Novel process for lowering the concentration of .beta.-lactoglob

Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...

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426580, A23C 2110

Patent

active

048492418

ABSTRACT:
A process for lowering the concentration of .beta.-lactoglobulin in cheese whey while retaining the immunoglobulins in said cheese whey which comprises treating said cheese whey with a polyphosphate, such as sodium hexametaphosphate, within a pH range of from about 3.8 to about 4.7.

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