MILK PROTEIN MATERIAL

• Main Authors: SERIZAWA ATSUSHI, MOCHIJI WATARU, YAMAMOTO HARUTAKA, KAWAHARA TAKAO, MORITA MINORU
• Format: Patent
• Language: English
• Published: 10.10.2000
• Edition: 7
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PROBLEM TO BE SOLVED: To obtain a milk protein composition for forming a microaggregate by the same aggregation characteristics as those of mother's milk by acid coagulation. SOLUTION: A milk protein composition capable of forming a microaggregate by acid coagulation is obtained by formulating a milk protein material with urea and a urea-containing composition so as to include a fixed amount of urea or larger than it. Since the milk protein composition shows the same aggregation characteristics of formation of microaggregate by acid coagulation as those of mother's milk, improvement in digestion absorption can be expected, the composition is useful as a material for a nutrient composition, a formulated milk for nurture, etc.