Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1980-10-20
1982-06-08
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426 41, 426603, 426582, A23C 2100
Patent
active
043339581
ABSTRACT:
The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to a value of between 5.8 and 6.8. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the mixture is homogenized or comminuted by other means. The product is cooled and thereafter stored until a suitable consistency is obtained.
REFERENCES:
patent: 2119614 (1938-06-01), Webb et al.
patent: 2336461 (1943-12-01), Beardslee
patent: 2555514 (1951-06-01), Sharp et al.
patent: 2930696 (1960-03-01), Rodgers et al.
patent: 4057655 (1977-11-01), Okada et al.
patent: 4166142 (1979-08-01), Chang
Jones Raymond N.
Nedre Norrlands Producentforening ek. for, Bangardsgatan
Yeung George C.
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