Abstract: For increasing the yield, a process for obtaining a constituent from whey protein concentrate by microfiltration (4) provides for separating from the retentate stream from the microfiltration (4) a reduced-fat substream (14) in two stages (5.1, 5.2) and recirculating it to microfiltration (4).

Abstract: For increasing the yield, a process for obtaining a constituent from whey protein concentrate by microfiltration (4) provides for separating from the retentate stream from the microfiltration (4) a reduced-fat substream (14) in two stages (5.1, 5.2) and recirculating it to microfiltration (4).

Abstract: A method of processing residual molasses from a procedure for the production of lactose from whey permeate. From this molasses, a mineral diminished component is extracted, concentrated, crystallized and therefrom a crystallized phase is separated.

Abstract: A method of processing residual molasses from a procedure for the production of lactose from whey permeate. From this molasses, a mineral diminished component is extracted, concentrated, crystallized and therefrom a crystallized phase is separated.

Abstract: A method of centrifuging cheese milk that involves skimming it in a self-emptying centrifuge, returning some of the separated cream to the skim milk to adjust it to the desired level of fat, and centrifuging it again to precipitate microorganisms and dirt particles. The method uses only one centrifuge. The raw milk is preliminarily simmed down to a desired fat content in one section of a separation space, the accordingly standardized milk is forwarded to the periphery of another section of the separation space, where it is purified of microorganisms and dirt while flowing radially inward through the section, and the standardized and purified milk is extracted from the processing space inside the centrifuge by w ay of a peeler.

Abstract: A method of producing rennet cheese from raw milk, wherein raw milk is standardized, a biological reaction is terminated, a precipitant and cultures are added, cheese mass is separated from whey, and denatured cheese fines are removed from the whey by separation or decantation. The cheese fines are biologically acidified in whey or water, the denatured proteins are removed from the whey or water, the denatured proteins are removed from the whey by separation or decantation, whereby the major proportion of the detrimental calcium is removed along with the separated liquid, the fines are suspended in water or whey, the suspension is warmed for 5 to 10 minutes at 40.degree. to 60.degree. C., the pH is adjusted to form 6.5 to 7.0 and with a 10% neutralization agent, the material is heated to from 80.degree. to 90.degree. C. for 1 to 5 minutes, and the product is returned to the raw milk or added to other dairy products to increase the protein content or the proportion of dry mass.

Abstract: A method of and device for manufacturing butter. A continuous-operation mechanical churn has at least one butter-making cylinder, a buttermilk extractor, and at least one squeeze-off. Once most of the buttermilk has been extracted, fragments chopped from a block of stored butter or pure fat are accordingly introduced into the remaining mass of grain and blended with it in one of the squeeze-offs and a homogeneous billet of butter is shaped out of the mixture. At least one chopper is accordingly associated with each block of butter or fat and located above the squeeze-off that is upstream in terms of the direction that the mass of grain moves in, and the chopper has a device for advancing the block that is being chopped from.

Abstract: A method of dephospholipidating whey to separate the lipoproteins out of it and/or decrease its residual fat content by adding calcium to the whey, heating it and keeping it hot to aggregate the lipoproteins, and then centrifuging it. The pH of the whey is increased before it is heated by adding sodium-hydroxide solution, and the calcium is not added until after the whey is heated.

Abstract: A defined amount of a product containing concentrated non-fat dry substance is supplied in such a way that the content of non-fat dry substance in the butter is adjusted to the maximum permissible level during the buttering process.