Process for the manufacture of milk proteins where milk is acidified at pH 9 and heated to at least 50C, and the protein product produced

摘要

A method for the isolation of total milk protein or whey protein content of milk, in a concentrated and functional form, and the protein product produced. The protein product is suitable for use in food formulations and dietetic products, where it performs well as sodium caseinate but with the added benefit of having more bland flavour characteristics. The product has enhanced nutritional properties and better flavour characteristics when compared to sodium caseinate. The process involves the acidification of skimmed milk or whey to a pH below the isoelectric point (<3.9), followed by heating to at least 50oC at the acidic pH.