Method of making a milk protein composition
A technology of milk protein and composition, applied in the field of preparing milk protein composition for infant and young children formula
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[0039] After heat treatment at 62°C, the skim milk was subjected to a first microfiltration step. The first bulk filtration over a 0.14 μm Tami isoflux membrane is performed under mild pressure conditions (typically about 0.6 bar) and below 10°C. Concentrate the milk 3 times (volume reduction factor = 3). This permeate is referred to as permeate I.
[0040] After this microfiltration, the retentate was diluted 3-fold with water (1 part retentate and 2 parts water) before it was subjected to a second microfiltration step. The retentate was also batch filtered through a 0.14 μm Tami isoflux ceramic membrane at 50°C until a concentration factor of 4 under mild pressure conditions (TMP about 0.6 bar). The permeate of this step is referred to as permeate II and the retentate as retentate II, respectively.
[0041] For Permeate I, Permeate II and Retentate II, protein composition was measured.
[0042] Method 1 - Casein
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