The invention relates to a method for the isolation of total milk protein or whey protein content of milk, in a concentrated and functional form. The protein product is suitable for use in food formulations and dietetic products, where it performs as 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, followed by heating to at least 50 DEG C at the acidic pH.
申请公布号
WO9836647(A1)
申请公布日期
1998.08.27
申请号
WO1998IE00012
申请日期
1998.02.18
申请人
TEAGASC, THE AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY;KELLY, PHILIP, M.;O'KENNEDY, BRENDAN, T.