PROCESS FOR THE FRACTIONATION OF WHEY CONSTITUENTS

摘要

A process for fractionation of dairy whey is described which enables various whey constituents in particular, alpha-lactalbumin and beta-lactoglobulin, to he recovered in substantially pure form. Lactose may also be recovered. The mineral content of raw whey is reduced so that the calcium content is less than 120 parts per milli on. Thereafter, the whey is treated to allow the lactose to crystallize out for removal and selectively to flocculate the alpha-lactalbumin, leaving a liquor containing substantial ly pure beta- lactoglobulin.