Process for the preparation of a precipitate of casein and whey protein
AssigneeStichting Nederlands Instituut Voor Zuivelonderzoek
InventorHenricus A. W. E. M. Ottenhof
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Abstract
A process for the preparation of a precipitate of casein and whey protein from a milk product containing casein and whey protein which comprises adjusting the pH of the milk product to a value above 6.8, subjecting the resulting product to a heat treatment whereby the whey protein denatures, cooling the heated product to a temperature below 65.degree. C., reducing the pH of the cooled solution to a value below 5.4 and isolating the resulting precipitate.
Claims13
A process for the preparation of a precipitate of casein and whey protein from a milk product containing casein and whey protein, which comprises
- (a) adjusting the pH of said milk product to a value above 6.8,
- (b) heating the product obtained in step (a) at a temperature and for a time at least sufficient to denature the whey protein,
- (c) cooling the product obtained in step (b) to a temperature below 65.degree. C.,
- (d) reducing the pH of the cooled solution to a value below 5.4 and
- (e) isolating the resulting precipitate.
Dependencies are inferred from the claim text.