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9:1 was used. The composite was heated, applied with the coagulant, hold, cooled
and separated. Calcium chloride in an amount of 0.1 % from the buttermilk and whey
fermented with Lactobacillus delbrueskii subsp bulgaricus with the acidity of 150-
200 ºТ in an amount of 15% of the buttermilk quantity was used as a coagulate. Obtained
during the sedimentation the milk protein mass were investigated on a mass moisture
fraction by GOST R 54668, titratable acidity by GOST R 54669, mass protein fraction
by GOST 23327 as well as the output of the mass protein fraction was determined. It is
experimentally confirmed that the joint method increases the yield of protein by 47.7
% . Protein mass has a low acidity, delicate paste-like consistency that gives you the
opportunity to use it in the production of protein products and improve their quality.
On the basis of the conducted researches we have developed the technology for the
production of lactic protein mass.
Электронная Научная СельскоХозяйственная Библиотека