Patent ID: 9578890
Date: 2017-02-28
CPC Classifications: A23C,A23J

Claim:
1. A method of treating a whey protein mixture to increase a relative concentration of α-lactalbumin protein in the mixture, the method comprising: adjusting a temperature of the whey protein mixture to about 10° C. or less, and adjusting the pH of the mixture to greater than 7; adding a protease enzyme to the whey protein mixture that selectively hydrolyzes at least a portion of β-lactoglobulin protein in the mixture; terminating activity of the protease enzyme in the hydrolyzed whey protein mixture before a substantial portion of the α-lactalbumin protein has been hydrolyzed by the enzyme; and filtering the hydrolyzed whey protein mixture into a retentate comprising the α-lactalbumin protein and a permeate comprising the hydrolyzed β-lactoglobulin protein.