MILK AND CHEESE MODIFICATION PROCESS, INCLUDING METHODS OF EXTRACTING β-LACTOGLOBULIN AND CASEINS FROM MILK AND MILK PRODUCTS, AND NOVEL PRODUCTS THEREBY PRODUCED

摘要

A method for diaggregating and reforming the casein micelles of milk to produce a product with physical properties differing significantly from that of the original milk. There is also provided a milk fraction highly enriched in beta-lactoglobulin (BLG) and a soluble whey fraction correspondingly depleted.