METHOD OF ELIMINATING FLAVOUR FROM MILK WHEY PROTEIN

摘要

FIELD: food products. ^ SUBSTANCE: milk whey protein materials of cheese preparation processes, milk whey protein concentrates and milk whey isolates are deprived of flavour by regulating pH of water composition of such milk whey protein materials from about 8 to about 12 or from about 2.5 to about 4.0 for milk whey proteins solubilisation and flavour compounds release. Hereafter composition with regulated pH is passed through ultrafiltration membrane with molecular mass cut off threshold about 50000 dalton, with flavour compounds passed through this membrane and milk whey protein material with improved flavour held by the membrane. It is followed by recirculating milk whey protein material with maintained specified pH. ^ EFFECT: increasing purification rate of milk whey protein material. ^ 23 cl, 4 tbl, 2 dwg, 8 ex