METHOD OF PRODUCING LOW-LACTOSE BUTTERMILK WITH HYDROLYZED PROTEIN Russian patent published in 2002 - IPC

FIELD: dairy industry, particularly, production of milk hydrolyzates with hydrolyzed lactose and protein. SUBSTANCE: method involves introduction of chymotrypsin proteinases in aqueous solution of milk proteins, then hydrolysis is conducted, and enzyme is inactivated. Used as protein raw material is low-lactose buttermilk with degree of lactose hydrolysis not more 70%. Chymotrypsin is introduced in amount of 0.1-0.3%, and hydrolysis is conducted at temperature of 37 ± 1 C for 1-3 h up to proteolysis degree of 4-6%. Enzyme inactivation is carried out at temperature of 87 ± 1 C for 5-10 min. EFFECT: preparation of low-allergenic milk product on base of buttermilk with increased food value. 1 tbl, 2 ex