METHOD FOR MANUFACTURING CONCENTRATED WHEY

摘要

FIELD: dairy industry. ^ SUBSTANCE: the present innovation deals with introducing a stabilizing agent as either apple or citrus pectin to be introduced as aqueous solution at concentration being correspondent to the content of dry matters in the whey, at the quantity of 0.6-0.8% in the mixture before its concentrating. The mixture should be kept for about 20-30 min, the whey should be concentrated up to weight portion of dry matters being 25-35% followed by cooling. The innovation enables to obtain the product of high foam-producing property. ^ EFFECT: higher efficiency. ^ 2 ex