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Method of removing lipids from cheese whey and whey protein concentrated powder

A cheese milk and removal technology, applied in the direction of milk protein components, protein food components, dairy products, etc., can solve the problems of weakening the foamability and emulsification of whey products

Inactive Publication Date: 2017-03-22
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In addition, the presence of fat in WPC and WPI can also impair the foaming and emulsifying properties of whey products

Method used

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  • Method of removing lipids from cheese whey and whey protein concentrated powder
  • Method of removing lipids from cheese whey and whey protein concentrated powder
  • Method of removing lipids from cheese whey and whey protein concentrated powder

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Embodiment Construction

[0032] The present invention will be further described in detail below in conjunction with the accompanying drawings, so that those skilled in the art can implement it with reference to the description.

[0033] It should be understood that terms such as "having", "comprising" and "including" as used herein do not entail the presence or addition of one or more other elements or combinations thereof.

[0034] Preparation of chitosan stock solution: 1% chitosan was dissolved in 10% acetic acid.

[0035] Using fresh cheese whey, add chitosan storage solution to the whey, adjust to a certain concentration, adjust the pH of the mixture, place it at room temperature for 10 minutes, and then centrifuge at 3000r / min for 10 minutes. After the centrifugation, the light absorbance at 500 nm of the supernatant was measured by a wind photometer. The sample without chitosan was used as the control. The difference in turbidity of the centrifuged supernatant illustrates the efficiency of re...

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Abstract

The present invention provides a method of removing lipids from cheese whey. The method comprises the following steps: a chitosan stock solution is added into fresh cheese whey or a reconstituted whey solution to form a mixed solution, wherein 0.1-0.2 g of the chitosan stock solution is added into every liter of the fresh cheese whey or the reconstituted whey solution; a pH of the mixed solution is adjusted to be 4-4.5 and the pH adjusted mixed solution is placed at a room temperature for 10-30 min; and then the mixed solution is subjected to a centrifugation or a filtration operation to conduct a separation of a chitosan-fat compound and the whey solution. The obtained whey solution using the method is high in lipid removing rate and high in transparency. Besides, the used chitosan is a polysaccharide, derived from outer shells of seafood such as crabs and shrimps, widely used in food, medicinal and chemical industries, etc., wide in resources, and low in prices. The present invention also provides a whey protein concentrated powder which is low in lipid content and relatively good in stability during a storage period, and can be widely applied to the food industry.

Description

technical field [0001] The invention belongs to the field of dairy product processing in the food field, and in particular relates to a method for removing lipid from cheese whey and whey protein concentrated powder. Background technique [0002] During cheese making from cow's milk, about half of the solids solidify to form cheese, while the remaining solids are drained into the whey. Whey is a by-product of cheese processing. 10 kg of milk can produce 1 kg of cheese, and 9 kg of whey is discharged. The discharge is huge and contains a variety of nutrients and biologically active substances. [0003] Whey is rich in nutrients, and whey nutrition accounts for about 55% of milk nutrients. In cow milk, the protein-to-protein ratio (PER value) of casein is only 2.5, while the PER value of whey protein is 3.0, second only to eggs The PER value of egg white (3.8). Studies have shown that whey protein is not only easy to digest and absorb, but also its essential amino acid compo...

Claims

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Application Information

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IPC IPC(8): A23C7/04A23J1/20
CPCA23C7/043A23J1/205
Inventor 张书文吕加平张瑞华刘鹭逄晓阳芦晶
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI