| 摘要 |
FIELD: dairy industry, particularly, production of drinks from milk whey. SUBSTANCE: cleaned by separation from casein dust and fat, milk whey is combined with colloid solution of chitosan in ratio 10:1-20:1 at temperature of 38-40 C, mixed and aged for 20-90 min. Fallen out residue is separated, and clarified whey is heated up to temperature 75±3 C, mixed with sugar syrup and citric acid, cooled up to 6-8 C, aromatized and directed to bottling. Sugar syrup may be introduced in the form of 50-% solution in terms of 50-90 kg saccharose per 1000 kg of final product, and citric acid may be introduced in amount of 0.5-2.0 kg per 1000 kg of final product. EFFECT: increased degree of protein whey separation; improved quality of clarified whey and simplified technological process. 3 cl, 1 tbl
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