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Method of producing serum with low phosphorus content Group of inventions relates to food industry. The method includes nanofiltering liquid serum with pH 6-7 to obtain serum with low chlorine content, where the chlorine content is lowered to not more than 30 mmol per 100 g dry substances. The obtained serum passes through an anion-exchange resin in chloride form without passing through a cation-exchange resin. The milk serum has total calcium and magnesium content of at least 10 mmol per 100 g dry substances and phosphorus content of not more than 12 mmol per 100 g dry substances. Another version of the method includes passing liquid serum with low chlorine content of not more than 30 mmol per 100 g dry substances through an anion-exchange resin in chloride form without passing through a cation-exchange resin. The obtained milk serum and eluate which has passed the anion-exchange resin have pH 6-7. Total calcium and magnesium content is at least 10 mmol per 100 g dry substances in the milk serum and phosphorus content is not more than 12 mmol per 100 g dry substances. The milk serum with low phosphorus content is used to obtain a baby food mixture. |
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Method for whey acidity regulation in process of electrodialysis Invention relates to dairy industry and may be used for production of natural and concentrated curd whey demineralised by the electrodialysis method and intended for production of milk, milk-containing and cultured milk products, ice cream and frozen desserts, milk preserves, baby food and dietary products, bakery, confectionary and sausage products. The method envisages milk whey acceptance and its quality evaluation, the whey separation for fat and casein dust extraction, pasteurisation and cooling, electrodialysis till the demineralisation level is equal to 25-90%, packaging and storage; the whey acidity regulation (till pH value is equal to 6.0-6.7) is performed in an electrodialysis installation with 40-50% sodium hydroxide solution that is dispensed into the whey since the final value of the milk whey electric conductivity is underachieved by 0.5-1.5 mSm/cm so that electric conductivity of the treated whey further decreases; dispensing is discontinued when the final electric conductivity value is underachieved by 0.2-0.5 mSm/cm; then the electrodialysis process is completed. According to the invention, the said method version envisages reconditioning of dry whey boiled and cooled to 45-50°C with drinking water till dry substances content is equal to 18-24%, filtration, cooling, electrodialysis performance and acidity regulation by the above method. |
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Invention relates to field of dairy industry. Method includes demineralisation of whey and its processing with chitosan solution, for preparing of which applied is 0.7-1.5% water solution of lactic acid, separation of whey and regeneration of chitosan. |
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Method for production of milk-and-vegetal stevia grass beverage Invention relates to food industry. Leafy mass of stevia grass is dried and milled into particles sized 0.71 - 1.5 mcm, extracted with cow milk with fat content equal to no less than 2.5% at a ratio of solid to liquid raw material fractions being 1:100. One performs extraction in one stage at a temperature of 78±2°C with periodical (every 25-30 minutes) stirring with exposure for 2.5±0.5 hours at the extragent pH equal to 6.5-6.65. The extract is separated from press cake by way of centrifugation with a rotation rate of 2000 rpm during 20-25 minutes with subsequent production of an extract with dry substances weight fraction equal to 11.5±0.25%. The extract is pasteurised, packed and cooled to 2-6°C. |
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Invention relates to dairy industry. Pasteurised milk whey cleaned from casein dust and fat or an ultrafiltrate produced from such whey is subjected to isomerisation, neutralisation and demineralisation. Demineralisation is performed by way of electrodialysis before and/or after isomerisation till demineralisation level is equal to 50-90%. The demineralised ultrafiltrate is mixed with a whey protein concentrate. |
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Composition for producing cosmetic products and method for production thereof Invention relates to cosmetology, particularly a composition enriched with silver nanoparticles and a method of producing said composition. The composition is intended to replace water as the basic component for producing cosmetic products (shampoos, Balsams, masks, intimate hygiene agents, creams etc). The composition contains a dry 65% whey protein concentrate, a micellar solution of silver nanoparticles in form of an aqueous solution having concentration of 500 mg/l in amount of 0.01-0.5% and additionally water. The method of producing said composition involves heating water to temperature of 50-55°C, adding the whey protein concentrate to the heated water in portions, recirculating the obtained mixture for 15 minutes using a cam-driven pump, adding the micellar solution of silver nanoparticles to the stirred mixture and cooling the obtained mixture to 30°C. |
