A PROCESS FOR CASEINE PREPARATION

摘要

This method is used in the milk industry for producing raw materials for the electronic engineering industry, and in pharmacy, and the food processing industry, for kid and diet foods. The derived casein is a pure protein substance, purified to the maximum of butyric substances, carbohydrates, mineral substances and radical acids. The casein is precipitated in its isoelectric state of preliminary-alkalised, skimmed milk, after which the whey and the casein globules are baked, and the casein precipitation is washed in four washing waters at a specific temperature, an active acidity and for a specific retention period. After the second washing, a fermenting agent is added from lacto fermenting yeast, while the fourth washing is carried out in de-ionised water. After removing the washing waters, pressing and chopping, the pure casein is dried.