FIELD: food industry.
SUBSTANCE: method envisages introduction of 1% colloid chitosan solution (prepared based on lactic acid) in an amount of 2-18%, with pH = 3.01-4.01 into a pasteurised and cooled dairy mixture of skimmed milk and curd-whey at different ratios; then one proceeds with stirring the solution and leaving it for 20-60 minutes with subsequent protein substances isolation.
EFFECT: invention allows to simplify and make cheaper the technological process of joint isolation of protein substances of curd-whey and skimmed milk, produce a protein complex having preset organoleptic and rheological characteristics, impart preventive properties to the product due to chitosan content.
9 ex
| Title | Year | Author | Number |
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