Simulated milk protein replacer of improved suspension characteristics
AssigneeRalston Purina Company
InventorsThomas J. Wagner, William C. Mrazek, Jr.
Life of this patent
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Abstract
This invention relates to a simulated milk protein product, suitable as a milk replacer for young animals with excellent suspension characteristics in water. The simulated milk product is formed by enzymatically treating a slurry of vegetable components. The slurry is then heated to inactivate the enzyme followed by drying and mixing with various minerals, vitamins and fats to form a nutritionally complete milk replacer for animals having excellent suspension characteristics in water.
Claims23
A method of producing a simulated milk protein product of improved suspension characteristics comprising;
- a. forming a neutralized aqueous slurry of a vegetable protein material and dairy whey, having a solids content of 3-50%,
- b. reacting the slurry with a proteolytic enzyme;
- c. heating the reacted slurry to deactivate the enzyme, thereby producing a simulated milk protein product with improved suspension characteristics in water.
A method of producing a simulated milk protein product of improved suspension characteristics comprising;
- a. forming a neutralized aqueous slurry of 10 to 70% by weight of the solids of a vegetable protein material and 30 to 90% by weight of the solids of dairy whey, said slurry having a proteinaceous solids content of 3 to 50% by weight;
- b. reacting said slurry with a proteolytic enzyme at a temperature and time sufficient to modify the proteinaceous components.
- c. heating the slurry to a temperature above about 180.degree. F., to deactivate the enzyme, thereby producing a simulated milk protein product with improved suspension characteristics in water.
Dependencies are inferred from the claim text.