PROCESS FOR LOWERING GELLING TEMPERATURE OF WHEY PROTEINS OBTAINED FROM MILK

摘要

IABSTRACT"PROCESS FOR LOWERING THE GELLING TEMPERATURE OF WHEYPROTEINS OBTAINED FROM MILK"The process of the invention relates to a processfor lowering the gelling temperature of whey proteinderived from milk which comprises maintaining anaqueous-solution of such whole whey proteins having aconcentration of proteins of from 0.5 to 10% weight/volume at an elevated temperature of at least 70°C toeffect an increase in the sulphydryle groups availablefor reaction, the period of time over which the proteinsare maintained at the elevated temperature and the pHof the solution both being selected such that precipit-ation, gelling and coagulation of the proteins whilstat the elevated temperature is prevented, and coolingthe resultant solution.