Food or edible material: processes – compositions – and products – Fermentation processes – Of milk or milk product
Patent
1981-06-03
1983-10-11
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Of milk or milk product
435174, 435176, 435177, A23C 2102, C12N 1114
Patent
active
044092474
ABSTRACT:
Lactose in whey is hydrolyzed with an immobilized lactase by a process which involves heating the whey to a temperature of from about 45.degree. to about 90.degree. C. for at least about 15 seconds, centrifuging the heated whey while it is still warm, contacting the centrifuged whey with an immobilized lactase, cleaning the immobilized lactase, and disinfecting the immobilized lactase. Preferably, lactase is immobilized on an inorganic support, and cleaning and disinfecting are carried out respectively by contacting the immobilized lactase with a solution of protease and with a solution of substituted diethylenetriamine.
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Baret Jean-Luc A. G.
Dohan Luc A.
Corning Glass Works
Maycock W. E.
Naff David M.
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