Dairy and Vegetable Protein Blends by Co‐Extraction and Co‐Ultrafiltration

摘要

ABSTRACTA process was developed for the manufacture of blends of dairy and vegetable proteins by co‐extraction and co‐ultrafiltration. Defatted soy flour proteins were extracted using either acid or sweet whey as the solvent. The whey/soy slurry was separated in a two stage extraction process using a centrifugal desludger. The proportion of whey protein in the blend was determined by the number of extractions and the total amount of whey used. The combined extracts were processed by ultrafiltration to increase the protein content of the blends. Solubility characteristics of the blends indicate potentially good functional propert