TECHNOLOGICAL FEATURES OF THE USE OF DRY MICROPARTICULATED PROTEINS FOR PRODUCTION OF PROTEIN PRODUCTS FROM BUTTERMILK
Abstract
The article presents the results of studies on the study of technological features of the use of dry microparticulated proteins for the production of protein products from buttermilk. The conditions for the restoration of dry microparticulated proteins in buttermilk, the effect of heat treatment of the buttermilk mixture with microparticulated proteins on the quality of protein products produced by acid and thermoacidic coagulation were studied. Optimal dosages of introducing microparticulated proteins into buttermilk for the production of protein products are determined, and the features of normalizing buttermilk for fat during the production of protein products are studied.
About the Authors
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
M. Shlemen
Institute for Meat and Dairy Industry
Belarus
Belarus
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
References
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Review
For citations:
Efimova E., Virina S., Shlemen M., Dmitruk E. TECHNOLOGICAL FEATURES OF THE USE OF DRY MICROPARTICULATED PROTEINS FOR PRODUCTION OF PROTEIN PRODUCTS FROM BUTTERMILK. Topical Issues of Processing of Meat and Milk Raw Materials. 2017;(12):77-85. (In Russ.)
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