FIELD: dairy industry. SUBSTANCE: method involves separate pasteurization of fat-free milk and milk serum. The latter is condensed and demineralized at 50-55 C (current density 310-350 A/m, conductance 7.3-8.2 m Сm·cm-2). Then fat-free milk is mixed with condensed demineralized serum (ratio depending on protein content in fat-free milk and serum). The serum may be supplemented with salted milk serum (d.m. 20-25%, including table salt 2.10-2.65%). EFFECT: higher product quality. 2 cl
Title | Year | Author | Number |
---|---|---|---|
COMPOSITION FOR KOUMISS AND METHOD FOR IT PREPARATION | 0 |
|
SU1664238A1 |
METHOD OF PRODUCING CHEESE OF NORWEGIAN TYPE | 0 |
|
SU1346108A1 |
METHOD FOR PRODUCTION OF MILK PRODUCT | 2015 |
|
RU2608151C1 |
MILK PRODUCT FOR BABY FOOD | 0 |
|
SU1746986A1 |
PRODUCTION METHOD FOR CURD PRODUCT | 2015 |
|
RU2593707C1 |
METHOD FOR PRODUCTION OF CARBOHYDRATE-PROTEIN STANDARD FOR CHILD NUTRITION | 1994 |
|
RU2057452C1 |
WHEY CONCENTRATE PRODUCTION METHOD | 2014 |
|
RU2564119C1 |
NORWEGIAN CHEESE SWEET TYPE | 0 |
|
SU1132890A1 |
METHOD OF PRODUCING MILK PRODUCT FOR CHILDREN OF EARLY AGE | 0 |
|
SU1337029A1 |
METHOD OF PRODUCING CARBOHYDRATE-PROTEIN MODULUS FOR CHILDREN NUTRITION | 1994 |
|
RU2060677C1 |
Authors
Dates
1994-12-30—Published
1991-06-18—Filed