MOLKEPROTEINFRAKTIONEN.

摘要

Whey protein fractions, especially alpha-lactalbumin and beta-lactoglobulin, are produced by a process which comprises the steps of: (a) treating the whey to achieve a reduction in the specific gravity and ionic strength of the whey to levels which should not be less than 25% of their original values; (b) adjusting the pH of the whey to a value in the range 3.80 to 5.50 by the addition of acid; the above steps being carried out in any order; (c) heating the pH-adjusted whey to a temperature in the range 55 DEG -70 DEG C., and maintaining the whey at that temperature for a period greater than 30 seconds and sufficient to permit aggregation of a portion of the protein content of the whey; (d) cooling the whey to a temperature less than 55 DEG C., and maintaining the whey at that temperature for a period of time sufficient to permit flocculation of the aggregated protein; (e) separating the aggregated protein containing alpha-lactalbumin from the mother liquor; and (f) optionally, recovering beta-lactoglobulin and/or other soluble proteins from the mother liquor.