CONCENTRATED WHEY PROTEIN AND ITS PRODUCTION

• Main Authors: SATO KAORU, SHIGEMATSU AKINORI, KAWACHI KOJI, YAMANE YORIKO
• Format: Patent
• Language: English
• Published: 31.10.2000
• Edition: 7
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PROBLEM TO BE SOLVED: To provide a concentrated whey protein emitting little whey flavor, having the taste and flavor similar to raw milk, suitable for the use as a substitute for defatted milk compared with conventional concentrated whey protein and containing a component effective for imparting protein with heat-resistance and to provide its production process. SOLUTION: The objective concentrated whey protein having a non-proteinous nitrogen ratio of >=5% based on the total solid component and a denaturated whey protein ratio of <=10% based on the total whey protein can be produced by treating defatted milk with a precision filtration membrane and subjecting the filtrate obtained at the permeated side to concentration, lactose-removing treatment and desalting treatment. As an alternative, the whey protein is obtained by treating defatted milk with a precision filtration membrane, treating the filtrate obtained at the permeated side with an ultrafiltration membrane, recovering the concentrated liquid obtained at the concentration side, concentrating the filtrate separated at the permeated side, subjecting the concentrate to lactose-removing treatment and desalting treatment and adding the product to the recovered concentrated liquid.