UA121330U - METHOD OF COMPLEX MILK PROCESSING IN FOOD-Capsulated PRODUCT - Google Patents

METHOD OF COMPLEX MILK PROCESSING IN FOOD-Capsulated PRODUCT

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Publication number
UA121330U
UA121330U UAU201707478U UAU201707478U UA121330U UA 121330 U UA121330 U UA 121330U UA U201707478 U UAU201707478 U UA U201707478U UA U201707478 U UAU201707478 U UA U201707478U UA 121330 U UA121330 U UA 121330U
Authority
UA
Ukraine
Prior art keywords
serum
food
casein
fraction
milk processing
Prior art date
Application number
UAU201707478U
Other languages
Ukrainian (uk)
Inventor
Павло Петрович Пивоваров
Наталя Геннадіївна Гринченко
Original Assignee
Павло Петрович Пивоваров
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Павло Петрович Пивоваров filed Critical Павло Петрович Пивоваров
Priority to UAU201707478U priority Critical patent/UA121330U/en
Publication of UA121330U publication Critical patent/UA121330U/en

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  • Dairy Products (AREA)

Abstract

Спосіб комплексної переробки молока, згідно з яким з молока за значень рН 4,5-5,0 здійснюють виділення казеїнової та сироваткової фракцій. Після цього отриману сироваткову фракцію закисляють до рН 4,0-4,5, отримують кальциновану сироваткову фракцію, яку диспергують з казеїновою фракцією. Отримують сироватково-казеїнову суміш, яку піддають капсулюванню у розчині оболонкоутворювача на основі іонотропного полісахариду альгінату натрію, у результаті чого одержують капсули з термостабільною полісахаридною оболонкою, внутрішнім умістом яких є вищевказана сироватково-казеїнова суміш.Method for complex processing of milk, according to which from the milk at pH 4,5-5,0 allocate casein and serum fractions. Thereafter, the resulting serum fraction is acidified to pH 4.0-4.5 to obtain a calcined serum fraction, which is dispersed with a casein fraction. Receive a serum-casein mixture, which is encapsulated in a solution of the envelope based on the ionotropic polysaccharide of sodium alginate, resulting in capsules with a thermostable polysaccharide shell, the internal contents of which are sycamore.

UAU201707478U 2017-07-14 2017-07-14 METHOD OF COMPLEX MILK PROCESSING IN FOOD-Capsulated PRODUCT UA121330U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201707478U UA121330U (en) 2017-07-14 2017-07-14 METHOD OF COMPLEX MILK PROCESSING IN FOOD-Capsulated PRODUCT

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201707478U UA121330U (en) 2017-07-14 2017-07-14 METHOD OF COMPLEX MILK PROCESSING IN FOOD-Capsulated PRODUCT

Publications (1)

Publication Number Publication Date
UA121330U true UA121330U (en) 2017-11-27

Family

ID=60410727

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201707478U UA121330U (en) 2017-07-14 2017-07-14 METHOD OF COMPLEX MILK PROCESSING IN FOOD-Capsulated PRODUCT

Country Status (1)

Country Link
UA (1) UA121330U (en)

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