Processing

Please wait...

Settings

Settings

Goto Application

1. WO2020203634 - WHEY PRODUCTION METHOD

Publication Number WO/2020/203634
Publication Date 08.10.2020
International Application No. PCT/JP2020/013636
International Filing Date 26.03.2020
IPC
A23C 9/142 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
9Milk preparations; Milk powder or milk powder preparations
14in which the chemical composition of the milk is modified by non-chemical treatment
142by dialysis, reverse osmosis or ultrafiltration
A23C 21/00 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
21Whey; Whey preparations
A23J 3/08 2006.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
3Working-up of proteins for foodstuffs
04Animal proteins
08Dairy proteins
Applicants
  • 森永乳業株式会社 MORINAGA MILK INDUSTRY CO., LTD. [JP]/[JP]
Inventors
  • 渡井 直樹 WATAI Naoki
Agents
  • 松沼 泰史 MATSUNUMA Yasushi
  • 川越 雄一郎 KAWAGOE Yuichiro
  • 加藤 広之 KATO Hiroyuki
Priority Data
2019-06710129.03.2019JP
Publication Language Japanese (JA)
Filing Language Japanese (JA)
Designated States
Title
(EN) WHEY PRODUCTION METHOD
(FR) PROCÉDÉ DE PRODUCTION DE LACTOSÉRUM
(JA) ホエイの製造方法
Abstract
(EN)
A whey production method according to an aspect of the present invention comprises a step in which raw milk containing casein and a whey protein is subjected to a microfiltration membrane treatment under a condition in which the temperature is lower than 20ºC and the solid content concentration is 10 mass% or higher and whey is obtained as a membrane permeation fraction.
(FR)
Un procédé de production de lactosérum selon un aspect de la présente invention comprend une étape dans laquelle du lait cru contenant de la caséine et une protéine lactosérique est soumis à un traitement par membrane de microfiltration dans une condition dans laquelle la température est inférieure à 20°C et la concentration de contenu solide est de 10% en masse ou plus, le lactosérum étant obtenu en tant que fraction de perméation de membrane.
(JA)
本発明の一態様に係るホエイの製造方法は、カゼインとホエイタンパク質とを含む原料乳を、温度20℃未満、固形分濃度10質量%以上の条件で精密ろ過膜処理し、膜透過画分としてホエイを得る工程を有する。
Latest bibliographic data on file with the International Bureau