Casein protein concentrate - contg. a casein soln and potassium salt of an organic acid

摘要

The casein concentrate is prepd. by (1) dissolving a salt of an organic acid (potassium lactate, tartrate, succinate or citrate) and/or a polyphosphate according to formula log Y = 0.0384X + (0.80 plus-or-minus 0.35) where Y is the mg. of salt per g. protein, and X is the mg. of Ca ion per g. of protein, in alkaline casein acid soln. (2) mixing with a soln. of Ca salts contg. 10-40mg Ca2+ per g. protein below 50 degrees C (3) adjusting to pH 6.2-6.8 and preheating to =65 degrees C (4) adding an emulsifier (0.5-5.0% based on protein of a glycerol fatty acid ester), animal or vegetable fatty acids, carbohydrates, vitamins and nutrients and (5) homogenising, pasteurising and concentrating the liquid.