Method for preparing a transparent adjusted milk whey protein an

Details Method for preparing a transparent adjusted milk whey protein an Method for preparing a transparent adjusted milk whey protein an

1992-09-10

1995-05-16

Schain, Howard E.

Chemistry: natural resins or derivatives; peptides or proteins;

Proteins, i.e., more than 100 amino acid residues

Albumin

530386, 530832, 530833, 435 681, C07G 700, A23J 308

Patent

active

054161967

ABSTRACT:
A transparent adjusted milk whey protein is prepared by a method in which milk whey protein is purified and then the pH of a solution containing the milk whey protein is adjusted to not higher than 4 or not lower than 6. The solution may be heated to a temperature not lower than 55.degree. C. before or after adjusting the pH. Further, an adjusted milk whey product is prepared by a method in which the pH of a solution containing milk whey protein is adjusted to not higher than 4 or not lower than 6 and the solution is heated at a temperature not lower than 55.degree. C. and cooled to a temperature not higher than 10.degree. C., or a method in which the pH of a solution containing purified milk whey protein is adjusted to not higher than 4 or not lower than 6 under such a condition as salt content of the solution is 0 or not higher than 50 mM, and the solution is heated at a temperature not lower than 55.degree. C. and cooled to a temperature not higher than 10.degree. C.

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