METHOD FOR THE PREPARATION OF A MILK PROTEIN COPRECIPITATE

摘要

A method is provided for the preparation of a milk protein coprecipitate high in baking quality and nutritional value and low in lactose by precipitating the proteins from a mixture of whey, whey concentrates and a low fat milk product through heating and pH control in the presence of CaCl2, recovering the precipitate and washing with an aqueous solution of polyphosphate in an amount that after drying the product has a nitrogen solubility index between 4 and 11.