Method and apparatus for separation of milk, colostrum, and whey

a technology of colostrum and whey, which is applied in the field of method and apparatus for sequential separation of various nutritional components of milk, can solve the problems of undesirable alteration of the natural quality and character of milk, high cost and complexity of the chromatographic separation method, and inability to predict the effect of the effect of the chromatographic separation method, and achieves the effect of improving the nutritional value of the milk
US20050053707A1Inactive Publication Date: 2005-03-10SMARTFLOW TECH
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Patent Information

Authority / Receiving Office
US · United States
Patent Type
Applications(United States)
Current Assignee / Owner
SMARTFLOW TECH
Publication Date
2005-03-10
Estimated Expiration
Not applicable · inactive patent

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Abstract

Apparatus and method for separation of milk and milk products, e.g., involving sequential separation of milk, colostrum, and whey components by cross-flow filtration. The apparatus and method in a preferred aspect employ cross-flow filtration, chromatography and fermentation to separate and fully utilize the components of milk, colostrum, and whey to generate numerous individual components, minimize waste, lower adverse environmental issues and provide enhanced economic benefits to dairy producers. A wide variety of consumer and nutraceutical products can be produced from the fractions and / or sub-fractions of milk products obtained from such separation. The invention further contemplates a methodology for selecting optimum membrane, device, and operating conditions to achieve a desired separation.
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Description

FIELD OF THE INVENTION The present invention relates to method and apparatus for sequential separation of various nutritional components of milk, particularly sequential separation of various milk proteins, carbohydrates, enzymes, and minerals contained in milk, colostrum, whey, or other diary products, using cross-flow filtration modules. BRIEF DESCRIPTION OF THE RELATED ART Milk contains various useful and beneficial components. Butterfat, casein, and lactose are the most commonly known dairy components. Some other components, which are equally important although less known, include lactoferrin, lactoperoxidase, immunoglobulins, sialyllactose, phospholipids, α-lactalbumin, and β-lactoglobulin. Cheese manufacturing processes involve separation of casein, an insoluble protein contained in whole milk, from other components of milk by precipitation. The two predominant precipitation techniques are rennet precipitation and acid precipitation, which are alternatively utilized, depend...

Claims

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