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Cultured milk beverage production method Method involves production of a cultured milk beverage based on a mixture of milk and milk whey with barley malt extract and a ripened starter consisting of L. bulgaricus, Str. thermophllus, Lc. lactis, Lc. cremoris, Lc. diacetylactis lactic acid bacteria. |
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Milk whey product manufacture method Method involves concentration of milk whey or reconditioned milk whey or hydrolysed milk whey or isomerised milk whey using a nano-filtration or vacuum-evaporation installation, milk raw materials deminiralisation and standartisation with cream and/or vegetal fat and a consistence stabilisator and prebiotic introduction. The mixture is homogenised, pasteurised at a temperature of 70-99°C with maintenance during 1-10 minutes, cooled to a temperature equal to 30-45°C, fermented with a starter based on Lb. acidophilus, Lb. casei, Str. Diacetilactis pure cultures. One performs the mixture ripening during 4-10 hours, cooling, a filler introduction, stirring and packing. |
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Milk whey based beverage production method Isomerised milk whey with lactulose prebiotic content is heated up to 75-78°C and maintained till the temperature is equal to 23±2°C. Balm herb is poured with a part of the produced whey and is filtered. The base part of whey is blended with the produced extract of balm herb, apple pectin, citric acid, sugar syrup and mango juice. The mixture is pasteurised, cooled and dispensed. The beverage has the following content of the initial components, wt %: balm extract - 13-14, mango juice - 17-18, apple pectin - 0.6-0.7, lactulose - 0.6, sugar syrup - 11-12, citric acid - 0.35-0.5, milk whey - balance. |
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Soft cheese and whey beverage production method One performs milk mixture standardisation, pasteurisation, a coagulant introduction into the milk mixture in an amount of 15 - 25 wt % of the milk mixture; one proceeds with maintenance for protein coagulation, cheese whey separation from the clot, cheese mass moulding, salt application onto the mass, the mass cooling, maintenance and packing. The coagulant is represented by a mixture of sea-buckthorn juice or sea-buckthorn puree with cheese whey at a ratio of 3:1. The cheese whey is subjected to hot dispensing. |
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Method for manufacture of fruit-and-vegetable beverage Method envisages whey collection and concentration by way of ultrafiltration till dry substances content is equal to 15-16%. Then one performs pasteurisation by way of heating up to 65-67°C with maintenance for 0.2-0.3 minutes and cooling to 8-10°C. One performs introduction of girasol juice and a peach filler in an amount of 72-74% of the total beverage weight into the concentrated curd whey, mixing during 13-15 minutes at a temperature of 20-22°C, dispensing and cooling. |
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Method for production of milk-and-vegetal extract from scorzonera tubers Invention relates to food industry. The method involves scorzonera tubers washing, drying to 93-94 wt % of dry substances, milling into 1.5-2 mm particles, extraction and centrifugation. The extragent of physiologically valuable components from scorzonera tubers is represented by curd whey ultrafiltrate; the extraction process proceeds in two stages, in a vibromixer under constant stirring conditions; at the first stage extraction is performed from milled scorzonera tubers with curd whey ultrafiltrate during 55-60 min, temperature equal to 45-55°C, the extragent pH - 4.7-5.0, the ratio of scorzonera tubers to curd whey ultrafiltrate - 1:4-1:6. Then the extract is separated from press cake by way of centrifugation to obtain extract with dry substances fraction equal to 20-22%; at the second stage the remaining press cake is poured with curd whey ultrafiltrate at a ratio of 1:4-1:6 and extraction is performed during 55-60 min, temperature equal to 45-55°C, the extragent pH - 4.7-5.0; then the extract is separated from press cake by way of centrifugation to obtain extract with dry substances fraction equal to 18-20%; the extracts are mixed, pasteurised at a temperature of 72-74°C, maintained at the said temperature for 10-20 sec and cooled to 2-6°C. |
