| 发明名称 |
METHOD OF WHEY PROCESSING |
| 摘要 |
FIELD: dairy industry. SUBSTANCE: method involves introduction of pectin in the amount of 0.25-2.0% to whey at temperature 15-30 C. Mixture is mixed and aged for 30-35 min at pH 4.0-5.0. Then prepared mixture is divided into clarified whey and protein-polysaccharide complex. EFFECT: simplified separation of whey protein substances; increased quality and biological value of product. 2 cl, 6 ex
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| 申请公布号 |
RU2134992(C1) |
申请公布日期 |
1999.08.27 |
| 申请号 |
RU19980102300 |
申请日期 |
1998.02.06 |
| 申请人 |
INSTITUT ORGANICHESKOJ I FIZICHESKOJ KHIMII IM.A.E;ARBUZOVA KZ NAUCHNOGO TSENTRA |
发明人 |
KONOVALOV A.I.;MIRONOV V.F.;SOSNINA N.A.;VERESHCHAGINA O.V.;VERESHCHAGIN V.F.;MINZANOVA S.T.;MIKHALKINA G.S.;ARKHIREEVA R.P. |
| 分类号 |
A23J1/20;A23C21/00;(IPC1-7):A23J1/20 |
主分类号 |
A23J1/20 |
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