RU99126250A - METHOD FOR PROCESSING MILK SERUM - Google Patents

METHOD FOR PROCESSING MILK SERUM

Info

Publication number
RU99126250A
RU99126250A RU99126250/13A RU99126250A RU99126250A RU 99126250 A RU99126250 A RU 99126250A RU 99126250/13 A RU99126250/13 A RU 99126250/13A RU 99126250 A RU99126250 A RU 99126250A RU 99126250 A RU99126250 A RU 99126250A
Authority
RU
Russia
Prior art keywords
whey
strain
fermentation
cultures
culture
Prior art date
Application number
RU99126250/13A
Other languages
Russian (ru)
Other versions
RU2154386C1 (en
Inventor
А.Ю. Винаров
Ю.И. Беляков
Т.Е. Сидоренко
А.И. Каравацкий
Original Assignee
А.Ю. Винаров
Filing date
Publication date
Application filed by А.Ю. Винаров filed Critical А.Ю. Винаров
Priority to RU99126250/13A priority Critical patent/RU2154386C1/en
Priority claimed from RU99126250/13A external-priority patent/RU2154386C1/en
Priority to PCT/RU2000/000174 priority patent/WO2001043557A1/en
Priority to AU46302/00A priority patent/AU4630200A/en
Publication of RU99126250A publication Critical patent/RU99126250A/en
Application granted granted Critical
Publication of RU2154386C1 publication Critical patent/RU2154386C1/en

Links

Claims (1)

1. Способ переработки молочной сыворотки, включающий ферментацию молочной сыворотки двумя культурами бактерий, одна из которых относится к пропионовым бактериям, с последующим выделением белка, отличающийся тем, что молочную сыворотку последовательно обрабатывают культурами Lactobacillus casei и Propionibacterium freudenreichii, причем обработку второй культурой проводят при снижении величины рН молочной сыворотки от первоначального значения, по меньшей мере, на 0,8 единиц, в момент засева второй культурой соотношение культур поддерживают от 0,4 до 5,0, а суммарную концентрацию культур выбирают от 1 до 5 г/л среды.1. A method of processing whey, including fermentation of whey with two cultures of bacteria, one of which relates to propionic bacteria, followed by the isolation of protein, characterized in that the whey is sequentially treated with cultures of Lactobacillus casei and Propionibacterium freudenreichii, and the second culture is carried out with a decrease the pH of whey from the initial value is at least 0.8 units, at the time of sowing with a second culture, the crop ratio is maintained from 0.4 to 5.0, and the total w concentration crops selected from 1 to 5 g / l of medium. 2. Способ по п. 1, отличающийся тем, что ферментацию проводят при не менее чем 5% насыщении молочной сыворотки кислородом. 2. The method according to p. 1, characterized in that the fermentation is carried out at not less than 5% saturation of whey with oxygen. 3. Способ по п. 1, отличающийся тем, что в молочную сыворотку дополнительно вводят питательные вещества. 3. The method according to p. 1, characterized in that the milk serum is additionally introduced nutrients. 4. Способ по п. 1, отличающийся тем, что в процессе культивирования проводят аэрацию молочной сыворотки
5. Способ по п. 1, отличающийся тем, что молочную сыворотку перед ферментацией упаривают до концентрации 15-25% сухих веществ.4. The method according to p. 1, characterized in that during the cultivation process aeration of whey
5. The method according to p. 1, characterized in that the whey before fermentation is evaporated to a concentration of 15-25% solids. 6. Способ по п. 1, отличающийся тем, что используют штамм Lactobacillus casei штамм ГСБ-ТБ1Б. 6. The method according to p. 1, characterized in that use the strain Lactobacillus casei strain GSB-TB1B. 7. Способ по п. 1, отличающийся тем, что используют штамм Propionibacterium freudenreicheii ВСБ-16
8. Способ по п. 1, отличающийся тем, что готовый белковый продукт получают в виде концентрата или сухого порошка.7. The method according to p. 1, characterized in that the strain Propionibacterium freudenreicheii VSB-16 is used
8. The method according to p. 1, characterized in that the finished protein product is obtained in the form of a concentrate or dry powder.
RU99126250/13A 1999-12-14 1999-12-14 Method of whey processing RU2154386C1 (en)

Priority Applications (3)

Application Number Priority Date Filing Date Title
RU99126250/13A RU2154386C1 (en) 1999-12-14 1999-12-14 Method of whey processing
PCT/RU2000/000174 WO2001043557A1 (en) 1999-12-14 2000-05-15 Method of lactoserum milk waste reprocessing
AU46302/00A AU4630200A (en) 1999-12-14 2000-05-15 Method of lactoserum milk waste reprocessing

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU99126250/13A RU2154386C1 (en) 1999-12-14 1999-12-14 Method of whey processing

Publications (2)

Publication Number Publication Date
RU99126250A true RU99126250A (en) 2000-06-10
RU2154386C1 RU2154386C1 (en) 2000-08-20

Family

ID=20228086

Family Applications (1)

Application Number Title Priority Date Filing Date
RU99126250/13A RU2154386C1 (en) 1999-12-14 1999-12-14 Method of whey processing

Country Status (3)

Country Link
AU (1) AU4630200A (en)
RU (1) RU2154386C1 (en)
WO (1) WO2001043557A1 (en)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2006052135A2 (en) * 2004-11-15 2006-05-18 Nizo Food Research B.V. Satiety enhancing compositions
MD3924C2 (en) * 2008-10-31 2010-01-31 Институт Прикладной Физики Академии Наук Молдовы Process for whey processing
RU2652155C1 (en) * 2017-03-13 2018-04-25 федеральное государственное бюджетное образовательное учреждение высшего образования "Вологодская государственная молочнохозяйственная академия имени Н.В. Верещагина" (ФГБОУ ВО Вологодская ГМХА) Method for producing a functional feed product for farm animals

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU379256A1 (en) * 1971-07-30 1973-04-20 METHOD OF OBTAINING DAIRY-PROTEIN PREPARATION
EP0141642A1 (en) * 1983-11-02 1985-05-15 Stauffer Chemical Company Improved fermentation process
US4676987A (en) * 1984-04-24 1987-06-30 Stauffer Chemical Co. Production of fermented whey containing calcium propionate

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