| 摘要 |
<p>Process for treating whey obtd. from cheese or casein mfr. comprises filtering, skimming and opt. deacidification, then concg. at 55 degrees C to =40% solids content; flocculation by heating to 40-50 degrees C and adding (NH4)2SO4 either as solid or conc. soln. so as to give a soln. contg. 50-60 kg (NH4)2SO4 per 100 l.; filtering; washing the filter cake with satd. (NH4)2SO4 soln. at 40-50 degrees C, then diluting and demineralising the washed cake, then finally concn. and drying at 50 degrees C. Product is a water-sol. protein relatively rich in tryptophan and lysing and suitable for pharmaceutical use. The filtrates and washing which contain lactose and (NH4)2SO4 may be used as nutrient media for culturing microorganisms for foodstuff prodn.</p> |
