Methods for Casein Production
AssigneeSelect Milk Producers, Inc.
InventorsShakeel Ur-Rehman, John M. Dunker
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Abstract
Embodiments of the invention are directed to a process involving microfiltration of milk, providing a product that is useful as a source of casein and another product that is useful as a source of whey protein. Another embodiment of the invention is directed to preparing milk products like casein, dairy beverages, milk protein concentrates and cheese from microfiltration retentate.
Claims9
A method for the production of casein comprising the steps of:
- (i) filtering a starting product comprising skim milk by microfiltration, wherein the starting product has a pH of 6.5 to 6.8;
- (ii) separating the starting product into a permeate fraction comprising whey protein and a retentate fraction comprising micellar casein.
A method of making a cheese product comprising the steps of:
- (a) preparing a mixture of a microfiltration retentate fraction and milkfat;
- (b) forming a homogeneous cheese-milk from the mixture;
- (c) adding an acidulant to achieve a suitable acidity;
- (d) adding a starter culture;
- (e) adding rennet to cause formation of a coagulum;
- (e) cutting the coagulum;
- and (f) heating and draining whey to produce cheese curd;
- and (g) forming the cheese curd into a cheese product.
A processed composition prepared from a microfiltration retentate fraction, wherein the composition is cheese, beverage or milk protein concentrate.
A processed composition prepared from a microfiltration permeate fraction, wherein the composition is a source of whey protein.
Dependencies are inferred from the claim text.