Manufacture of lactic casein
1991
Somjit Rerkrai | Preeya Vibulsresth (Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Food Science and Technology) | Sunantha Wiriyapirom
Skim milk pasteurized at temperature of 74 +- 1 deg. celsius for 3 minutes was used as the starting material in lactic casein manufacturing. Lactic casein was produced by acidification to the desired pH, precipitation, cooking, separation, washing, and then drying. At temperatures of 25, 35 and 45 deg. celsius, the yield of dried casein precipitated at pH 4.5 was greater than those at pH 4.0 and 5.0. At temperature of 45 deg. celsius, the lactic casein precipitated at pH 5.0 gave very high viscosity and ash content. But independent from temperature, lactic casein precipitated at pH 4.0 yielded lower viscosity and ash content. The pH of 4.17 4.40 and temperature of 29.0-32.2 deg. celsius was optimum condition. In scale-up lactic casein production, the curd was washed three times in a vat. The amount of wash water could be reduced from a quantity equal to that of skim milk to one-half the amount of skim milk and the time of each washing could decline from 14 minutes to 7 minutes. The casein produced under these conditions met the general standard specification.
显示更多 [+] 显示较少 [-]