Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1978-02-16
1980-06-24
Yoncoskie, Robert A.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426657, 260120, A23J 302
Patent
active
042095441
ABSTRACT:
Bland, white, neutralized casein is formed by heating a slurry of casein granules and neutralizing the casein with a magnesium or potassium base. The casein granules are preferably produced by mixing acid milk casein granules with a heated neutral salt solution, e.g., magnesium or potassium salts, to form a coagulum. The coagulum is separated from the salt solution and then treated with the magnesium or potassium base.
REFERENCES:
patent: 2714068 (1955-07-01), Bernhart et al.
patent: 2832685 (1958-04-01), Scott
patent: 3040018 (1962-06-01), Wingerd
patent: 3440054 (1969-04-01), Sair
Sutermeister et al., "Casein and Its Industrial Applications", Reinhold Publ. Corp., 1939, pp. 84-89 & 94.
Kasik Robert L.
Zavagli Steven B.
Beatrice Foods Co.
Yoncoskie Robert A.
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