Method for removing .beta.-lactoglobulin from bovine milk whey

Details Method for removing .beta.-lactoglobulin from bovine milk whey Method for removing .beta.-lactoglobulin from bovine milk whey

1987-12-17

1989-05-30

Cintins, Marianne

Food or edible material: processes, compositions, and products

Involving ion exchange, sequestering or chelating material

426491, 426495, 426583, 426656, A23C 9146, A23C 2100

Patent

active

048349941

ABSTRACT:
There is described a method for removing .beta.-lactoglobulin from bovine milk whey, in which bovine milk whey having been demineralized by 60 to 90% by weight is treated so as to have a pH value of from 4.3 to 4.6 and a protein concentration of from 0.5 to 1.5% by weight, and is then brought into contact with a cation exchange cellulose.

REFERENCES:
Hidalgo et al., "Selective Precipitation of Whey Proteins with Carboxymethylcellulose", Dept. Food Science & Nutrition, J. of Dairy Science, vol. 54, No. 9, pp. 1270-1274.
Pearce, "Thermal Separation of .beta.-Lactoglobulin and .alpha.-Lactalbumin in Bovine Cheddar Cheese Whey", Australian Journal of Dairy Tech., Dec. 1983, pp. 144-148.
Melachouris, "Interactions of .beta.-Lactoglobulin with Polyphosphates", J. Agr. Food Chem., vol. 20, No. 4, 1972, pp. 798-802.
Skudder, "Recovery and Fractionation of Proteins from Cheese Whey Using a Porous Silica-Based Ion-Exchange Medium", Chemistry & Industry, No. 7, Nov. 1983, pp. 810-814.

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