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A method for manufacture of casein with increased yields of milk proteins for edible purposes

, : A method for manufacture of casein with increased yields of milk proteins for edible purposes. Czechoslovak Patent: (192 981)

CaCl2 or other soluble Ca salt, preferably lactate, is added to milk at 0.01-0.15% (anhydrous) prior to separation. The separated milk is then heated to 80-98 deg C and held at this temp. for 4 s to 15 min. It is then cooled and processed in the usual way.


Other references

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