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1. (WO1992009207) METHOD OF OBTAINING DRY PRODUCT FROM WHEY OR PERMEATE
Latest bibliographic data on file with the International Bureau

Pub. No.: WO/1992/009207 International Application No.: PCT/SU1991/000241
Publication Date: 11.06.1992 International Filing Date: 25.11.1991
Chapter 2 Demand Filed: 23.06.1992
IPC:
A23C 21/04 (2006.01) ,A23C 21/06 (2006.01)
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21
Whey; Whey preparations
04
containing non-milk components as source of fats or proteins
A HUMAN NECESSITIES
23
FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
C
DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21
Whey; Whey preparations
06
Mixtures of whey with milk products or milk components
Applicants:
ASAFOV, Vladimir Alexandrovich [SU/SU]; SU
BELYAEVA, Nina Andreevna [SU/SU]; SU
GOROKHOV, Vladimir Ivanovich [SU/SU]; SU
GRANOVSKY, Vadim Yakovlevich [SU/SU]; SU
KHARITONOV, Vladimir Dmitrievich [SU/SU]; SU
RAYDNA, Evgeny-Ivo-Svenovich [SU/SU]; SU
FOLOMEEVA, Olga Gavrilovna [SU/SU]; SU
Inventors:
ASAFOV, Vladimir Alexandrovich; SU
BELYAEVA, Nina Andreevna; SU
GOROKHOV, Vladimir Ivanovich; SU
GRANOVSKY, Vadim Yakovlevich; SU
KHARITONOV, Vladimir Dmitrievich; SU
RAYDNA, Evgeny-Ivo-Svenovich; SU
FOLOMEEVA, Olga Gavrilovna; SU
Agent:
THE USSR CHAMBER OF COMMERCE AND INDUSTRY; ul. Kuibysheva, 5/2 Moscow, 103735, SU
Priority Data:
4882314/1323.11.1990SU
Title (EN) METHOD OF OBTAINING DRY PRODUCT FROM WHEY OR PERMEATE
(FR) PROCEDE D'OBTENTION D'UN PRODUIT SEC A PARTIR DE PETIT LAIT OU DE PERMEAT
Abstract:
(EN) The invention relates to the milk industry, in particular to the technology of processing the sour whey or the permeate. The aim of the invention consists in improving the quality of the dry product as well as in enlarging the field of its use. According to the invention, the sour whey or permeate is condensed and then a protein-containing component, for example skim-milk, a plant protein component, or a milk-protein concentrate are fed into it (without, however, neutralizing the lactic acid) the dry protein content in the mixture being from 19 to 37 %, then the mixture is dispersed until its volume is increased by 25-40 % due to foaming. The dispersion process is carried out at a displacement speed of 103-105sec-1.
(FR) L'invention concerne l'industrie laitière, notamment la technologie de traitement du petit lait ou du permeat aigre. Le but de l'invention est d'améliorer la qualité du produit sec ainsi que d'élargir le domaine de ses utilisations. Selon l'invention, le petit lait ou le permeat aigre est concentré puis on lui ajoute un constituant contenant des protéines, par exemple du lait écrémé, un constituant protéique de plantes, ou un concentré de protéine de lait (sans toutefois neutraliser l'acide lactique), la teneur en protéine sèche dans le mélange étant comprise entre 19 et 37 %. On disperse ensuite le mélange jusqu'à ce que son volume soit augmenté de 20 à 40 % dû à l'effet moussant. Le processus de dispersion a lieu à une vitesse de déplacement comprise entre 103 et 105 sec-1.
Designated States: BG, CA, CS, FI, HU, JP, KR, PL, US
European Patent Office (AT, BE, CH, DE, DK, ES, FR, GB, GR, IT, LU, NL, SE)
Publication Language: Russian (RU)
Filing Language: Russian (RU)