Process for preparing milk protein resistant to acids and bases

Details Process for preparing milk protein resistant to acids and bases Process for preparing milk protein resistant to acids and bases

1985-08-27

1987-04-07

Yoncoskie, Robert

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Protein, amino acid, or yeast containing

530360, A23J 302

Patent

active

046560467

ABSTRACT:
A process for preparing a milk protein resistent to acids and bases which comprises subjecting an aqueous solution or dispersion containing casein and 0.5-30 parts of an acidic polysaccharide per 100 parts of casein at pH of 7.3-10.5 and at a temperature of 70.degree. C. or higher for 3 minutes or more. When the heat treatment is carried out in the presence of calcium or magnesium ion in an amount of up to 1.4 parts by weight per 100 parts of casein, thickening activity of the milk protein is further improved.

REFERENCES:
patent: 3627536 (1971-12-01), Arima et al.
patent: 3645746 (1972-02-01), Akinson
patent: 3865959 (1975-02-01), Lecluse
patent: 3962481 (1976-06-01), Kumar

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