FIELD: food industry.
SUBSTANCE: milk product with a hydrolysed protein with low content of lactose is produced as follows. Treating dairy raw material for removal of lactose and treating with protease, at which degree of hydrolysis of protein is at least 60 mg tyrosine per 1 l of milk product with hydrolysed protein. Milk product has weight ratio of protein to carbohydrates from about 0.5 to 5, weight ratio of protein to ash from 3 to 9. Lactose content is less than 1 wt%. Milk product has appearance and organoleptic properties of ordinary milk.
EFFECT: group of inventions ensures manufacture of a product with low content of lactose, with improved organoleptic and reduction of problems with digestion (flatulence, bloating, abdominal pain and rumbling).
18 cl, 6 dwg, 4 tbl, 8 ex
| Title | Year | Author | Number |
|---|---|---|---|
| LOW-LACTOSE AND LACTOSE-FREE MILK PRODUCT AND ITS MANUFACTURE METHOD | 2009 |
|
RU2550274C2 |
| MILK-BASED PRODUCT AND METHOD FOR PRODUCTION THEREOF | 2012 |
|
RU2607382C2 |
| PRODUCT CONTAINING MILK WHEY PROTEIN AND SUCH PRODUCT MANUFACTURE METHOD | 2010 |
|
RU2575610C2 |
| COMPOSITION ON BASIS OF MILK | 2012 |
|
RU2623173C2 |
| LOW-LACTOSE AND LACTOSE-FREE MILK PRODUCT AND ITS MANUFACTURE METHOD | 2009 |
|
RU2551230C2 |
| MILK-BASED PRODUCTS AND METHODS FOR PRODUCTION THEREOF | 2013 |
|
RU2689546C2 |
| METHOD OF PRODUCTION OF MILK BASED PRODUCT | 2016 |
|
RU2671085C1 |
| CHEESE AND PRODUCTION THEREOF | 2012 |
|
RU2585213C2 |
| METHOD (VERSIONS) AND A MODULAR SYSTEM FOR PRODUCTION OF A DAIRY PRODUCT | 2014 |
|
RU2692612C2 |
| METHOD FOR OBTAINING WHEY PROTEIN ISOLATE PRODUCT | 2020 |
|
RU2747233C1 |
