发明名称 |
OBTAINING METHOD OF CONCENTRATED MILK-WHITE INGREDIENT AND FOLLOWING PROCESSED CHEESE PRODUCTION |
摘要 |
FIELD: food industry. ^ SUBSTANCE: obtaining method of concentrated milk-white ingredient used as texturing agent includes the following stages: membranous retentate solution obtaining with milk white containing kappa casein; divalent ion content of the mentioned white solution adjusting to the specified level at which after milk coagulative enzyme processing gel does not form; addition of edible milk coagulative enzyme in the conditions at kappa casein transforms in para kappa casein remaining in the solution; stopping of the mentioned transformation by removal or enzyme inactivation and concentrating the above mentioned solution. The obtained concentrated milk-white ingredient is used in cheese making. ^ EFFECT: invention allows to increase product texture. ^ 32 cl, 4 tbl, 9 ex |
申请公布号 |
RU2358435(C2) |
申请公布日期 |
2009.06.20 |
申请号 |
RU20060105647 |
申请日期 |
2004.07.21 |
申请人 |
FONTERRA KO-OPEREHJTIV GRUP LIMITED |
发明人 |
KARR EHLISTER DZHEJMS;KOUKER KRISTINA DZHUN;KELLZ BRAJAN EHSHLI;EHLSTON PITER DADLI;FERREJRA LILIAN DI BARRUS |
分类号 |
A23C19/08;A23D7/005;A23J1/00;A23J1/20;A23J3/10 |
主分类号 |
A23C19/08 |
代理机构 |
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代理人 |
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主权项 |
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地址 |
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