Process for the recovery of proteins and milk-sugar (lactose) from whey

摘要

In the production of proteins and milk sugar from whey, the acidity of the whey is reduced to precipitate the casein, and the casein-free whey is treated at 60 DEG C. with the quantities of alkali and acid necessary to produce alubuminous precipitates. The alkaline precipitate contains phosphates, the acid precipitate is free from phosphates. The liquid, acidified if necessary is then concentrated until a further precipitate of protein is obtained. The clear syrupy liquid is allowed to cool to effect the crystallization of the milk-sugar. After separation of the crystals, the remaining brown liquor is evaporated, and a material resembling meat extract and containing water-soluble protein, salts and extractives of an amino-acid character is obtained. Specification 173,831 is referred to.