Food or edible material: processes – compositions – and products – Products per se – or processes of preparing or treating... – Basic ingredient is starch based batter – dough product – etc.
Patent
1975-11-13
1977-07-19
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient is starch based batter, dough product, etc.
426 41, 426556, 426583, 426657, A23C 2100, A21D 234
Patent
active
040369994
ABSTRACT:
Clogging of membranes during whey processing is avoided by pretreating raw acid cheese whey by adjusting the pH to above about 6.5 and separating insoluble solids therefrom. The separated insoluble solids are treated by adding calcium ion, holding at a temperature above about 125.degree. F for at least 1 hour and drying. The resultant dry treated insoluble solids are useful as a substitute for nonfat dried milk in bakery products.
REFERENCES:
patent: 3061442 (1962-10-01), Ward et al.
patent: 3560219 (1971-02-01), Attebery
Webb, et al., By products from Milk, The Avi Pub. Co. Inc., Westport, Conn. 1970 (pp. 16-20, 213, 214, 349 & 350).
Juettner Paul J.
Naff David M.
Stauffer Chemical Company
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