Patent GB-489637-A (GB)
Title: Improvements in and relating to the production of nutritive and therapeutic products from whey
IPC: A23C21/00
Filed: 1937-01-29
Abstract: A complex protein- and mineral-containing product having nutritive properties is prepared from whey by first reducing the protein content and then adding to the whey in a heated condition a harmless alkaline material until no further precipitation takes place, and immediately separating and drying the precipitate. The whey used may be produced by addition of rennin to milk but is preferably sour whey obtained by addition to milk of an acid such as lactic, hydrochloric or acetic acid or b. Bulgaricus or other acid-forming bacillus.  The whey obtained in cheese-making may be used.  The reduction of the protein content may be effected by coagulating or carefully filtering some of the protein from some or all of the whey.  Preferably coagulation is used and may be effected by heating the whey, e.g. at or approaching the boiling point, and then separating the protein by filtration, 25-50 per cent of the protein being in general removed. Raw whey may be added to the treated whey to give a material having any desired protein content.  The whey is next heated as rapidly as possible up to or near the boiling point, preferably by introduction of steam, and the harmless alkaline material is then added in amount sufficient to give a pH value of about 8,3.  The alkaline material may be any of the harmless hydroxides, carbonates and bicarbonates of the alkali and alkaline earth metals and ammonium, e.g. sodium carbonate.  Harmless organic bases may also be used.  The precipitates may be recovered by decanting the supernatant liquid and filtering the residue, or by centrifuging. The precipitate is next washed free of lactose by means of cold water, reduced to small pieces, dried by air at 100-180 DEG  F., preferably 150-160 DEG  F., and ground, preferably so as to pass a 100 mesh sieve.ALSO:A complex protein- and mineral-containing product having nutritive properties is prepared from whey by first reducing the protein content and then adding to the whey in a heated condition a harmless alkaline material until no further precipitation takes place, and immediately separating and drying the precipitate. The whey used may be produced by addition of rennin to milk but is preferably sour whey obtained by addition to milk of an acid such as lactic, hydrochloric or acetic acid or b. Bulgaricus or other acid-forming bacillus.  The whey obtained in cheese-making may be used.  The reduction of the protein content may be effected by coagulating or carefully filtering some of the protein from some or all of the whey.  Preferably coagulation is used and may be effected by heating the whey, e.g. at or approaching the boiling point, and then separating the protein by filtration, 25-50 per cent of the protein being in general removed.  Raw whey may be added to the treated whey to give a material having any desired protein content.  The whey is next heated as rapidly as possible up to or near the boiling point, preferably by introduction of steam, and the harmless alkaline material is then added in amount sufficient to give a pH value of about 8,3.  The alkaline material may be any of the harmless hydroxides, carbonates and bicarbonates of the alkali and alkaline earth metals and ammonium, e.g. sodium carbonate. Harmless organic bases also may be used. The precipitate may be recovered by decanting the supernatant liquid and filtering the residue, or by centrifuging.  The precipitate is next washed free of lactose by means of cold water, reduced to small pieces, dried by air at 100-180 DEG  F., preferably 150-160 DEG  F., and ground, preferably so as to pass a 100-mesh sieve.