Method and device for producing casein and whey protein by separating milk

A technology for whey protein and casein, which is applied in the field of producing casein and whey protein, and achieves the effects of convenient cleaning, easy control and simple operation.
CN101926408AInactive Publication Date: 2010-12-29BEIJING SANYUAN FOOD
1 Cites 25 Cited by

Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
BEIJING SANYUAN FOOD
Publication Date
2010-12-29
Estimated Expiration
Not applicable · inactive patent

Smart Images

  • Figure 1
    Figure 1
  • Figure 2
    Figure 2
  • Figure 3
    Figure 3
Patent Text Reader

Abstract

The invention discloses a production method and a device of casein and whey protein, in particular to a method and a device for producing casein and whey protein by adopting a ceramic membrane microfiltration system to separate milk. The method comprises the following steps of: pre-filtering milk; then, raising the temperature for centrifugalizing cream to obtain skim milk; pasteurizing and cooling the skim milk and entering the ceramic membrane microfiltration system; and selecting different concentration factors according to product brands, enriching trapped fluid to form casein and enriching permeate liquid to form whey protein. The separation method of the invention has the advantages of simple operation, continuous production and convenient cleaning; and the obtained casein can be directly compounded with the cream for processing and producing cheese and providing a new path for the standardized process of cream for cheese. Meanwhile, the obtained ideal whey is sterile and fat-free, has uniform contents and easy control and simplifies the process for processing the whey into a whey product with a high added value.
Need to check novelty before this filing date? Find Prior Art

Description

technical field

[0001] The invention relates to a method and device for separating milk to produce casein and whey protein, especially a method and device for separating milk to produce casein and whey protein with a ceramic membrane microfiltration system, which belongs to dairy processing Technical field of production. Background technique

[0002] Cheese is a fermented dairy product with high nutritional value made from liquid milk after curdling, whey draining, and fermentation. It is not only rich in protein and fat, but also rich in vitamins and trace elements. Most of the proteins in cheese have been degraded into polypeptides and amino acids, and their absorption rate is as high as 96%. Some of the fats have been degraded into unsaturated fatty acids, which help to reduce the body's serum cholesterol and help prevent cardiovascular diseases. Most of the lactose in cheese has been decomposed into glucose and galactose, which is especially suitable for consumers with ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More