Sour milk product with high protein content

• Published in: Naukovij vìsnik Lʹvìvsʹkogo nacìonalʹnogo unìversitetu veterinarnoï medicini ta bìotehnologìj ìmenì S.Z. Gžicʹkogo. Serìâ: Harčovì tehnologìï Vol. 21; no. 91; pp. 79 - 83
• Main Authors: Rudiuk, V., Pasichnyi, V., Khorunzha, T., Krasulya, O.
• Format: Journal Article
• Language: English
• Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 23.04.2019
• Subjects: concentrate, sour milk product, whey, milk, milk protein

The formulations of sour-milk products made by the thermostat method with the use of protein concentrates are developed. The classic technology of thermosetting is used as a basis, with preliminary preparation of mixtures based on normalized milk, milk protein concentrate (KMBS-65) and serum protein...