GB190905562A - A New Process for Obtaining Table Vinegar from Whey. - Google Patents

A New Process for Obtaining Table Vinegar from Whey.

Info

Publication number
GB190905562A
GB190905562A GB190905562DA GB190905562A GB 190905562 A GB190905562 A GB 190905562A GB 190905562D A GB190905562D A GB 190905562DA GB 190905562 A GB190905562 A GB 190905562A
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GB
United Kingdom
Prior art keywords
whey
new process
table vinegar
obtaining table
ferment
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
Inventor
Pierre Lamouroux
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Application granted granted Critical
Publication of GB190905562A publication Critical patent/GB190905562A/en
Expired legal-status Critical Current

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Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
    • C12J1/00—Vinegar; Preparation or purification thereof
    • C12J1/06—Vinegar; Preparation or purification thereof from milk

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Biochemistry (AREA)
  • Health & Medical Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

5562. Lamouroux, P. March 8. Vinegar is prepared from the whey obtained by separation of casein from skimmed milk. The whey is submitted to the action of a ferment, such as invertase, in the presence of an acid such as citric acid to form glucose from the lactose, and is then treated with an alcoholic fermenting-agent. The liquid is divided into two parts. Alcohol and acetic ferment is added to one part, and this part is then gradually added to the remainder in an acetifying-vat.
GB190905562D 1909-03-08 1909-03-08 A New Process for Obtaining Table Vinegar from Whey. Expired GB190905562A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
GB190905562T 1909-03-08

Publications (1)

Publication Number Publication Date
GB190905562A true GB190905562A (en) 1910-03-03

Family

ID=32442412

Family Applications (1)

Application Number Title Priority Date Filing Date
GB190905562D Expired GB190905562A (en) 1909-03-08 1909-03-08 A New Process for Obtaining Table Vinegar from Whey.

Country Status (1)

Country Link
GB (1) GB190905562A (en)

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