Process for converting sour whey into sweet whey and product
AssigneeSuperior Dairy, Inc.
InventorJoseph A. Soehnlen
Life of this patent
Estimating the term…
Abstract
Sour whey resulting from manufacture of cottage cheese or cream cheese is converted into a food product superior to either sweet whey or sour whey, by enzymatic splitting of the lactose to glucose and galactose, followed by deionization and preferably concentration.
Claims20
A process for converting sour whey, made by acidifying milk and removing the resulting curd, into sweet whey containing substantially all the food value of the whey, which process comprises splitting at least half of the lactose originally present in the milk by a lactase enzyme, and de-acidifying the whey by contact of the whey with an anion-exchange material, while retaining the non-ionizable substances in the whey.
A process for converting sour whey into a palatable food product lacking the lactic acid flavor of the sour whey, which process comprises hydrolyzing lactose in the whey by a lactase enzyme, de-acidifying the whey by contact of the whey with anion-exchange material while retaining the non-ionizable substances in the whey, and adding other nutritional and flavoring ingredients.
A palatable food product made from sour whey, containing substantially all the nutritional values of the sour whey including the functional values of the lactose and proteins, improved by enzymatic conversion of lactose to a mixture of glucose and galactose and by removal of anions to minimize the pronounced acid flavor of the sour whey, and containing also nutritional and flavoring food ingredients other than those present in the whey.
Dependencies are inferred from the claim text.