FIELD: food industry.
SUBSTANCE: obtaining method of concentrated milk-white ingredient used as texturing agent includes the following stages: membranous retentate solution obtaining with milk white containing kappa casein; divalent ion content of the mentioned white solution adjusting to the specified level at which after milk coagulative enzyme processing gel does not form; addition of edible milk coagulative enzyme in the conditions at kappa casein transforms in para kappa casein remaining in the solution; stopping of the mentioned transformation by removal or enzyme inactivation and concentrating the above mentioned solution. The obtained concentrated milk-white ingredient is used in cheese making.
EFFECT: invention allows to increase product texture.
32 cl, 4 tbl, 9 ex
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