Method to separate lipids from cheese whey
AssigneeWisconsin Alumni Research Foundation
InventorSrinivasan Damodaran
Life of this patent
Estimating the term…
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.
Claims15
A method of selectively separating milk fat globule membrane fragments and milk fat globules from whey comprising:
- (a) adding to whey an amount of a whey-soluble zinc salt;
- and
- (b) adjusting pH of the whey to be less than 6.0;
- (c) wherein 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.
A method of selectively separating milk fat globule membrane fragments and milk fat globules from whey comprising:
- (a) adding to whey an amount of a whey-soluble zinc salt;
- and
- (b) adjusting pH of the whey to be from about 4.2 to about 4.8;
- (c) wherein 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.
Dependencies are inferred from the claim text.