Hydrolyzed proteinaceous milk solid and process of making

Details Hydrolyzed proteinaceous milk solid and process of making Hydrolyzed proteinaceous milk solid and process of making

1989-05-17

1990-11-27

Czaja, Donald E.

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Basic ingredient lacteal derived other than butter...

426583, 426522, 426657, A23J 120, A23C 2106

Patent

active

049734881

ABSTRACT:
A hydrolyzed proteinaceous milk solid is prepared from a heat treated skim milk liquor which contains denatured whey proteins as well as casein proteins. The solid is prepared by rapidly heating the skim milk liquor to a temperature above 170.degree. F. and adding acid to the heated skim milk liquor to adjust the pH of the liquor to a pH of about 4.7. The heated pH adjusted liquor is aged for a time period during which coagulation and agglomeration of whey and casein proteins, carbohydrates and ash takes place forming a plurality of coagulum suspended in the remaining whey liquid. The coagula is separated from the whey liquid, cooled, dewatered and dried. The resulting dry solid is treated with a caustic agent as, for instance, sodium hydroxide, in a solid phase reaction to yield the hydrolyzed proteinaceous milk solid.

REFERENCES:
patent: 2832685 (1958-04-01), Scott
patent: 4545933 (1985-10-01), Ernster

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