Method of producing a seasoning from cheese whey
US4699793A · kind A · utility
7Cited by
2References
10Claims
0Family size
Assignee
Inventors
Key dates
| Filing date | Sep 11, 1986 |
| Grant date | Oct 13, 1987 |
| Priority date | — |
| Expiry date | Sep 11, 2006 |
Classification
- Technology area (CPC A)Human Necessities
- CPC primaryA23L27/25
- WIPO fieldFood chemistry
- WIPO sectorChemistry
Abstract
A method for producing a seasoning from whey is disclosed wherein lactic acid bacteria are inoculated into whey and cultured at a temperature of 30.degree.-50.degree. C. while adjusting the pH to from 6-7. The fermented solution is centrifuged to produce a precipitate phase which contains proteins and a supernatant phase which contains alkali salts of lactic acid. The proteins are decomposed with a mineral acid or a proteolytic enzyme to produce a Seasoning Liquid A. The supernatant phase is neutralized and concentrated to produce a Seasoning Liquid B, and admixed with Seasoning Liquid A.
Source: USPTO / EPO open patent data. Objective bibliographic and citation counts.