Acidulation of milk

Food or edible material: processes – compositions – and products – Involving ion exchange – sequestering or chelating material

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210681, 426491, 426580, A23C 9146

Patent

active

044230818

ABSTRACT:
A process is described for the acidulation of milk which comprises a first acidulation stage in which the milk is contacted with a cationic exchange resin in its acid form until a pH value is obtained which is not less than that at which flocculation of the milk takes place, and a second stage in which acidulation is completed by the addition of an acid. The process is particularly useful in the production of casein.
Apparatus for use in the process is also described. In particular, apparatus is described in which the acidulated milk is subsequently coagulated in a coagulator and the whey produced is separated and used to regenerate spent resin from the acidulation stage.

REFERENCES:
patent: 2477558 (1949-08-01), Almy et al.
patent: 2503866 (1950-04-01), Chrysler et al.
patent: 2707152 (1955-04-01), Chaney et al.
patent: 2708633 (1955-05-01), Stimpson et al.
patent: 2793953 (1957-05-01), Loo
patent: 2879166 (1959-03-01), Wilcox
patent: 3020161 (1962-02-01), Murthy et al.
patent: 3615664 (1971-10-01), Francis
Colmon et al., Ion Exchangers in Organic & Biochemistry, 1957, p. 636.
Weisberg et al., "Whey For Foods & Feeds", Food Technology, vol. 23 (2-1969), pp. 186, 187, 189 & 190.
Glass et al., "Nutritional Composition of Sweet & Acid-Type Dry Whey", Journal of Dairy Science, vol. 60, No. 2 (1977), pp. 190-196.
Chemical Abstracts, vol. 60 (1964), 6135g.

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