FIELD: food industry.
SUBSTANCE: invention relates to dairy industry. According to the method, one introduces into the ready product (prior to or during packing) a preliminarily isolated fraction of milk thermolabile components that is standardised in terms of proteins content until identical to that of source milk The fraction of milk thermolabile components is isolated from defatted milk after separation or from whey.
EFFECT: inventions allow to produce milk products with improved functional and consumer properties, preserving their biological value for a long time.
14 cl, 2 tbl, 6 ex
| Title | Year | Author | Number |
|---|---|---|---|
| "DRINKING CURD" CULTURED MILK PRODUCT AND ITS PRODUCTION METHOD | 2013 |
|
RU2529954C1 |
| METHOD FOR PREPARING PROTEIN-LIPID CONCENTRATE FROM DAIRY RAW | 2001 |
|
RU2207001C2 |
| CURD AND METHOD FOR PRODUCTION THEREOF, CURD CHEESE AND PREPARATION METHOD THEREOF | 2015 |
|
RU2604195C1 |
| METHOD FOR PRODUCTION OF CHEESE PRODUCTS | 2010 |
|
RU2443117C1 |
| METHOD FOR MAKING COTTAGE CHEESE | 2023 |
|
RU2801748C1 |
| METHOD FOR PRODUCING LOW-FAT ICE CREAM WITH WHEY PROTEINS MICROPARTICULATE | 2015 |
|
RU2616366C1 |
| METHOD FOR MANUFACTURING SYNBIOTIC PRODUCT ENRICHED WITH VITAMIN AND MINERAL COMPLEXES | 2017 |
|
RU2676954C1 |
| MILK BASE PRODUCTION METHOD | 2013 |
|
RU2560595C2 |
| METHOD OF PREPARING LACTIC ACID DRINK | 0 |
|
SU1789173A1 |
| CURD PRODUCTION METHOD | 2012 |
|
RU2518336C2 |
