Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient lacteal derived other than butter...
Patent
1979-05-30
1983-07-05
Jones, Raymond N.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426491, A23C 2100
Patent
active
043918379
ABSTRACT:
A process for the manufacture of liquid, pasty or powdery whey products in which the proportions of protein, lactose and ash substantially correspond to those in skimmed milk, and which are suitable as an additive for foodstuffs and feeds, consists of the steps of ultrafiltering whey in a ratio of about 1:20, by volume, drying the resulting concentrate (if necessary), and mixing it with whey, whey concentrate or whey powder in a ratio of about 4:5, relative to the solids.
REFERENCES:
patent: 3930039 (1975-12-01), Kuipers
Fenton-May, R. I. et al., `Use of Ultrafiltration/Reverse Osmosis Systems for the Concentration and Fractionation of Whey`, J. of Food Science, 1971, vol. 36, pp. 14-21.
McDonough, F. E. et al., `Protein Concentrate From Cheese Whey by Ultrafiltration`, Journal of Dairy Science, vol. 54, No. 10, Oct. 1971, pp. 1406-1409.
Alpi Milchindustrie reg. Gen. m.b.H.
Curtin Elizabeth J.
Jones Raymond N.
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