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.

Inactive Publication Date: 2010-12-29
BEIJING SANYUAN FOOD
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Problems solved by technology

The present invention aims at the deficiencies of the existing cheese milk standardization technology, uses the ceramic membrane microfiltration system as a continuous feed liquid treatment system to process raw milk, realizes the purpose of separating casein and whey protein before cheese processing, and the obtained cheese The protein can

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

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Embodiment Construction

[0023] The following embodiments are used to illustrate the present invention, but are not intended to limit the scope of the present invention.

[0024] Fresh milk (the total number of bacteria <200,000 / ml) is pre-filtered in the balance tank, and then the temperature is raised to 55°C through the heat exchanger, and the cream is centrifuged with a cream separator, and the obtained skim milk is heated to 72°C and kept warm. Pasteurize after 15s, then cool down to 50°C through heat exchanger 2, and enter the ceramic membrane microfiltration system with a pore size of 0.14 μm, with a flow rate of 5 m / s and a transmembrane pressure of 0.5 Bar. According to the specific requirements of calcium content of different cheese varieties, different concentration factors are selected, the retentate is enriched with casein, and the permeate is enriched with whey protein.

[0025] The working process of the ceramic membrane microfiltration system is as follows: the skim milk separated by t...

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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.

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

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Application Information

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IPC IPC(8): A23J1/20
Inventor 陈历俊董晶莹周伟民
Owner BEIJING SANYUAN FOOD
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