FOOD PROTEIN CONCENTRATE PRODUCTION METHOD Russian patent published in 2015 - IPC A23J1/20 A23J3/08 

FIELD: food industry.

SUBSTANCE: cheese whey is separated at a temperature of 45°C and pasteurised at a temperature of 72°C with maintenance during 15 sec. The produced whey is cooled to 45°C and subjected to ultrafiltration concentration till the dry substances weight fraction is equal to 22%. The produced food protein concentrate is fermented with β-transglutaminase in an amount of 0.006 units/g of protein with activity equal to 250 units/g of protein at a temperature of 55°C during 1.5 hours. Enzyme inactivation is performed at a temperature of 75°C for 10 minutes. The manufactured product is cooled to 4°C and stored till further usage.

EFFECT: biological and nutritive value increase due to cheese whey valuable components concentration, improvement of protein accessibility in the human organism in connection with amino acids crosslinking, exclusion of stabilisers application in cultured protein products manufacture due to high viscosity of the produced concentrate, imparting functional properties to products based on the produced food protein concentrate, lysine protection in food proteins against varied chemical reactions due to isopeptide bond formation which prevents melanoid formation reaction, efficient processing of secondary dairy raw materials and dairy manufacture environmental friendliness enhancement.

3 dwg, 2 ex