Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1981-06-24
1982-12-21
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
426 42, 426 43, 426271, 426491, A23C 912, A23C 9142, A23C 9146, A23C 2102
Patent
active
043649629
ABSTRACT:
A low molecular weight material such as lactose in an aqueous polydispersed system such as milk is enzymatically decomposed by fermentation with enzyme preparations and/or microorganisms, the decomposition products are separated such as by ultrafiltration and the remaining solution is at least partially returned to the starting aqueous system. In a specific embodiment, lactose in milk or whey is decomposed to saccharides and lactic acid by fermenting with an enzyme preparation that splits lactose to saccharides and a microorganism that ferments lactose to lactic acid, separating the saccharides and lactic acid produced, recycling the remaining solution to the starting milk or whey, separating lactic acid from the saccharides and recycling the saccharides to the starting whey or milk. By this process, the lactose content can be partially or completely removed, lactic acid can be produced in pure form, an optimum pH can be maintained during fermentation and a sweet concentrate having 0% or reduced lactose content can be produced.
REFERENCES:
patent: 3720583 (1973-03-01), Fisher
patent: 3911140 (1975-10-01), Osborne et al.
patent: 4091116 (1978-05-01), Edwards et al.
Klostermeyer, et al., Lactose Treatment of Skim Milk for the Production of Lactose-Reduced Skim Milk Powder, Kieler Milch-Mirtschaffliche Forschungsherichye, vol. 30, No. 3, 1978 (pp. 295-340).
Porter, et al., Membrane Ultrafiltration Chem. Tech. Jan. 1972 (pp. 56-61).
Zaborsky, O., Immobilized Enzymes, CRC Press, Cleveland, Ohio, 1973 (pp. 103-115).
Grosserhode Josef
Roiner Franz
Tuchenhagen Jurgen
Naff David M.
Prof. Dipl.-KFM. Franz Poiner
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