Removal of proteins from liquid acid cheese whey

Details Removal of proteins from liquid acid cheese whey Removal of proteins from liquid acid cheese whey

1975-05-30

1977-06-07

Michl, Paul R.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

A23J 120

Patent

active

040283178

ABSTRACT:
Proteins are removed from liquid acid cheese whey at a temperature of from about 10.degree. to about 25.degree. C. by adding to the acid cheese whey, which is at a pH of from about 6.0 to about 8.0, an effective amount of undissolved sodium lauryl sulfate for precipitation of the proteins and by thereafter adjusting the pH of the acid cheese whey to a value of from about 2.0 to about 5.0 to cause said precipitation.

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