METHOD FOR PRODUCTION OF A DAIRY PRODUCT WITH REDUCED PLASMIN ACTIVITY Russian patent published in 2019 - IPC A23C3/02 A23C9/142 A23J1/20 A23J3/10 

FIELD: food industry.

SUBSTANCE: group of inventions relates to dairy industry. Method for inactivation of plasmin enzyme in a dairy product is implemented as follows. Dairy raw materials are provided. Casein and whey protein are separated in milk raw material by microfiltration to produce a casein concentrate in the form of a microfiltration retentate having whey protein content of not more than about 18 wt. % in terms of total protein content in the concentrate and a whey protein concentrate in the form of a microfiltration permeate. Casein concentrate is heat treated at temperature within range of 72 °C to 95 °C for 30 s to 600 s. Milk product with reduced plasmin activity is obtained There is a method for production of a dairy product with reduced plasmin activity. Casein fraction has a whey protein content of not more than about 18 wt. % in terms of total protein content in the casein fraction and a ratio of the carbohydrate of milk origin and casein of not more than 1 and its application for production of a dairy product with reduced plasmin activity.

EFFECT: group of inventions ensures production of a dairy product with preservation of organoleptic properties, which does not have defects at different storage temperatures during long storage periods.

18 cl, 2 dwg, 3 tbl, 3 ex