Method of modifying the color of a dairy material

Details Method of modifying the color of a dairy material Method of modifying the color of a dairy material

1999-02-22

2000-09-19

Cano, Milton

Food or edible material: processes, compositions, and products

Removing natural color by chemical reaction, e.g.,...

426257, 426258, 426262, 426268, 426583, 426656, 426657, 426478, 426490, 426491, A23D 2100, A23L 1277

Patent

active

061208205

ABSTRACT:
A method of producing a reduced color dairy product that includes separating a dairy material into a first portion and a second portion, the first portion including at least about 30 weight percent, as determined by high pressure liquid chromatography at a detection wavelength of 280 nanometers, of the native and soluble protein from the dairy material and the second portion including at least about 50 weight percent of the coloring agent from the dairy material, and partially or fully deactivating at least some of the coloring agent present in the second portion.

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"Reactions of Benzoyl Peroxide with Whey" by J.E. Change et al, Journal of Dairy Science, vol. 60, No. 1, Jan. 1977, pp. 40-44.

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