Isolation of native casein by cryodestabilization

Details Isolation of native casein by cryodestabilization Isolation of native casein by cryodestabilization

1983-06-22

1984-07-31

Schain, Howard E.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

260120, 426564, 426573, 426580, 426657, A23J 120, A23J 122

Patent

active

044629320

ABSTRACT:
A casein isolate which is substantially dispersible in water is disclosed along with the method of isolating this dispersible casein from skim milk. To isolate the casein, skim milk is filtered through a membrane of a type through which casein generally does not pass to concentrate the retentate to about a 4X VCR concentration. The retentate is stored at a temperature below the freezing point of the retentate for about four days. The retentate is diluted with a suitable diluent, such as water, in an amount sufficient to prevent gelling of the retentate. The casein is then substantially separated from the diluent and other materials in the retentate. Normally, this separation is performed by centrifugation.

REFERENCES:
patent: 2744891 (1956-05-01), Waugh
patent: 4126607 (1978-11-01), Eastin
J. of Dairy Science, vol. 62, No. 6, Jun. 1979, pp. 869-875, Brule et al.
J. of Food Science, 46, 1603-1611 (1981), Lonergan et al.
J. of Food Science, 46, 1592-1596 (1981), Minson et al.
J. of Food Science, 46, 1597-1602 (1981), Minson et al.

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