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Group of inventions refers to introducing dairy fat or an analogue thereof, optionally with at least one additional therapeutic factor, preferentially with lactoferrin or lactoferrin containing a metal ion, preferentially lactoferrin containing iron, preferentially bovine lactoferrin containing iron or a functional version thereof containing metal ions or a functional fragment to inhibit the tumour formation or growth, to maintain or improve one or more parameters, such as leukocyte count, erythrocyte count, or myelocyte count, to reduce the manifestations of cachexia, mucositis and anemia, to stimulate the immune system and to treat or prevent a malignancy and malignant symptoms, and side effects of treating the malignant tumour. Methods and therapeutic use according to the invention may be implemented by the use of a diet (in the form of food products or food additives), nutrient or pharmaceutical composition. There are also presented compositions applicable in the methods according to the invention. |
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Method for production of milk-and-plant lupine fruit extract Invention relates to food industry, in particular, to dairy industry. The method is as follows: lupine fruits are washed, milled into particles sized 1-1.5 mm and extracted; for this purpose milled lupine fruits are poured with cheese whey at a ratio of lupine fruits to cheese whey being 1:5-1:9; the extraction process is performed, with continuous stirring, in the vibromixer during 20-60 minutes at a temperature of 40-60°C and the extracting agent pH equal to 5.5-7.5. Then the extract is separated from press cake at a rotation rate equal to 6000 rpm during 20 minutes; the weight fraction of the extract dry substances being 12.5-13.4%, the extract is pasteurised at a temperature of 76-80°C, maintained during 15-20 sec and cooled to 2-6°C. |
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Whey protein composition, methods and application Inventions group involves various whey protein compositions as nutritious formulations fit for application as liquid compositions ready to consumption, with long storage life and high level of non-hydrolysed whey protein as well as the said compositions preparation methods. |
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Whey beverage production method Method envisages curd whey mixing with a vegetal filler, cooling to the fermentation temperature, ripening, a flavouring agent introduction and the beverage cooling. After the components mixing the mixture is heated to a temperature equal to 60-65°C, homogenised under a pressure of 12-15 MPa, pasteurised at a temperature of 90-95°C with maintenance during 5 minutes, then the mixture is cooled to a ripening temperature equal to 37-39°C; the starter culture is represented by a starter consisting of Lactobacillus acidophilus, Bifidobacterium species, Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus. The vegetal filler is represented by a mixture of carrot puree and fermented girasol puree; additionally, after ripening apple puree is introduced. The fermented girasol puree is produced by way of mixing and homogenisation of edible root particles sized no more than 0.1 mm with subsequent treatment with 10% citric acid solution at a ratio of 100:6 and fermentation with invertase at a temperature of 45-55°C°C during 120-150 minutes, the enzyme taken in an amount of 1% of the weight of the raw material being fermented. |
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Method for production of fucose-containing functional additive of milk whey Ultrafiltrate of cheese or curd whey is prepared, cooled to 35-37°C, alkalised with sodium bicarbonate to a pH value equal to 6.0-6.5. The filtrate is deionised and concentrated till dry substances weight fraction is equal to 20-22%; then one performs fermentative hydrolysis of lactose by way of Lactozym 6500L β-galactosidase introduction in an amount of 0.6-0.8 ml per 1 l of the concentrate during 6-8 hours. Tosylhydrazide in ethyl alcohol is introduced into the hydrolysed concentrate in an amount of 7.8 g per 1 l of the concentrate; as a result tosylhydrazone-D-galactose is generated and reconditioned with sodium borohydride taken in an amount of 1.6 g per 1 l of the hydrolysed concentrate till production of primary fucitol alcohol. Settled out tosylhydrazide is filtered out; fucitol remaining in the filtrate undergoes fermentative treatment with flavin adenine dinucleotide (FAD taken in an amount of 0.3 g/l of the filtrate at a temperature of 36-37°C, pH being 7.0, to produce fucose. |
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Method involves whey clearing from fat and protein, condensation till dry substances content is equal to 45-60%, with subsequent crystallisation of lactose. Cristallisation is performed by way of tree-time cyclic heat treatment of the crystallisate; the treatment consists in sequential heating and cooling in each cycle with subsequent separation and drying of lactose crystals. In each cycle heating is performed up to a temperature equal to 75 - 80°C while cooling is performed to a temperature equal to 10°C. |
