VERFAHREN ZUR ERZEUGUNG VON THERMOSTABILEN,TEXTURIERTEN MILCHEIWEISSSTOFFEN

摘要

The method of production of thermostable textured milk proteins of whole milk, partially skimmed milk, or skimmed milk subject to low temperature pasteurization, or to high temperature pasteurization of short duration, with the addition of calcium salts, or calcium and calcium-phosphate salts, is characterized in that 5-25% by volume of the milk to be processed is cooled and emulsified with animal or vegetable fats, or a mixture thereof, with the addition of emulsifiers permitted for food, the obtained mixture is homogenized and added to the remaining portion amounting to 75-95% by volume of the milk to be processed, cooled down, whereafter the whole is buffered, thus causing a partial decalcification of the particles of calcium phosphocaseinate, so as to maintain a level of calcium bound with the milk protein of 0.35-0.8 millimols per 1 g of protein, and admixed with food colors, whereafter all the casein and milk albumins are coagulated, and the coagulate is disintegrated and granulated together with serum, whereafter a preliminary texturing of the granulated pulp is carried out, followed by the full texturation thereof, by forcing it through a nozzle, and the obtained texturized milk protein are disintegrated in pieces of various sizes or formed into bodies of various shapes, and conditioned in water, repeatedly in a continuous system, and the finished milk protein are frozen or lyophilized, or delivered immediately to storage.