METHOD TO SEPARATE LIPIDS FROM CHEESE WHEY AND FAT-FREE WHEY PROTEIN PRODUCT FORMED THEREBY

摘要

#$%^&*AU2015227507A120151008.pdf#####ABSTRACT M ETOD TO SEPARATE UPIDSFROM CHEEE WHEY AND FAT FREE WHEY PROTE N PRODUCT FOFN :D THEREBY The present invention relates to methods of selectively separating milk fat globule membrane fragments and milk fat globules from whey and products therefrom. The method includes the steps of adding to the whey an amount of a whey-soluble zinc salt and adjusting the pH of the whey to be less than 6.0. The amount of zinc salt added to the whey is sufficient to cause milk fat globule membrane fragments and milk fat globules contained in the whey to precipitate selectively from the whey. Fig. 14WO 2010/042307 PCT/US2009/057457 14/14 Whey (30 0C) Pre-concentrate Filtrate whey (3 to 8-fold) (for lactose by ultrafiltration recovery) Diafilter 3-fold with water to remove salts in a continuous or batch mode or until the conductivity of the retentate is decreased to below 25 pS/cm. Use this along with Adjust the pH of the water for retentate to 4.2. diafiltration to recover protein Centrifuge in a continuous L- desludger/separator Washings or microfiltrate Supernatant Prcpitate Concentrate by Repeatedly wash with water at pH 4.2 and ultrafiltration centrifuge to remove whey proteins. Alternatively, adjust the pH to 6.5 and filter and concentrate using a microfiltration membrane. Spray Dry Fat-free WPC80 or WPI Retentate (MFGM).?C0o P Freeze dry or spray dry Purified MFGM (Source of Bioactive sphingolipids, phospholipids and proteins/enzymes) FIG. 14