FIELD: milk industry. SUBSTANCE: method includes preparing solution of crude or crystalline lactose obtained after centrifugation-assisted separation of molassa with 58-62% content of solids. Solution is cooled to 60-65 C and supplemented by beta-galactosidase enzyme preparation to perform hydrolysis at the same temperature to attain at least 50% hydrolysis. Resulting syrup is cooled and used to prepare various products. EFFECT: enhanced process efficiency. 2 tbl
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD FOR MAKING HYDROLYZED LACTOSE SYRUP FROM QUARK OR CASEIN WHEY | 1994 |
|
RU2081604C1 |
| METHOD OF STABILIZATION OF FUNGAL β-GALACTOSIDASE ULTRACONCENTRATE | 1994 |
|
RU2061755C1 |
| METHOD OF BEVERAGE PRODUCTION FROM THE WHEY | 1992 |
|
RU2027373C1 |
| METHOD OF PRODUCING DAIRY PROTEIN-LIPID PRODUCT FOR SANDWICH MAKING | 1996 |
|
RU2112390C1 |
| METHOD FOR PRODUCING PREPARATION FOR AGEING ACCELERATION AND QUALITY IMPROVEMENT OF RENNET CHEESES | 1995 |
|
RU2092066C1 |
| METHOD OF PRODUCTION OF SOLID RENNET CHEESE | 1996 |
|
RU2105490C1 |
| METHOD FOR PRODUCING OF WHEY CONCENTRATE | 2005 |
|
RU2306710C1 |
| METHOD FOR PRODUCING OF HYDROLYZED MILK | 2001 |
|
RU2225122C2 |
| METHOD OF PREPARING BACTERIAL PREPARATION FOR FOOD AGENT PRODUCTION | 1990 |
|
RU2035184C1 |
| METHOD FOR MEASURING ACTIVITY OF COAGULATING ENZYMES | 1994 |
|
RU2085086C1 |
