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GB1316149A - Whey composition - Google Patents

Whey composition

Info

Publication number
GB1316149A
GB1316149A GB2983670A GB2983670A GB1316149A GB 1316149 A GB1316149 A GB 1316149A GB 2983670 A GB2983670 A GB 2983670A GB 2983670 A GB2983670 A GB 2983670A GB 1316149 A GB1316149 A GB 1316149A
Authority
GB
United Kingdom
Prior art keywords
whey
july
whey composition
acid
composition
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired
Application number
GB2983670A
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Foremost Mckesson Inc
Original Assignee
Foremost Mckesson Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Foremost Mckesson Inc filed Critical Foremost Mckesson Inc
Publication of GB1316149A publication Critical patent/GB1316149A/en
Expired legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/28—Organic sulfur compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/02—Whey; Whey preparations containing, or treated with, microorganisms or enzymes
    • A23C21/026—Whey; Whey preparations containing, or treated with, microorganisms or enzymes containing, or treated only with, lactic acid producing bacteria, bifidobacteria or propionic acid bacteria

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Dairy Products (AREA)
  • Confectionery (AREA)

Abstract

1316149 Whey product FOREMOSTMcKESSON Inc 31 July 1970 [31 July 1969] 29836/71 Divided out of 1316148 Heading A2B An acidified whey composition in concentrated form comprises spray-dried whey and an acid such that the pH is 4.0-5.0 and the titratable acidity (as defined) is 3.5-7.8% (expressed as lactic acid). Also present may be a gluten activating agent.
GB2983670A 1969-07-31 1970-07-31 Whey composition Expired GB1316149A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US84646169A 1969-07-31 1969-07-31

Publications (1)

Publication Number Publication Date
GB1316149A true GB1316149A (en) 1973-05-09

Family

ID=25298014

Family Applications (2)

Application Number Title Priority Date Filing Date
GB2983670A Expired GB1316149A (en) 1969-07-31 1970-07-31 Whey composition
GB3719670A Expired GB1316148A (en) 1969-07-31 1970-07-31 Short time process for the manufacture of partially leavened bakery products and composition therefor

Family Applications After (1)

Application Number Title Priority Date Filing Date
GB3719670A Expired GB1316148A (en) 1969-07-31 1970-07-31 Short time process for the manufacture of partially leavened bakery products and composition therefor

Country Status (3)

Country Link
JP (1) JPS519019B1 (en)
CA (1) CA922573A (en)
GB (2) GB1316149A (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ210967A (en) * 1984-01-31 1988-07-28 Arnott S Biscuits Ltd Continuous fermentation process: milled grain slurry fermented with lactic acid producing bacteria
AU579044B2 (en) * 1984-01-31 1988-11-10 Arnott's Biscuits Limited Fermentation method
CH686477A5 (en) * 1994-04-12 1996-04-15 Panofina Ag Prodn. of storable raw dough esp. for pizza

Also Published As

Publication number Publication date
JPS519019B1 (en) 1976-03-23
GB1316148A (en) 1973-05-09
CA922573A (en) 1973-03-13

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Legal Events

Date Code Title Description
PS Patent sealed
PLNP Patent lapsed through nonpayment of renewal fees