Cation-exchange of milk and products thereof

Details Cation-exchange of milk and products thereof Cation-exchange of milk and products thereof

1981-04-07

1982-10-05

Corbin, Arthur L.

Food or edible material: processes, compositions, and products

Involving ion exchange, sequestering or chelating material

260120, 426491, 426580, 426583, 426657, A23C 9146

Patent

active

043528287

ABSTRACT:
Acidulated decationized milk containing the same content of proteins and lactose as ordinary milk and having a pH below or equal to 3.8 is prepared by placing milk in contact with a cation-exchanging resin in acid form, said milk having a temperature varying between 0.degree. and 4.degree. C., for the time period necessary to lower the pH of the said milk to a value below or equal to 3.8, and separating the decationized milk from the exchanging resin. The decationized milk is used to prepare acidified milks, milk casein, milk acid curds and lactoserum.

REFERENCES:
patent: 2990284 (1961-06-01), Freund et al.
patent: 3008840 (1961-11-01), Stewart et al.
patent: 3020161 (1962-02-01), Murthy et al.
patent: 3089776 (1963-05-01), Ernstrom
patent: 3194663 (1965-07-01), Higgins
patent: 3423208 (1969-01-01), Kuipers
patent: 3645751 (1972-02-01), Wakeman
patent: 4138501 (1979-02-01), Chaveron et al.
Hall et al., Drying of Milk & Milk Products, 2nd Ed., 1971, pp. 139 & 185.

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