FIELD: food industry.
SUBSTANCE: invention relates to a method for producing a fermented dairy product comprising hydrolysing lactose contained in milk, concentrating proteins and sugars through a process of filtering the obtained composition and fermentation. Filtration process is nanofiltration performed at high pressure between 25 and 35 bar, or reverse osmosis, carried out at a pressure between 15 and 34 bar. Milk fermentation step is carried out at the lactose hydrolysis step or after the fermentation step or after concentrating the proteins and sugars. Invention also relates to a fermented dairy product obtained according to the process of the invention, such as cream cheese or yogurt.
EFFECT: invention makes it possible to obtain a product having improved organoleptic and nutritional properties.
10 cl, 2 tbl, 1 dwg, 1 ex
| Title | Year | Author | Number |
|---|---|---|---|
| LOW-LACTOSE AND LACTOSE-FREE MILK PRODUCT AND ITS MANUFACTURE METHOD | 2009 |
|
RU2550274C2 |
| LOW-LACTOSE AND LACTOSE-FREE MILK PRODUCT AND ITS MANUFACTURE METHOD | 2009 |
|
RU2551230C2 |
| MILK PRODUCT AND METHOD FOR PRODUCTION THEREOF | 2011 |
|
RU2585236C2 |
| METHOD FOR PRODUCING LACTOSE-FREE MILK | 2017 |
|
RU2766351C2 |
| COMPOSITION ON BASIS OF MILK | 2012 |
|
RU2623173C2 |
| METHOD FOR OBTAINING OF MILK PRODUCT FREE OF LACTOSE | 2003 |
|
RU2308196C2 |
| LIQUID FOOD CONCENTRATE OF MILK SUBSTITUTE, METHOD OF ITS OBTAINING AND PRODUCT THEREOF | 2004 |
|
RU2367160C2 |
| METHOD FOR PRODUCTION OF A DAIRY PRODUCT WITH REDUCED PLASMIN ACTIVITY | 2016 |
|
RU2703403C2 |
| PRODUCT CONTAINING MILK WHEY PROTEIN AND SUCH PRODUCT MANUFACTURE METHOD | 2010 |
|
RU2575610C2 |
| MILK-BASED PRODUCT AND METHOD FOR PRODUCTION THEREOF | 2012 |
|
RU2607382C2 |
