Method of producing a seasoning from cheese whey

Details Method of producing a seasoning from cheese whey Method of producing a seasoning from cheese whey

1986-09-11

1987-10-13

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426 72, 426650, 426638, 426583, A23C 2102, A23L 1221

Patent

active

046997938

ABSTRACT:
A method for producing a seasoning from whey is disclosed wherein lactic acid bacteria are inoculated into whey and cultured at a temperature of 30.degree.-50.degree. C. while adjusting the pH to from 6-7. The fermented solution is centrifuged to produce a precipitate phase which contains proteins and a supernatant phase which contains alkali salts of lactic acid. The proteins are decomposed with a mineral acid or a proteolytic enzyme to produce a Seasoning Liquid A. The supernatant phase is neutralized and concentrated to produce a Seasoning Liquid B, and admixed with Seasoning Liquid A.

REFERENCES:
patent: 3720517 (1973-03-01), Hamilton et al.
patent: 3930039 (1975-12-01), Kuipers

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