Process for converting sour whey into sweet whey and product

Details Process for converting sour whey into sweet whey and product Process for converting sour whey into sweet whey and product

1978-08-14

1982-11-09

Smith, William F.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426271, 426491, 426583, A23C 2102

Patent

active

043584640

ABSTRACT:
Sour whey resulting from manufacture of cottage cheese or cream cheese is converted into a food product superior to either sweet whey or sour whey, by enzymatic splitting of the lactose to glucose and galactose, followed by deionization and preferably concentration.

REFERENCES:
patent: 2566477 (1951-09-01), Abrahamczik
patent: 2781267 (1957-02-01), Traisman et al.
patent: 3629073 (1971-12-01), Cayle
patent: 3669678 (1972-06-01), Kraft
patent: 3737326 (1973-06-01), Basso et al.
patent: 3852496 (1974-12-01), Weetall et al.
patent: 3896240 (1975-07-01), Gruette et al.
patent: 3896241 (1975-07-01), Malaspiha et al.
Whey Products Conference, Proceedings; 1974, Agricultural Research Service, U.S. Dept. of Agriculture; pp. 20-29, 76-115.

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