MILK-PROTEIN PRODUCT OBTAINING METHOD

摘要

milk industry. SUBSTANCE: method involves pasteurizing fat-free milk at temperature of 74-78 C for 15-20 s; providing coagulation; separating whey; pressing to obtain ready product having moisture content of 80% and acidity of 220 T; packing and cooling. Coagulation is provided by means of organic reactants or combination thereof, wt% of total weight of milk: acetic acid 0.5; or citric acid 0.3 and acetic acid 0.1; or apple vinegar 10 and citric acid 0.25. Method allows milk-protein product range to be increased at reduced production costs. EFFECT: simplified process, increased yield and improved storage life.