Immunoglobulin enriched milk fraction
AssigneeFrieslandCampina Nederland B.V.
InventorsWeiwei Li, Chris Thérèse Emilienne Dotremont, Christine Counet
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Abstract
Process for obtaining a milk fraction enriched in immunoglobulins, preferably enriched in IgA and IgM, comprising the steps of (a) subjecting skimmed milk to microfiltration, resulting in an MF retentate rich in micellar casein and an MF permeate rich in whey proteins, (b) subjecting the MF retentate to a casein precipitation or cheese-making process, thereby creating a casein-rich fraction and a whey fraction, (c) subjecting the whey fraction obtained in step b) to microfiltration and/or anion exchange chromatography, thereby obtaining a milk fraction enriched in immunoglobulins.
Claims11
Process for obtaining a milk fraction enriched in immunoglobulins, preferably enriched in IgA and IgM, comprising the steps of:
- a) subjecting skimmed milk to microfiltration, resulting in an MF retentate rich in micellar casein and an MF permeate rich in whey proteins,
- b) subjecting the MF retentate to a casein precipitation or cheese-making process, thereby creating a casein-rich fraction and a whey fraction,
- c) subjecting the whey fraction obtained in step b) to microfiltration and/or anion exchange chromatography, thereby obtaining a milk fraction enriched in immunoglobulins.
Milk fraction comprising a content of immunoglobulins, relative to total protein content, in the range 10 to 40 wt % and a weight ratio (IgA+IgM)/IgG in the range 25-60 wt %, preferably 45-60 wt %.
Dependencies are inferred from the claim text.