FIELD: food industry.
SUBSTANCE: invention is related to obtaining of converted concentrates of milk protein (CMP). Water solution of CMP is exposed to cation exchange using cation exchanger for food consumption. Cation exchanger contains monovalent cation for decreasing calcium content in converted CMP up to 20-80% of calcium content in unconverted CMP. Converted CMP obtained by this method can be transformed into gel that is possible to use as cheese-like product or to manufacture other end product such as cheeses, cheese-like products, starters, desserts, confectionary and intermediate food products.
EFFECT: obtaining edible gel resistant to layering.
16 cl, 1 dwg, 2 tbl, 10 ex
| Title | Year | Author | Number |
|---|---|---|---|
| OBTAINING METHOD OF CONCENTRATED MILK-WHITE INGREDIENT AND FOLLOWING PROCESSED CHEESE PRODUCTION | 2004 |
|
RU2358435C2 |
| METHOD FOR CHEESE AND CHEESY FOODSTUFF PRODUCTION | 1999 |
|
RU2270571C2 |
| METHOD FOR OBTAINING A FOOD PRODUCT OR BEVERAGE USING MILK OR VEGETABLE PROTEIN AGGREGATION IN THE PRESENCE OF FREE BIVALENT CATIONS | 2018 |
|
RU2799524C2 |
| NON-DAIRY CHEESE REPLICA COMPRISING A COACERVATE | 2014 |
|
RU2672489C2 |
| MILK WHEY PROTEIN MICELLES | 2007 |
|
RU2417622C2 |
| CHEESE AND ITS PRODUCTION | 2012 |
|
RU2616282C2 |
| PRODUCTION OF CHEMICALLY MODIFIED EDIBLE PROTEIN | 2014 |
|
RU2563350C1 |
| LACTOSE-FREE MILK, FOOD-STUFF, AND METHOD FOR THEIR PRODUCTION | 1997 |
|
RU2142711C1 |
| METHOD FOR PRODUCING A HIGH-PROTEIN MILKSHAKE | 2016 |
|
RU2668165C2 |
| METHOD FOR PRODUCING MILK CONCENTRATE USING PROTEIN AGGREGATION IN PRESENCE OF FREE DIVALENT CATIONS | 2017 |
|
RU2761483C2 |
