Abstract: A method for separating and purifying lactoferrin from milk is disclosed, which method comprises the steps of bringing raw milk containing lactoferrin into contact with a sulfuric ester of a crosslinked polysaccharide so that lactoferrin may be adsorbed by the sulfuric ester, and then eluting the adsorbed lactoferrin. The elution of the adsorbed lactoferrin is preferably conducted by the use of a buffer solution containing a 0.4-1.5 M aqueous sodium chloride solution.

Abstract: A method for allowing biological macromolecules contained in a solution to be separated by selective absorption comprising supplying with a solution each stage (3, 4) of a column containing a selective chromatographic resin specific to the macromolecules to be separated, so as to fluidize the beds of resin at each stage, each stage being provided at its base with a perforated distribution system (5) characterized by a percentage of open sections between 0.2% and 10%, a mean diameter of the said open sections greater than approximately 300 microns and between 2G.sub.m and 20G.sub.m, where G.sub.m is the mean granulometry of the resin.

Abstract: A method of recovering lactose from milk whey or cheese whey with a high yield, wherein the whey is concentrated, part of the lactose is crystallized, and the crystals are separated and dried; the mother liquor is purified by heating it to about 60.degree. to 70.degree. C. at a pH of about 5.8 to 7.0 and by removing the resultant precipitate by centrifugation; the purified mother liquor is fractionated chromatographically, using sulphonated polystyrene resin which is in sodium ion form and cross-linked by a 3-6% per weight divinylbenzene and which is even-grained, the flow rate is about 0.4 to 1.5 m.sup.3 /h, the temperature about 50.degree. to 75.degree. C., and the pH about 5.5 to 7; whereafter elution is carried out with water, and the following fractions are recovered: a protein fraction which may also contain salts, an intermediate fraction which is recirculated to the fractionating step, and a lactose fraction which is passed to the crystallization step.

Abstract: Process for the selective extraction of metalloproteins from whey, by adsorption on a porous inorganic support in the form of particles, followed by elution of the metalloproteins thus absorbed by means of solutions, characterized in that the walls of the said particles are coated with a layer of aminated polysaccharides possessing acidic functional groups at the surface.

Abstract: The invention relates to a process for accomplishing specific chromatographic separation of lactose from milk. Milk is treated in a column with a cation exchange resin balanced in such a manner that its cationic composition corresponds to the cationic composition of milk at a temperature of about 50.degree. to about 80.degree. C., and the column is eluted with water to recover a protein containing fraction and lactose fraction.

Abstract: A process for producing bovine lactoferrin in high purity form raw milk-materials containing skim milk or whey originated form cow's milk which comprises: adsoption step wherein said raw materials are contacted, at a temperature between 0.degree.-60.degree. C., with weakly acidic cation-exchanger which includes carboxymethyl groups as ion exchanging groups and has haemoglobin adsorption property more than 3.5 g/100 ml; rinsing step wherein said exchanger is washed with water to remove substances other than those adsorbed to said exchanger; and desorption step wherein the substances adsorbed to said exchanger are desorbed therefrom with a solution of one or more of salts to thereby yield highly purified bovine lactoferrin without deterirating raw milk materials. Said desorption step can be carried out in a single stage to produce lactoferrin more than 80% purity to total proteins recovered, and in two stage to attain more than 98% purity.

Abstract: This invention relates to a process for selectively separating the alpha-lactalbumin from the proteins of whey; the process comprises a heat treatment of the whey previously concentrated to a dry matter content of 10 to 40% by weight, and acidified to a pH of less than 4, preferably from 3 to 3.5, said heat treatment being carried out at a temperature not exceeding 75.degree. C., preferably from 45.degree. to 75.degree. C., for a duration of 15 seconds to 1 hour so as selectively to precipitate the alpha-lactalbumin; this heat treatment is followed by the recovery of the alpha-lactalbumin in the form of a precipitate and possibly of the other lacto-proteins remaining in solution in the residual whey. The process presents the advantage of being simple to carry out and being of low cost.

Abstract: A casein-soluble protein complex is prepared by raising the pH of an aqueous medium containing casein and soluble protein to within the range of 7.0 to 8.0, heating to a temperature in the range of about 65.6.degree. C. to 85.0.degree. C. and holding for a time sufficient to form the complex. Precipitation of the complex is then carried out by adjusting the temperature to within the range of 32.2.degree. C. to 76.7.degree. C. and lower the pH to within the range of 4.2 to 5.5 whereby the complex precipitates. The resultant precipitated complex is unique and can be used in making processed and imitation cheeses.

Abstract: A process of obtaining an .alpha.-lactalbumin enriched product from whey of various origins is disclosed. A first ultrafiltration is carried out on unpasteurized raw whey with membranes having cut-off greater that 5,000 (e.g. 50,000) at a pH between 6:3 and 7 (e.g. 6.6) and a temperature between 30.degree. and 60.degree. C. thereby retaining whey proteins. The ultrafiltrate then undergoes a second ultrafiltration with a membrane capable of retaining .alpha.-lactalbumin (cut-off about 1,200 and 2,000) which is preferably diafiltration. Depending on whether starting whey is acid whey or sweet whey the resulting product may contain practically no CMP or some (e.g. 25%). The resulting product is useful as a mother's milk substitute, pharmaceutical, intensive care or therapeutic food, or tryptophan enriched nutrient.

Abstract: This invention discloses a method for separating a highly pure form of bovine lactoferrin from cow's milk and purifying same which comprises preparing an affinity-chromatographic column by fixing a monoclonal antibody against bovine lactoferrin to an insoluble carrier; passing milk or a solution of bovine lactoferrin derived from cow'milk through the affinity-chromatographic column; and then eluting the bovine lactoferrin adsorbed to the affinity-chromatographic column.

Abstract: The disclosure relates to a process of preparing relaxin from aqueous, decaseined milk or milk concentrate. Proteins are precipitated and separated, and a relaxin-containing precipitate is produced subsequently. The relaxin-containing precipitate is then purified in the customary manner. There is also disclosed a pharmaceutically active product containing such relaxin.