ULTRAFILTRATION APPLICATION BY PRODUCE OF THE DRIED CONCENTRATE OF DAIRY PROTEIN
Abstract
The technology of production of a dried concentrate of dairy protein with application of an ultrafiltration and spray drying was studied. Physical and chemical properties of concentrates and the filtrates received by a method of an ultrafiltration of skim milk; a way of change of the physical and chemical indicators, received concentrates; process spray drying of concentrates of the skim milk received at use of an ultrafiltration were investigated. It is established, that at a combination of processes of an ultrafiltration and spray drying, it is possible to receive a dry concentrate of dairy protein, as much as possible having kept its nutritive value, biological value and technological properties.
The basic directions of use of the concentrate are a special food (including children's, sports); normalisation of mixes on protein (cheeses, yoghurts, ice–creame etc.); normalisation of dried products on protein.
About the Authors
O. V. Dymar
РУП «Институт мясо–молочной промышленности»
Russian Federation
Russian Federation
I. V. Mikluh
РУП «Институт мясо–молочной промышленности»
Russian Federation
Russian Federation
References
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Review
For citations:
Dymar O.V., Mikluh I.V. ULTRAFILTRATION APPLICATION BY PRODUCE OF THE DRIED CONCENTRATE OF DAIRY PROTEIN. Topical Issues of Processing of Meat and Milk Raw Materials. 2009;(4):187-195. (In Russ.)
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