Whey-protein recovery - by processing whey with yeast and processing soln after yeast separation

摘要

Processing of whey admixed with yeast for removing lactose by yeast-formation under simultaneous aeration, and then separating the yeast by centrifuging, is effected by using the whey in fresh condition or after a heat-treatment leaving the whey protein in original condition. Whey-protein is recovered by further processing of soln. after yeast separation, and can be freeze dried for further use, e.g. as addn. to diet foods for patients or diabetics, or in prepn. of protein-enriched milk, or mixed with wheat-gluten or fish-protein. Protein-uptake by yeast is prevented by adding urea and/or N-contg. salts and phosphates, together with yeast. The whey-protein and mineral salt-contg. soln. may be concd. in vacuo at 60 degrees C or by reverse osmosis. De-salting of conc. prod. is effected by ion-exchange, but pref. by dialysis, esp. by electrodialysis.