Method to separate lipids from cheese whey
AssigneeWisconsin Alumni Research Foundation
InventorSrinivasan Damodaran
Life of this patent
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Abstract
Shown is a method of selectively separating milk fat globule membrane fragments and milk fat globules from whey. The method includes the steps of adding to whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey.
Claims16
A method of selectively separating milk fat globule membrane fragments and milk fat globules from whey comprising:
- (a) concentrating whey;
- (b) diafiltering the whey to yield a filtrate and a retentate having a conductivity of about 9600/cm or less;
- then
- (c) adjusting pH of the retentate from greater than about 5.0 to less than about 5.0, wherein milk fat globule membrane fragments and milk fat globules contained in the retentate precipitate selectively from the retentate;
- and then
- (d) concentrating the retentate.
A method of selectively separating milk fat globule membrane fragments and milk fat globules from whey comprising:
- (a) concentrating whey;
- (b) diafiltering the whey to yield a filtrate and a retentate having a conductivity of about 960 μS/cm or less, wherein at least step (a) and step (b) are carried out at a temperature of from about 15° C. to about 40° C.;
- and then
- (c) adjusting pH of the retentate from greater than about 5.0 to less than about 5.0, wherein milk fat globule membrane fragments and milk fat globules contained in the retentate precipitate selectively from the retentate to yield a retentate having a fat content of less than 0.2% w/w protein.
Dependencies are inferred from the claim text.