I. Miklukh, L. Sokolovskaya, E. Bespalova, O. Soroko, E. Efimova, Y. Artsiukh
{"title":"组织生产蛋白质含量降低的干乳产品的技术方法","authors":"I. Miklukh, L. Sokolovskaya, E. Bespalova, O. Soroko, E. Efimova, Y. Artsiukh","doi":"10.47612/2220-8755-2019-14-93-111","DOIUrl":null,"url":null,"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.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"TECHNOLOGICAL APPROACHES TO THE ORGANIZATION OF PRODUCTION OF DRY MILK PRODUCT WITH A REDUCED PROTEIN CONTENT\",\"authors\":\"I. Miklukh, L. Sokolovskaya, E. Bespalova, O. Soroko, E. Efimova, Y. Artsiukh\",\"doi\":\"10.47612/2220-8755-2019-14-93-111\",\"DOIUrl\":null,\"url\":null,\"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.\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2019-14-93-111\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2019-14-93-111","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
TECHNOLOGICAL APPROACHES TO THE ORGANIZATION OF PRODUCTION OF DRY MILK PRODUCT WITH A REDUCED PROTEIN CONTENT
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.