Preparation of casein with lowered cholesterol content

Details Preparation of casein with lowered cholesterol content Preparation of casein with lowered cholesterol content

1979-03-12

1981-03-10

Penland, R. B.

Food or edible material: processes, compositions, and products

Fermentation processes

Of milk or milk product

426422, 426588, 426657, 426580, A23C 900, A23C 700

Patent

active

042554551

ABSTRACT:
Casein with lowered cholesterol content is produced by dispersing within an aqueous medium containing casein and cholesterol an effective casein-cholesterol bond-reducing emulsifying agent, such as a polyglycerol fatty acid ester, and thereafter isolating the casein from the aqueous medium.

REFERENCES:
patent: 1209539 (1916-12-01), Bartels
patent: 2006700 (1935-07-01), Supplee
patent: 2034056 (1936-03-01), Peebles
patent: 2744891 (1956-05-01), Waugh
patent: 3040018 (1962-06-01), Wingerd
patent: 3968169 (1976-07-01), Seiden et al.
Webb, "Fundamentals of Dairy Chemistry", Avi Publishing Co., 1965, pp. 149-152.
Sutermeister et al., "Casein & its Industrial Applications", Reinhold Publishing Co., 1939, pp. 196, 253, 385-386.

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