RU2009141081A - METHOD FOR PROCESSING MILK SERUM - Google Patents
METHOD FOR PROCESSING MILK SERUM Download PDFInfo
- Publication number
- RU2009141081A RU2009141081A RU2009141081/10A RU2009141081A RU2009141081A RU 2009141081 A RU2009141081 A RU 2009141081A RU 2009141081/10 A RU2009141081/10 A RU 2009141081/10A RU 2009141081 A RU2009141081 A RU 2009141081A RU 2009141081 A RU2009141081 A RU 2009141081A
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- RU
- Russia
- Prior art keywords
- transglutaminase
- mixture
- fermentation
- culture
- milk
- Prior art date
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- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Dairy Products (AREA)
Abstract
1. Способ переработки молочной сыворотки, по которому пастеризованное молоко нагревают до температуры заквашивания, смешивают с ферментным препаратом, добавляют закваску и сквашивают для получения сгустка, отделяют сыворотку центрифугированием, отличающийся тем, что ферментным препаратом является трансглютаминаза, а закваской - культура мезофильных лактококков Lactococcus lactis, при следующем соотношении названных компонентов, мас.%: ! трансглютаминаза 1,0 культура Lactococcus lactis 5,0 молоко коровье пастеризованное до 100 ! 2. Способ по п.1, отличающийся тем, что пастеризованное молоко нагревают до температуры заквашивания 37-40°С. ! 3. Способ по п.1, отличающийся тем, что в смесь добавляют трансглютаминазу в количестве 1,0 мас.%. ! 4. Способ по п.1, отличающийся тем, что в смесь добавляют закваску чистых культур мезофильных лактококков Lactococcus lactis в количестве 5,0 мас.%. ! 5. Способ по п.1, отличающийся тем, что смесь сквашивают в течение 6-8 ч. 1. A method of processing whey, in which pasteurized milk is heated to a fermentation temperature, mixed with an enzyme preparation, add fermentation and fermented to obtain a clot, serum is separated by centrifugation, characterized in that the enzyme preparation is transglutaminase, and the fermentation is a culture of mesophilic lactococci Lactococcus , in the following ratio of these components, wt.%:! transglutaminase 1.0 culture of Lactococcus lactis 5.0 cow's milk pasteurized to 100! 2. The method according to claim 1, characterized in that the pasteurized milk is heated to a fermentation temperature of 37-40 ° C. ! 3. The method according to claim 1, characterized in that transglutaminase is added to the mixture in an amount of 1.0 wt.%. ! 4. The method according to claim 1, characterized in that the mixture is added starter culture of pure cultures of mesophilic lactococci Lactococcus lactis in an amount of 5.0 wt.%. ! 5. The method according to claim 1, characterized in that the mixture is fermented for 6-8 hours
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009141081/10A RU2432769C2 (en) | 2009-10-29 | 2009-10-29 | Method for production of milk whey with low concentration of residual protein |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
RU2009141081/10A RU2432769C2 (en) | 2009-10-29 | 2009-10-29 | Method for production of milk whey with low concentration of residual protein |
Publications (2)
Publication Number | Publication Date |
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RU2009141081A true RU2009141081A (en) | 2011-05-10 |
RU2432769C2 RU2432769C2 (en) | 2011-11-10 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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RU2009141081/10A RU2432769C2 (en) | 2009-10-29 | 2009-10-29 | Method for production of milk whey with low concentration of residual protein |
Country Status (1)
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RU (1) | RU2432769C2 (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2510999C1 (en) * | 2013-01-16 | 2014-04-10 | Открытое акционерное общество "Молочный комбинат "Воронежский" (ОАО "МКВ") | Kefir production method |
RU2538171C1 (en) * | 2013-09-10 | 2015-01-10 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВПО "ВГУИТ") | Food protein concentrate production method |
RU2639286C2 (en) * | 2016-04-25 | 2017-12-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Амурский государственный университет" | Production method of curd whey with ginger |
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2009
- 2009-10-29 RU RU2009141081/10A patent/RU2432769C2/en not_active IP Right Cessation
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Publication number | Publication date |
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RU2432769C2 (en) | 2011-11-10 |
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MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20121030 |