Process for the preparation of a sterilized casein-based liquid

Details Process for the preparation of a sterilized casein-based liquid Process for the preparation of a sterilized casein-based liquid

1988-05-25

1989-11-28

Czaja, Donald E.

Food or edible material: processes, compositions, and products

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

Basic ingredient lacteal derived other than butter...

426424, 426585, A23C 704, A23C 915, A23L 129

Patent

active

048836826

ABSTRACT:
In the process, an aqueous 10 to 18% by weight suspension of casein and an aqueous 10 to 30% by weight suspension of KOH or NaOH and Ca(OH).sub.2 are prepared so as to obtain a KOH content of from 4 to 11 g/kg or an NaOH content of from 2.5 to 8 g/kg casein dry matter and a Ca(OH).sub.2 content of from 14 to 20 g/kg casein dry matter, the two suspensions are mixed to give a solution of mixed K/Ca or Na/Ca caseinate having a pH value below 6.5, the mixture is heat-treated and cooled, fats are introduced and homogenized, followed by other additives, after which the product is sterilized, homogenized and packed aseptically in suitable packs.

REFERENCES:
patent: 4055555 (1977-10-01), Badertscher
patent: 4091120 (1978-05-01), Goodnight, Jr. et al.
patent: 4192901 (1980-03-01), Yasumatsu et al.
patent: 4397927 (1983-08-01), Brog

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