Microfiltration of skim milk for cheese making and whey proteins

摘要

Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7x to 12x and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Composition containing highly functional whey protein with no measurable fat or casein and no glycomacropeptides, rennet or starter cultures can be obtained; fruit beverages are disclosed which contain this composition.