Coprecipitation of proteins from skimmed milk - by thermal conditioning, cooling and acid coagulation

摘要

Coprecipitation of the proteic components of skimmed milk comprises (I) thermal expanding albumins and globulins at 80-100 pref. 90-95 degrees C for 30-15 min. pref. 25-20 min. (2) cooling to 41-1 degrees C (30-40 degrees C), 15-8 degrees C, (3) addition of a coagulating agent, (4) heating to 40-60 degrees C (45-55 degrees C). Products are casein, lactalbumin and lactoglobulin for nutritive food additives or emulsifiers, and are obtd. in good yield without the need to add calcium chloride before heating. Pref. a second expansion operation may be performed at 45-55 degrees C for 1 sec. 10 min (35060 sec) after (4). pH at stage (3) is 4-5.8 pref. 4.6-5.3. At most 2 min is allowed between the end of stage (2) and start of stage (3).