METHOD FOR USAGE OF COW MILK WHEY PROTEINS AS STABILISER DURING CATHODE ELECTROCHEMICAL ACTIVATION OF MILK Russian patent published in 2015 - IPC A23C9/144 A23C9/146 

FIELD: food industry.

SUBSTANCE: method for application of alpha-lactoalbumins and beta-lactoglobulins in the mean accounting for 0.57 wt % of cow milk and representing stabilisers for preservation of titratable acidity in milk equal to no more than 17°T and population level equal to no more than 8000 CFU/cm³ during cathode electrochemical activation of milk with pH parameters of milk deoxidation equal to 6.5-8.8 and Eh redox-potential no higher than 550 mV. The invention consists in long preservation of antioxygenic and antioxidation properties of milk at the standard level of titratable acidity equal to no more than 17°T, active acidity pH equal to 8-10.5 at an increased value of oxidation-reduction potential no higher than Eh≤-550 mV, stabilisation of standard level of population with pathogenic microflora equal to no more than 80000 CFU/cm³ with exclusion of such operations as pasteurisation and sterilisation unfriendly affecting the taste and biologically active qualities of milk.

EFFECT: method is fit for commercial introduction into production as a standard technique.

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