METHOD OF PREPARING MILK PROTEIN GEL FORM Russian patent published in 2000 - IPC

FIELD: food industry. SUBSTANCE: method involves preparing a mixture of milk protein, solvent and water. Obtained mixture is dispersed, heated and milk protein is dissolved in the mixture prepared. Then fat component in the ratio fat : protein dry matters = (1.0:3.0)-(1.0:3.5) is added to mixture and mixture is emulsified at 70-80 C to obtain homogeneous emulsion with value of active acidity 6.2-6.9. Obtained emulsion is subjected for heat treatment at 80-95 C for 5-15 min. Gel form of milk protein has the following composition, %: milk protein (dry matters), 28-35; fat component, 8-10 and water, the balance. EFFECT: decreased viscosity of milk protein gel form, increased content of dry matters, improved organoleptic properties, decreased loss and labor intensity of technological process. 3 ex