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
1980-10-30
1987-12-15
Naff, David M.
Food or edible material: processes, compositions, and products
Products per se, or processes of preparing or treating...
Basic ingredient lacteal derived other than butter...
426580, 426657, 426491, 530360, 530361, 530365, 530366, A23C 1908, A23C 2000, A23J 120
Patent
active
047132540
ABSTRACT:
A casein-soluble protein complex is prepared by raising the pH of an aqueous medium containing casein and soluble protein to within the range of 7.0 to 8.0, heating to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C. and holding for a time sufficient to form the complex. Precipitation of the complex is then carried out by adjusting the temperature to within the range of 32.2.degree. C. to 76.7.degree. C. and lower the pH to within the range of 4.2 to 5.5 whereby the complex precipitates. The resultant precipitated complex is unique and can be used in making processed and imitation cheeses.
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Childs Ernest A.
Narasimhan Rajagopalan
Naff David M.
Schreiber Foods, Inc.
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