Method for preparing a denatured whey retentate, milk products containing such a whey retentate and apparatus for preparing such a whey retentate

摘要

The skimming of the whey (4) takes place by centrifugation at 40-50[deg]C with a pressure of 3-5 bar. The reduction occurs by a micro filtration, where the pore size is 10-1.6 mu m and the filtrate has a pH value of 5.5-6.5. The production is carried out by ultra filtration, where the pore size of the membrane is 0.01mu m-5 nm. The denaturation takes place thermally, at 70[deg]C for 15-60 minutes. The homogenization occurs with pressure of 200 bar and at 70[deg]C, where the particle size is 0.5mu m. Independent claims are also included for: (1) a denatured whey retentive; (2) production of a milk product; (3) semi hard cheese product; and (4) a device for the production of a whey retentive.