METHOD FOR PRODUCING OF WHEY CONCENTRATE

FIELD: milk industry. ^ SUBSTANCE: method involves pasteurizing and cooling whey; introducing hen pepsin in an amount of 0.007-0.013% and fermenting thermophilic lactic acid rods of Lactobacillus helveticus kind; fermenting lactose while periodically neutralizing resultant lactic acid during 46-50 h...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	VOLKOVA TAT'JANA ALEKSEEVNA, PERFIL'EV GENNADIJ DMITRIEVICH, KRAVCHENKO EHDUARD FEDOROVICH, DEMICHEVA AL'BINA ALEKSANDROVNA
Format:	Patent
Sprache:	eng ; rus
Schlagworte:	DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE FOODS OR FOODSTUFFS HUMAN NECESSITIES MAKING THEREOF MILK OR CHEESE SUBSTITUTES THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	FIELD: milk industry. ^ SUBSTANCE: method involves pasteurizing and cooling whey; introducing hen pepsin in an amount of 0.007-0.013% and fermenting thermophilic lactic acid rods of Lactobacillus helveticus kind; fermenting lactose while periodically neutralizing resultant lactic acid during 46-50 h using 14-16%-solution of sodium bicarbonate; condensing fermented whey. ^ EFFECT: increased shelf life of concentrate. ^ 1 tbl, 4 ex