Reducing phosphate and calcium content of skimmed milk

摘要

Skimmed milk with reduced phosphate and Ca content is produced by acidifying skimmed milk to pH 5.2-6.0 and passing it over an anion exchanger. - Pref. skimmed milk is adjusted to pH 5.4-5.6 with citric acid, HCl or decationised whey (pH 1.2-3.0), passed over an anion exchange resin of the quat. ammonium or sec. or tert. amine type in OH, citrate and/or Cl form in an amt. of 3.5-18 l/equiv. of exchange capacity and then neutralised.