| 摘要 |
PURPOSE: To industrially and advantageously reduce the smell of casein by uniformly adding a whey mineral to sodium caseinates. CONSTITUTION: This method for reducing the smell of casein is to add a whey mineral in an amount of preferably 5-50wt.% based on sodium caseinates thereto. Furthermore, the whey mineral is obtained by filtering a cheese whey regulated to pH <=4 by the lactic acid fermentation through a membrane, e.g. an ultrafiltration membrane, then add an alkaline liquid to the resultant permeate, neutralize the permeate to pH7 and dry the produced precipitated concentrate. |
