Food or edible material: processes – compositions – and products – Processes – Treatment of liquid with nongaseous material other than...
Patent
1994-06-02
1995-07-11
Paden, Carolyn
Food or edible material: processes, compositions, and products
Processes
Treatment of liquid with nongaseous material other than...
426580, 426804, A23C 914
Patent
active
054319412
ABSTRACT:
The present invention provides a method of reducing the butterfat content of a liquid milk product comprising (a) providing a coalescing medium having a critical wetting surface tension of no more than about 50 dynes/cm, preferably a fibrous coalescing medium with an average fiber diameter of up to about 50 microns and a sheet weight of about 5 to about 30 oz/yd.sup.2, (b) passing a liquid milk product containing butterfat through the coalescing medium at a flow rate of about 1 to about 20 gpm/ft.sup.2 coalescing medium surface area to form coalesced butterfat particles and reduced-butterfat content liquid milk product, and (c) separating the coalesced butterfat particles from the reduced-butterfat content liquid milk product.
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Degen Peter J.
Miller John D.
Rausch Alan R.
Williamson Kenneth M.
Paden Carolyn
Pall Corporation
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