Suspending flocculated casein from milk - by stirring at nought to four degrees Celsius in absence of air

摘要

Putting back into suspension flocculates casein after coagulation of milk by acidification comprises cooling the coagulated m ilk to 0-4 degrees C whilst agitating in the absence of air. The process is applied e.g. to the drying, skimming and curdling of coagulated milks, to the prepn. of purified casein and to the improvement in texture of fermented milks. The process e.g. avoids blockages during drying in better fat sepn. and in a smooth oily textured yoghurt.