Hydrolyzed proteinaceous milk solid and process of making

A process for preparing hydrolyzed proteinaceous milk solids comprising:

• heating skim milk to a temperature of from about 170.degree. F. to about 200.degree. F. to denature whey proteins in said skim milk;
• adding acid to said heated skim milk to adjust the pH of said skim milk to a pH of from pH 3.9 to pH 5.0;
• aging said pH adjusted heated skim milk for a time period of from about 1 minute to about 10 minutes to coagulate and agglomerate whey and casein proteins, carbohydrates and ash in said skim milk into coagula suspended in whey liquid;
• separating said coagula from said whey liquid;
• cooling said separated coagula with an amount of water of a weight no greater than twice the weight of said coagula;
• separating said cooled coagula from said cooling water;
• dewatering and drying said coagula to a dry coagulum solid;
• selecting a caustic agent from the group consisting of sodium hydroxide, potassium hydroxide, ammonium hydroxide and magnesium hydroxide;
• solubilizing said caustic agent in water;
• and
• stirring said dried coagulum solid with said solubilized caustic agent for a time period of from about 10 to about 30 minutes.

In a process for preparing hydrolyzed proteins from casein wherein acid precipitated casein is mixed as a solid with a quantity of a caustic agent, an improvement which comprises:

• selecting a heat treated skim milk liquor containing casein and denatured whey proteins and having skim milk solids including said casein and said denatured whey proteins present at a concentration by weight of from about 9 to about 25 percent solids in water;
• rapidly heating said skim milk liquor to a temperature of from about 170.degree. F. to 200.degree. F.;
• adding acid to said heated skim milk to adjust the pH of said skim milk liquor to a pH of from pH 3.9 to pH 5.0;
• aging said pH adjusted heated skim milk for a time period of from about 1 minute to about 10 minutes to precipitate said casein in conjunction with whey proteins, carbohydrates and ash by coagulating and agglomerating said whey proteins, said casein, said carbohydrates and said ash into coagula suspended in whey liquid;
• separating said coagula from said whey liquid;
• dewatering and drying said coagula to a dry coagulum solid, said dry solid including said casein therein;
• and
• treating said dry coagulum solid with said caustic agent.

A hydrolyzed proteinaceous milk solid comprising:

• a protein fraction of from about 60 to about 90 percent by weight, said protein fraction including both hydrolyzed whey and casein protein;
• a carbohydrate fraction of from about 1 to about 10 percent by weight;
• an ash fraction of from about 1 to about 12 percent by weight;
• essentially zero fat;
• and
• a pH of from about pH 5.1 to about pH 11.0.

A hydrolyzed proteinaceous milk solid comprising:

• denatured and hydrolyzed whey protein;
• hydrolyzed casein protein;
• milk carbohydrates;
• and
• milk ash.