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Method for production of protein concentrate of whey Invention relates to dairy industry and may be used for production of a whey protein concentrate for enrichment and manufacture of various food products. The method envisages milk whey collection, separation, pasteurisation in standard modes, cooling to a 15-25°C temperature, introduction of a 3-7% water-soluble chitosan solution produced based on prepared water, (the dose equal to 4-12%), thorough stirring, maintenance during 20-30 minutes, the protein concentrate separation by the centrifugal method. One uses whey with active acidity equal to 4.0-4.8 units or controls whey acidity within the range of 4.0-4.8 units by way of introduction of acid milk whey (with acidity equal to 200°T), lactic acid or by way of ripening with pure cultures of lactic acid microorganisms. |
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Method for production of dry synbiotic concentrate based on milk whey Invention relates to dairy industry. The dry symbiotic concentrate production method envisages introduction of a defatted or soya bean milk hydrolysate in an amount of 2.5-10% into purified milk whey, the mixture heating, an alkaline catalyst introduction into the mixture till the medium pH is equal to 11.0±0.5 units, pasteurisation, lactose isomerisation into lactulose at a temperature of 70-85°C and under thermostatic control during 15-30 minutes, the isomerised whey neutralisation with a citric acid solution till pH is equal to 6.5±0.2 units, condensation till dry substances weight fraction is equal to 20-25%, cooling till fermentation temperature equal to 37±1°C, a bifidobacteria starter introduction in an amount of 5-10% of the volume of whey enriched with lactulose and defatted or soya bean milk hydrolysate, ripening at a temperature of 37±1°C during 24-36 hours and drying in a spray drier. |
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Beverage based on dairy whey with amaranth extract Invention relates to dairy industry. For the beverage preparation one uses dairy whey, water extract of Amaranthus paniculatus L. amaranth; the starter is represented by Saccharomyces cerevisiae bakery yeast, the sweetener is represented by sucrose. |
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Invention refers to pharmacological industry, namely a preparation containing a prebiotic mixture and a probiotic bacterial strain. The preparation containing the prebiotic mixture comprising at least one N-acetylated oligosaccharide specified in a group: GalNAcα1,3Ga1β1,4G1c and Ga1β1,6Ga1NAcα1,3Ga1β1,4G1c; at least one neutral oligosaccharide specified in a group: Ga1β1,6Ga1,Ga1β1,6Ga1β1,4G1c Ga1β1,6Ga1β1,6G1c, Ga1β1,3Ga1β1,3G1c, Ga1β1,3Ga1β1,4Glc,Ga1β1,6Ga1β1,6Ga1β1,4G1c, Ga1β1,6Ga1β1,3Ga1β1,4G1c, Ga1β1,3Ga1β1,6Ga1β1,4G1c; and Ga1β1,3Ga1β1,3Ga1β1,4G1c; and at least one sialylated oligosaccharide specified in a group: NeuAcα2,3Ga1β1,4G1c and NeuAcα2,6Ga1β1,4G1c, and the probiotic bacterial strain specified in the strain Lactobacillus or the strain Bifidobacterium taken in certain proportions. A foodstuff containing the preparation. Using the preparation for making a therapeutic nutritional composition or a drug preparation (versions). |
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Production method of whey extract from fruit squeezing This method covers whey extracts from vegetable stock for its further use in foodstuff and beverages production. This production method of milk-whey extract on milk whey base using vegetable stock includes vegetable stock chopping, milk-whey extraction and its infiltration. Dried fruit squeezing is used as vegetable stock which is steamed before extraction, and then is stored until chopped particles soak. Further milk whey is injected, and received mix undergoes heating in super high frequency field at 1.5 kW/kg capacity in 6 steps, each time the mix is heated up to 65-67°C and cooled to 15°C. |
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Production method of milk whey beverage Milk whey is collected, separated, pasteurized and cooled to 50°C. В-galactosidase enzyme preparation is added and fermented at 50°C during 2-3 hours until min. 60% of lactose heterolytic decomposition. This ferment is inactivated by whey heating up to 80°C and cooling to 41±2°C. Mixed inoculum based on thermophilic streptococci and lactobacillus Bulgarian is added in 1:1 ratio. Then the mix is soured during 4-5 hours at 41±2°C and cooled to 23-27°C. Then fruit filler is added, mixture is stirred, bottled and cooled. |
