PRODUCTION OF WHEY

Japanese Patent JPH09238614

A

To obtain white whey capable of being widely used as a food raw material, excellent in thermal stability, exhibiting high solubility and free from the smell of whey.

Whey obtained as a by-product on the production of cheese or casein is controlled to a pH of 5.5-6.5, and subsequently heated at a temperature of ≥90°C to convert whey proteins contained in the whey into micelles. The time for the heating depends on the concentrations of the proteins contained in the whey of raw material, but is e.g. 2-5sec at 120°C, When the whey is used for the production of cheese. The obtained white whey is subsequently mixed with casein in an amount of ≥1/20wt.% based on the whey proteins. The obtained stable suspension is heated at 120°C and subsequently spray-dried to obtain the whey powder.

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TANIGUCHI KIYOTAKA
SERIZAWA ATSUSHI
FUJII TOMOYUKI
ISHII SATORU
HORIKAWA MASAKAZU

JP7817996A

September 16, 1997

March 06, 1996

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SNOW BRAND MILK PRODUCTS CO LTD

A23C9/15; A23C9/18; A23C21/06; A23J3/08; (IPC1-7): A23C21/06; A23C9/15; A23C9/18; A23J3/08

JPH05500163A	1993-01-21
JPS6324857A	1988-02-02
JPH07213232A	1995-08-15
JPS4520537B1
JPH07507452A	1995-08-24
JPH0775498A	1995-03-20
JPH0387148A	1991-04-11

Kiyoya Fujino (1 outside)

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