Technological approaches to the organization of production of dry milk product with a reduced protein content
https://doi.org//10.47612/2220-8755-2019-14-93-111
Abstract
The article presents the results of scientific research on the development of technology for the production of dry milk product with a reduced protein content. The technologies of production of the developed products by the method of spray drying of the normalized mixture and the method of mixing dry components are proposed. The formula composition of a dry milk product with a reduced protein content produced by spray drying, including permeate, milk cream with possible use of maltodextrin, and dry mixing method – dry permeate, dry cream with possible use of maltodextrin, lactose, was selected.
About the Authors
I. MiklukhBelarus
Minsk
L. Sokolovskaya
Belarus
Minsk
E. Bespalova
Belarus
Minsk
O. Soroko
Belarus
Minsk
E. Efimova
Belarus
Minsk
Y. Artsiukh
Belarus
Minsk
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Review
For citations:
Miklukh I., Sokolovskaya L., Bespalova E., Soroko O., Efimova E., Artsiukh Y. Technological approaches to the organization of production of dry milk product with a reduced protein content. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):93-111. https://doi.org//10.47612/2220-8755-2019-14-93-111
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