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Method for production of protein concentrate of secondary dairy raw material Method envisages introduction of 1% colloid chitosan solution (prepared based on lactic acid) in an amount of 2-18%, with pH = 3.01-4.01 into a pasteurised and cooled dairy mixture of skimmed milk and curd-whey at different ratios; then one proceeds with stirring the solution and leaving it for 20-60 minutes with subsequent protein substances isolation. |
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Method for production of milk whey with low concentration of residual protein Method for production of milk whey is characterised by the fact that pasteurised milk is heated, added an enzyme preparation (represented by transglutaminase) to, in an amount of 1.0 wt %, fermented with mesophilic lactococci culture Lactococcus lactis in an amount of 5 wt %, ripened during 6-8 hours till a clot formation. The whey is separated by centrifugation; soluble protein content is determined so that to enable to control residual protein. |
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Method for preparation of functional beverage based on milk whey Invention relates to dairy industry and may be used in manufacturing beverages based on milk whey. Food additives to milk whey are represented by a mixture of chitosan, pectin, fructose and ascorbic acid at their ratio in the mixture 1:(1-2):(10-20):(0.07-0.10) respectively. Chitosan is used in a dispersed condition with 10-40 mcm particle size, then one adds CO2 extract of wild chamomile to it. Milk whey and additives are used at the following ratio, wt %: mixture of chitosan, pectin, fructose and ascorbic acid - 5.0-10.0; CO2 extract of wild chamomile - 0.001 -0.003; milk whey - balance. |
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Invention relates to dairy industry. The method involves ultra and diafiltration of a whey protein solution prepared from a dry whey protein concentrate and bringing the whey protein concentrate solution obtained after ultra and diafiltration to weight ratio of dry substances equal to 4.8-5%, pasteurisation thereof followed by enzymatic hydrolysis using a substrate enzyme in ratio of 5 wt %, ultra-filtration of the obtained crude hydrolysate on membranes with carrying capacity on molecular weight of 5 kDa and 2 kDa, while constantly returning the obtained concentrate to ultrafiltration. The obtained first run filtrate is further purified through ultrafiltration on membranes with carrying capacity on molecular weight of 5 kDa and 2 kDa, while constantly returning the obtained concentrate to ultrafiltration, and the obtained second run filtrate which contains purified hydrolysate is concentrated vai reverse osmosis and then thickened, pasteurised and dried. The obtained hydrolysate is characterised by that it is delactosed and over 75% of the protein material is concentrated in fractions of low-molecular peptides in molecular weight range of 0.5-2 kDa. |
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Immunity-stimulating baby food Nutritional and pharmaceutical composition in form of baby food contains fat, protein and carbohydrate components and includes milk serum and casein with weight ratio of casein to serum from 1:1 to 1:2.4. They contain, at least: 3 g of arginine per 100 g of protein, from total content of fatty acids: 10 wt % of linoleic acid, 1 wt % of alpha-linoleic acid, one long-chain polyunsaturated fatty acid, selected from group, consisting of docosahexaenic, arachidonic and eicosapentaenoic acid, to 25 wt %, at least one polyunsaturated fatty acid and 2-12 g of indigestible oligosaccharides with polymerisation degree from 2 to 100 per 100 g of dry weight of said composition, as well as neutral and acidic oligosaccharides, containing units of uronic acid. Pharmaceutical composition is applied in treatment and/or prophylaxis of inflammatory disease, diarrhea, eczema and/or atopic dermatitis. Prevention of allergy or diarrhea is performed by introduction of composition to child enterally or perorally. |
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Method for production of protein concentrate of dairy raw material Invention is related to dairy industry. The method involves introducing a chemical reagent into the dairy raw material; the reagent is represented by a mixture of aluminium hydroxochloride solution with CaCl2 and MgCl2 at a weight ratio of 1:0.47:0.16 in the form of 10% solution in an amount of 3.3-3.6% of the raw material weight; one precedes with stirring, heating, maintaining, cooling to a temperature of 35-40°C. The dairy raw material is represented by a mixture of milk whey with whole milk rinsings or a fermented milk product at a ratio of 1:(0.71-0.92). |
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Method for preparation of drink based on dairy whey Invention relates to dairy industry and may be used in manufacturing drinks based on dairy whey. The method envisages warming whey, its conditioning to room temperature, filtration, introduction of a phytocomponent represented by a polysaccharide of vegetable origin (Aloe Vera gel) and addition of fructose, citric acid, a natural flavour of grape or pomegranate. |
