METHOD FOR PRODUCTION OF FUCOSE-CONTAINING FUNCTIONAL ADDITIVE OF MILK WHEY Russian patent published in 2012 - IPC A23C21/00 

FIELD: food industry.

SUBSTANCE: ultrafiltrate of cheese or curd whey is prepared, cooled to 35-37°C, alkalised with sodium bicarbonate to a pH value equal to 6.0-6.5. The filtrate is deionised and concentrated till dry substances weight fraction is equal to 20-22%; then one performs fermentative hydrolysis of lactose by way of Lactozym 6500L β-galactosidase introduction in an amount of 0.6-0.8 ml per 1 l of the concentrate during 6-8 hours. Tosylhydrazide in ethyl alcohol is introduced into the hydrolysed concentrate in an amount of 7.8 g per 1 l of the concentrate; as a result tosylhydrazone-D-galactose is generated and reconditioned with sodium borohydride taken in an amount of 1.6 g per 1 l of the hydrolysed concentrate till production of primary fucitol alcohol. Settled out tosylhydrazide is filtered out; fucitol remaining in the filtrate undergoes fermentative treatment with flavin adenine dinucleotide (FAD taken in an amount of 0.3 g/l of the filtrate at a temperature of 36-37°C, pH being 7.0, to produce fucose.

EFFECT: invention allows to enhance nutritive value of the product and bifidogenic activity, reduce the technological consumptions.

2 tbl, 2 ex