FIELD: food industry.
SUBSTANCE: liquid food concentrate of milk substitute based on milk whey and/or its derivatives, lactose, that is preliminary presented in milk whey is transformed more than by 25% by conversion that includes enzymatic splitting of lactose by lactase and sour milk fermenting. Apart from that the food concentrate includes one or more organic acid that is different from milk acid for provision in the mentioned food concentrate ratio of organic acid: milk acid from 1:30 to 8:1. Also there is presented a method of liquid food concentrate, i.e. milk substitute, that is permanent when storing.
EFFECT: these inventions provide high nutririous value of the products, easy digestition, good uptaking and stability during long period of time.
20 cl, 1 tbl, 4 ex
| Title | Year | Author | Number |
|---|---|---|---|
| SWEETENED DAIRY PRODUCTS WITH STEVIOL GLYCOSIDES AND LACTASE ENZYME | 2016 |
|
RU2763539C2 |
| STRAINED SOUR DAIRY PRODUCTS WITH REDUCED CARBOHYDRATE CONTENT | 2019 |
|
RU2810119C2 |
| ACID SERUM WITH STABLE LACTOSE CONTENT | 2016 |
|
RU2694043C2 |
| LACTOBACILLUS RHAMNOSUS FOR USE IN PREPARATION OF FERMENTED PRODUCTS | 2016 |
|
RU2719162C1 |
| METHOD FOR PRODUCTION OF FUNCTIONAL FERMENTED MILK PRODUCT BASED ON VEGETATIVE MATERIAL | 2021 |
|
RU2784723C1 |
| METHOD FOR PREPARING HYPOTENSIVE PEPTIDE-CONTAINING FOODSTUFF, FOODSTUFF PREPARED BY THIS METHOD AND FOODSTUFF | 2000 |
|
RU2276689C2 |
| METHOD FOR OBTAINING OF MILK PRODUCT FREE OF LACTOSE | 2003 |
|
RU2308196C2 |
| USING LACTASE TO ENHANCE THE QUALITY OF PREPARING AN EXPRESSED FERMENTED MILK PRODUCT | 2015 |
|
RU2730030C2 |
| PROCESS FOR PREPARING FERMENTED DAIRY PRODUCT WITH REDUCED CONTENT OF LACTOSE AND IMPROVED NUTRITIONAL AND ORGANOLEPTIC PROPERTIES | 2013 |
|
RU2654592C2 |
| OBTAINING OF EXPRESSED FERMENTED MILK PRODUCTS | 2016 |
|
RU2687346C1 |
