Procedure for manufacture of whey products in continuous product

Details Procedure for manufacture of whey products in continuous product Procedure for manufacture of whey products in continuous product

1978-10-20

1981-03-03

Jenkins, Robert W.

Foods and beverages: apparatus

Mechanical, fluid or heat treatment of dairy food

With temperature or atmosphere modification

426583, A23C 302

Patent

active

042533864

ABSTRACT:
The production of whey products such as whey butter and whey cheese is effected by first concentrating raw whey to a total solids content of 40 to 80% by weight, thereafter adding non-heat sensitive raw materials and adjusting the pH thereof to value of between 5.8 and 6.4. The concentrate is thereafter heated in order to precipitate the whey proteins therefrom and kept at a predetermined elevated temperature for a period of time in order to insure the quality of the product. Heat sensitive additives are thereafter added and finally the concentrate is homogenized or comminuted by other means. The concentrate is cooled to a temperature below thirty degrees and thereafter stored until a suitable consistency is obtained.

REFERENCES:
patent: 2119614 (1938-06-01), Webb et al.
patent: 2336461 (1943-12-01), Beardslee
patent: 2555514 (1951-06-01), Sharp et al.
patent: 2930696 (1960-03-01), Rodgers et al.
patent: 4057655 (1977-11-01), Okada et al.

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