首页>
外国专利>
Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography
Cheese prodn. from heat treated or powdered milk - after removal of whey proteins e.g. by exclusion chromatography
展开▼
机译:奶酪制品从热处理或奶粉中提取-去除乳清蛋白后通过排阻色谱
展开▼
页面导航
摘要
著录项
相似文献
摘要
In the prodn. of cheese from milk heated at high temp. or from recombined, reconstituted powdered milk, the new feature is that, before heat treatment or conversion to powder, the milk is subjected to (partial) removal of whey proteins by exclusion chromatography and- or ion exchange. Pref. 20-50% of the whey proteins are removed, then the milk heated at 120-150 deg.C, skimmed or adjusted to required fat content, and powdered. It can then be used to make cheese without special treatment, but cheese- forming ability is pref. improved by adding 0.1-2 g per l Ca salt, esp. CaCl2 or monocalcium phosphate. Types of milk not normally suitable for cheese making can now be used because removal of whey proteins prevents, the undesirable reaction between beta-globulin and K casein. The method reduces setting times; gives a firmer, more elastic and more easily worked curd; reduces loss of casein; prevents development of off- flavours (H2S) and permits utilisation of normally waste whey proteins.
展开▼