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THE INDUSTRIAL PRODUCTION OF MILK PROTEINS
Author(s) -
HYND J.
Publication year - 1975
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1975.tb00699.x
Subject(s) - sodium caseinate , casein , skimmed milk , milk protein , calcium , food science , dairy industry , chemistry , viscosity , precipitation , production (economics) , pulp and paper industry , materials science , engineering , organic chemistry , composite material , geography , meteorology , economics , macroeconomics
The paper describes the progress during the last decade of the production of edible casein from skim milk, later, calcium caseinate and calcium co‐precipitates. Various types of plant for commercial production of casein are evaluated. The process of precipitation is discussed in full, also the importance of efficient washing, pressing and drying. The manufacture of sodium caseinate is described and the physical problems and techniques in obtaining a solution of wet curd emphasized. The advantage of standardizing caseinate solutions for viscosity is stressed.