| 摘要 |
FIELD: food processing industry and biotechnology. ^ SUBSTANCE: claimed method includes whey purification, adjusting of dry matter content to 13-20 %, acidity to pH 6.75±0.2 and temperature to 30±1°C. The first part of beta-galactosidase enzyme is introduced. After 20 min or more temperature is adjusted to 40±2°C and the first ferment is introduced. Mixture is held for 2-4 h, then temperature is adjusted to 30±1°C and the second part of beta-galactosidase enzyme is introduced. Then temperature is adjusted to 20±1°C and the second ferment is introduced. Mixture is held for 1.5-2 h at 20-27,5°C, filtered, concentrated to dry matter content not less than 40 % and cooled. During all period from introducing of enzyme first part to finishing of the second ferment holding mixture is continuously agitated, and acidity is maintained within pH 6.75±0.2. Method of present invention makes it possible to extend target product storage time up to 6 months at non-controlled temperature. ^ EFFECT: accelerated technological process; product with increased content of lactate, decreased content of lactose, increased bactericide activity and improved organoleptic properties. ^ 20 cl, 3 ex |
