METHOD FOR PRODUCING MILK, DAIRY-PRODUCTS AND MILK PRODUCES OF OPTIONAL CASEIN-WHEY PROTEIN RATIO AND CONTROLLED PROPERTY OF MEASURE OF MEASURE OF VALUE

• Main Authors: SCHMIDT,JANOS,HU, MATYAS,JAKAB,HU, BABELLA,GYOERGY,HU, NOVAK,ARPAD,HU, JANCSO,JANOS,HU
• Format: Patent
• Language: English
• Published: 28.04.1989
• Edition: 4
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

Standardarized value milk, milk based or milk contg. prodts. but with flexible freely chosen ratios of casein to milk proteins, are prepd. from defined proportions of pasteurised whey and of full skimmed milk. Such mixts. are concentrated by ultrafiltration until the concn. and relative proportions of protein lactose and mineral salt etc. components those of natural milk. The main protein fractions and their relative within the total protein content, standard values (biological value, functional characteristics) are maintained at the same time. - The milk substitutes are suitable for prepn. of flavoured milk drunks, soured milk prods., ordinary and cream cheeses, powdered milk, protein concentrates baby milk prods., and animal milk feeds.