Process for preparing concentrated milk protein ingredient...

Details Process for preparing concentrated milk protein ingredient... Process for preparing concentrated milk protein ingredient...

A - Human Necessities

23

J

A23J 3/10 (2006.01) A23C 19/02 (2006.01) A23C 19/04 (2006.01) A23C 19/068 (2006.01) A23C 19/08 (2006.01) A23J 1/20 (2006.01) A23J 1/22 (2006.01)

Patent

CA 2533033

Process for preparing a concentrated mil protein ingredient comprising the steps of : providing a membrane retentate solution having kappa-casein milk protein, adjusting the divalent ion content of said protein solution to a predetermined level at which no gel is formed after treatment with milk clotting enzyme, adding a food grade milk clotting enzyme under conditions where kappa-casein is converted to para-kappa casein while remaining in solution, terminating the conversion by removal or inactivation of the enzyme and concentrating said solution. The resultant milk protein concentrate ingredient is used in the production of cheese.

L'invention concerne un traitement de préparation d'un ingrédient concentre à base de protéine de lait qui consiste en ce qui suit: préparer une solution retenue par membranes comprenant une protéine de lait <i>kappa-caséine</i>, ajuster la teneur de ladite solution en ions divalents de protéine jusqu'à un degré prédéterminé, lorsque aucun gel ne se forme après le traitement du lait avec une enzyme de coagulation de lait, ajouter une enzyme de coagulation de lait de qualité alimentaire dans des conditions permettant de transformer la <i>kappa-caséine</i> <u>para</u>-<i>kappa</i> caséine et de la garder cependant à l'état de solution, terminer la transformation par le retrait ou l'inactivation de l'enzyme et concentrer ladite solution. L'ingrédient concentré de protéine de lait ainsi obtenu est utilisé dans la fabrication de fromage.

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