PROCESS FOR LOWERING GELLING TEMPERATURE OF WHEY PROTEINS OBTAINED FROM MILK

摘要

I "PROCESS FOR LOWERING THE GELLING TEMPERATURE OF WHEY PROTEINS OBTAINED FROM MILK" The process of the invention relates to a process for lowering the gelling temperature of whey protein derived from milk which comprises maintaining an aqueous-solution of such whole whey proteins having a concentration of proteins of from 0.5 to 10% weight/ volume at an elevated temperature of at least 70.degree.C to effect an increase in the sulphydryle groups available for reaction, the period of time over which the proteins are maintained at the elevated temperature and the pH of the solution both being selected such that precipitation, gelling and coagulation of the proteins whilst at the elevated temperature is prevented, and cooling the resultant solution.