| 摘要 |
1,273,488. Recovering a protein from milk. A. BRATLAND. 27 Aug., 1970 [27 Aug., 1969], No. 41314/70. Heading C3H. [Also in Division C5] Membrane substances of a proteinaceous nature are recovered from low-fat milk products (e.g. buttermilk, skimmed milk, whole milk and/or whey) by a process comprising: (a) emulsifying the low-fat milk product at 40- 100‹ C. with one or more animal and/or vegetable fats or oils to give an emulsion having a fat content of 0À8-7 wt. per cent; (b) separating the emulsion into a first aq. fraction containing 0À03-0À09 wt. per cent fat and a first high fat fraction with a fat content of 10-80 wt. per cent; and (c) separating the first high-fat fraction by clarofixation into the membrane substance concentrate in the form of a second aq. fraction with a fat content of 0À03-7 wt. per cent, and a second high-fat fraction of 80-100 wt. per cent fat. This second high-fat fraction may be further divided to give a third 97-100% fat fraction and more membrane-substance concentrate in the form of a third aq. fraction of fat content 0À03-2 wt. per cent. Either or both of the second and third aqueous fractions may be desiccated to form a membrane substance concentrate powder. Milk fat may be used as the animal or vegetable fat emulsified with the lowfat milk product. |
