Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1982-04-07
1984-05-15
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
159 17VS, 426491, A23C 104, A23C 2100
Patent
active
044487959
DESCRIPTION:
BRIEF SUMMARY
The invention relates to a process and an apparatus for the concentration of acid whey to a dry solids content of more than 45% by weight.
Whey is the product, which is obtained after precipitation and separation of casein containing milk proteins from milk. When the precipitation is effected by the action of enzyms, the produkt after the separation of the casein is called sweet whey. When the milk is acidified by fermentation or acid is added to the milk, the product obtained after separation of casein is called acid whey. In the latter case the undissolved calcium salts present in the milk are dissolved due to the reduction of the pH, so that acid whey contains considerably more dissolved salts than sweet whey.
When processing whey, which in most cases contains about 6% by weight of dry solids, to form whey concentrate or whey powder and in the preparation of lactose from whey a considerable amount of water must be removed from the whey. Initially the water was evaporated from the whey with one stage evaporators according to the recycle principle, lateron multistage evaporators were used (M. T. Gillies, "Whey Processing and Utilization", Noyes Data Corporation, Park Ridge, N.J. and London (1974), pages 24-29). Before the evaporation the whey may be maintained some time at a temperature of 65.degree.-74.degree. C. in order to prevent bacterial growth and development of acid and thereafter be preheated at 87.degree.-96.degree. C. and, if desired, be pasteurized. Thereby the whey proteins are denatured and the lactose is brought to crystallization. The whey is concentrated to a dry matter content of 40-50% by weight and thereafter dried with a spray dryer.
Evaporation of whey with the use of an number of vacuum evaporators in series to a dry solids content upto 70% by weight is known from John R. Spellacy, "Casein, dried and condensed whey", Lithotype Process Co., San Francisco (1953), pp. 489, 490, 491, 500 and 501.
From Earl O. Whittier and Byron H. Webb, "By-products from Milk", Reinhold Publishing Corporation, New York, (1950), pp. 298, 299 and 305-307 a process is known, in which casein whey is heated with steam to boiling with the addition of a small amount of milk of lime, whereby the whey proteins coagulate and form together with calcium phosphate a sludge at the bottom of the tank.
The separated clear whey is thereafter concentrated under reduced pressure in two or three steps to a dry solids content of 34-38% by weight. The syrup obtained is filtered in a filter press to remove the separated proteins and salts. By the denaturation of proteins the viscosity rises namely, which causes difficulties during the further concentration. The filtered syrup, which thereafter does not contain whey protein, but only lactose, is further concentrated to a dry solids content of about 70% by weight.
From Dairy Science Abstracts 1977, vol. 39, nr. 4, p. 212, abstract 1855 it is known to concentrate whey to a dry solids content of more than 45% by weight, to cool subsequently the concentrated whey to 27.degree.-30.degree. C. and to maintain it at this temperature under agitation for 8-12 hours, whereby the lactose present in the whey crystallizes. The whey with the crystallized lactose is then heated and spray-dried.
To speed up the concentrating of the whey at less higher temperature, whereby the denaturation of the whey proteins causes less trouble, now also falling-film evaporators are used. Thus, in Dairy Science Abstracts, vol. 39, nr. 4 (1977), p. 212, abstract 1854 a process has been described, wherein whey having a dry solids content of 6% by weight is concentrated in an equipment consisting of several falling-film evaporators to a dry solids content of 36% by weight. According to the German "Offenlegungsschrift" No. 2,538,336 milk and milk products are evaporated in an equipment consisting of a number of evaporators. In at least one evaporator the material to be concentrated is evaporated in a rising stream, whereafter in one or more following evaporators the operation is carried out according to the falli
REFERENCES:
patent: 3431113 (1969-03-01), Braatz
patent: 3537860 (1970-11-01), Moore et al.
patent: 4016028 (1977-04-01), Young et al.
patent: 4202909 (1980-05-01), Penderson, Jr.
patent: 4364794 (1982-12-01), Lankenau
DMV-Campina B.V.
Yeung George
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