Method for making comminuted meats and extenders

Details Method for making comminuted meats and extenders Method for making comminuted meats and extenders

1978-01-12

1979-07-17

Lindsay, Jr., Robert L.

Food or edible material: processes, compositions, and products

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

Animal derived material is an ingredient other than extract...

426583, A23C 2100

Patent

active

041615522

ABSTRACT:
Comminuted meats can be effectively extended using, in place of non-fat dry milk, the partially soluble modified whey solids derived by either (1) adding a divalent metal ion to a cheese whey solution and adjusting the pH to between about 6.0 and about 8.0 or (2) by adjusting the pH of a cheese whey solution containing at least 20% acid cheese whey to a value of between about 6.0 and about 8.0 to cause precipitation of the modified whey solids. Extension is equivalent or slightly better than that achieved using non-fat dry milk and/or modified non-fat dry milk with the added advantages of more uniform flavor and lower cost.

REFERENCES:
patent: 3560219 (1971-02-01), Attebery
patent: 3930056 (1975-12-01), Feminella et al.
patent: 3934051 (1976-01-01), Eastin
patent: 4036999 (1977-07-01), Grindstaff

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