9/1425—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by dialysis, reverse osmosis or ultrafiltration by ultrafiltration, microfiltration or diafiltration of whey, e.g. treatment of the UF permeate
    • A—HUMAN NECESSITIES
    • 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
    • A23C9/00—Milk preparations; Milk powder or milk powder preparations
    • A23C9/14—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment
    • A23C9/146—Milk preparations; Milk powder or milk powder preparations in which the chemical composition of the milk is modified by non-chemical treatment by ion-exchange
    • 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
    • A—HUMAN NECESSITIES
    • 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
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/25—Separating and blending
    • A23C2210/258—Separation or recuperation of fats or lipids from whey or whey products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Water Supply & Treatment (AREA)
  • Dairy Products (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

1519897 Whey proteins STICHTING BEDRIJVEN VAN HET NEDERLANDS INSTITUT VOOR ZUIVELONDERZOEK 19 Nov 1976 [21 Nov 1975] 48473/76 Heading C3H A method of clarifying a liquid which contains whey protein comprises demineralizing the liquid so as to obtain a liquid having an ash : protein ratio not exceeding 0À08 : 1, adjusting the protein content of the liquid if necessary to a value not exceeding 1À5% by weight, adjusting the pH of the liquid to a value in the range 4À2 to 4À8 without disturbance of the liquid so as to cause sedimentation and separating the sediment under turbulence-free conditions. Examples describe the passage of centrifuged and pasteurized whey from Gouda cheese-making over a cation and anion exchanger successively. The demineralized whey had a pH of 5À1, a protein content of 0À70% by weight, an ash content of 0À03% by weight and a similar fat content. Sedimentation data of such a material are reported and the use of such materials to make drinks, meringues and concentrates. [GB1519897A]
IE256376A 1975-11-21 1976-11-22 Method for the clarification of liquids containing whey protein IE43987B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
NL7513645A NL173912C (en) 1975-11-21 1975-11-21 PROCESS FOR PREPARING PROTEIN FOODSTUFFS.

Publications (2)

Publication Number Publication Date
IE43987L true IE43987L (en) 1977-05-21
IE43987B1 IE43987B1 (en) 1981-07-15

Family

ID=19824900

Family Applications (1)

Application Number Title Priority Date Filing Date
IE256376A IE43987B1 (en) 1975-11-21 1976-11-22 Method for the clarification of liquids containing whey protein

Country Status (6)

Country Link
DE (1) DE2653003A1 (en)
DK (1) DK524176A (en)
FR (1) FR2331964A1 (en)
GB (1) GB1519897A (en)
IE (1) IE43987B1 (en)
NL (1) NL173912C (en)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2188526B (en) * 1986-02-19 1990-10-10 Agricultural & Food Res A proteinaceous material obtainable from milk or casein-containing milk products ,process for its production and its use in food and drink
DE3662632D1 (en) * 1986-04-29 1989-05-11 Express Foods Group Ltd Method of producing low-fat whey proteins
ATE154200T1 (en) 1992-12-23 1997-06-15 Campina Melkunie Bv METHOD FOR OBTAINING ALPHA-LACTALBUMIN AND BETA-LACTOGLOBULIN FROM A WHEY PROTEIN PRODUCT
WO2005099876A1 (en) 2004-04-16 2005-10-27 UNIVERSITé LAVAL Method for extracting lipids from biological solutions
CN115920460B (en) * 2022-12-29 2026-04-24 内蒙古蒙特威生物科技有限公司 A method for cheese whey flocculation clarification and milk mineral separation

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2391559A (en) * 1941-12-18 1945-12-25 June E Faulkner Beverage
CH556143A (en) * 1972-09-11 1974-11-29 Nestle Sa PROCESS FOR PREPARING A SOLUBLE FRACTION OF SMALL MILK PROTEINS.

Also Published As

Publication number Publication date
NL173912B (en) 1983-11-01
FR2331964B1 (en) 1982-01-29
GB1519897A (en) 1978-08-02
IE43987B1 (en) 1981-07-15
DE2653003A1 (en) 1977-05-26
NL7513645A (en) 1977-05-24
FR2331964A1 (en) 1977-06-17
DK524176A (en) 1977-05-22
NL173912C (en) 1984-04-02

Similar Documents

Publication Publication Date Title
McDonough et al. Composition and properties of whey protein concentrates from ultrafiltration
Wong et al. Minerals in whey and whey fractions
US6096870A (en) Sequential separation of whey
Christie et al. Phospholipids in milk and dairy products
Ng-Kwai-Hang et al. Rapid separation and quantification of major caseins and whey proteins of bovine milk by polyacrylamide gel electrophoresis
US5420249A (en) Process for the recovery of α-lactalbumin and β-lactoglobulin from a whey protein product
US5756680A (en) Sequential separation of whey proteins and formulations thereof
US4582580A (en) Process for the separation of immunoglobulins from colostrum
US2437080A (en) Fractionation of lacteal liquids
CA1328950C (en) Process for selectively separating the alpha-lactalbumin from the proteins of whey
Kuwata et al. Elimination of β‐lactoglobulin from whey to simulate human milk protein
IE43987L (en) Clarification of whey-protein-containing liquids.
Fukumoto et al. Isolation of immunoglobulins from cheese whey using ultrafiltration and immobilized metal affinity chromatography
Rossano et al. One-step separation from lactose: recovery and purification of major cheese-whey proteins by hydroxyapatite—a flexible procedure suitable for small-and medium-scale preparations
Grindrod et al. Changes in milk proteins treated with hydrogen peroxide
Barbano et al. Characterization of milk proteins in ultrafiltration permeate
AU4589397A (en) Sequential separation of whey proteins and formulations thereof
IE35558L (en) Separating protein from whey.
Nagasawa et al. α-Lactalbumin and serum albumin in human milk
Aslam et al. Recent Developments in Purifi cation Techniques for Whey Valorization
Calvo et al. Heat-induced interactions between serum albumin, immunoglobulin, and. kappa.-casein inhibit the primary phase of renneting
IE36813L (en) Dry milk protein products.
Doi et al. Effect of carbohydrate moiety of κ-casein on the complex formation with β-lactoglobulin
AU585342B2 (en) Method of producing low-fat whey proteins
IE40380B1 (en) Cheese manufacture