Method of preparing a whipping agent from casein

Claim 1

IN A METHOD OF MANUFACTURING A POWDERED WHIPPING AGENT DERIVED FROM MILK, THE STEPS COMPRISING SEPARATING FROM MILKS ITS CASEIN COMPONENT IN THE FORM OF A CURD; DISPERSING SAID CURD IN WATER TO FORM A MIXTURE: ADDING TO SAID MIXTURE AT LEAST ONE PROTEOLYTIC ENZYME; PARTIALLY DIGESTING SAID MIXTURE UNDER APPROPRIATE TEMPERATURE AND PH CONDITIONS TO ACTIVATE THE ENZYME; MAKING THE RESULTING PARTIAL DIGEST SLIGHTLY ACID AND HEATING IT AT BETWEEN 80* AND 100* C. FOR A PERIOD OF FROM 1 TO 2 HOURS TO DESTROY SAID ENZYME AND TO PRECIPITATE THE UNDIGESTED FRACTION; FILTERING SAID PARTIAL DIGEST TO REMOVE THE SAID PRECIPITATE; CONCENTRATING THE RESULTING FILTERED SOLUTION; MAKING THE SOLUTION ALKALINE; AND DRYING THE SAID ALKALINE SOLUTION TO PROVIDE THE SAID POWDER.