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Protein concentrate production method Invention is related to dairy industry. The method envisages coagulation of milk proteins by way of introduction of defatted milk (fermented with a starter of acidophilous bacteria pure cultures till titrable acidity is 90-120°T) or non-separated milk whey (with titrable acidity 50-70°T) into fresh non-separated milk whey, heating to a temperature of 90-95°C for 20-30 minutes, extracting milk proteins, forming a protein mass, cooling and packing. |
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Dairy whey drink preparation method Invention is related to dairy industry. The method involves dairy whey pasteurisation, its cooling, adding a filler represented by milled mass of salted salmon fish milt in an amount of 20-50% of whey weight, homogenisation, adding a lactic acid ferment, stirring, bottling into consumer containers, ripening and cooling. |
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Invention relates to food industry and refers to soluble micelles of whey protein the size whereof is less than 1 mcm; the micelles are represented by spherical agglomerates of denaturised whey protein; whey proteins are localised in such a manner that their hydrophilous parts are orientated towards the outside part of the agglomerate while the hydrophobic parts - to the inside "core" of the said micelles; additionally the invention refers to soluble micelles of whey protein in the form of a concentrate and a powder and their application in consumable products and such products production methods. |
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Infant food containing beta-whey Invention relates to infant food containing beta-whey or beta-whey with low lactose content, a carbohydrate source, a lipid source and a protein source. |
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Method for production of fermented drink Invention relates to dairy industry and in particular to production of fermented drinks on the basis of secondary dairy raw materials. Method to prepare fermented drink includes pasteurisation of dairy raw materials - nonfat milk or buttermilk or milk whey, cooling down to fermentation temperature, addition of a ferment, containing lactic-acid bacteria Streptococcus thermophilus and bacteria Mannheimia succiniciproducens at the ratio of 1:2, fermentation, additional of sugar syrup, cooling of produced clot and bottling of finished product. |
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Dairy whey enriched with lactates (versions) Invention refers to food industry, medicine, veterinary and animal breeding. According to the first version dairy whey contains 7% of dry substances including 5% of dairy whey and 2% of sodium hydroxide of ammonium carbonate or calcium hydroxide produced by way of hydrolysis of dairy whey pasteurised at 53-57°C under Lactobacillus acidophilus and Lactobacillus bulgaricus cultivation conditions and the produced lactic acid neutralisation until weight percentage of lactose is no more than 0.2%. According to the second version dairy whey contains 44% of dry substances including 32% of dairy whey dry substances and 12% of dry substances of sodium hydroxide of ammonium carbonate or calcium hydroxide produced by way of condensing dairy whey produced in accordance with the first method. According to the third version dairy whey contains 95% of dry substances including 68% of dairy whey dry substances and 27% of dry substances of sodium hydroxide of ammonium carbonate or calcium hydroxide produced by way of condensing and drying dairy whey produced in accordance with the first method. |
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Drink contains dairy whey and minced salted salmon fish milt. |
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Invention is related to dairy industry. Drink contains dairy whey and salmon fish caviar. |
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Method for production of tagatose containing sweetener additive of milk whey One prepares cheese or curd whey ultrafiltrate, cools it till temperature is 35-37°C, alkalises curd whey ultrafiltrate with sodium bicarbonate till pH is 6.0-6.5. Then one performs enzymic hydrolysis of lactose during 6-8 hours by way of addition of Lactozym 3000L HP-G r-galactosidase in an amount of 0.7-0.9 ml per 1 itre of ultrafiltrate; one adds to hydrolysed ultrafiltrate a 25% calcium hydroxide solution in an amount of 25 ml per 1 litre of hydrolysed ultrafiltrate and catalyst (calcium chloride) in an amount of 1 g per 1 litre of hydrolysed ultrafiltrate, stirs and maintains the ultrafiltrate during 2 hours at 25°C. Then carbonic dioxide is passed through the produced mixture; the generated insoluble calcium carbonate sediment is removed by way of centrifugation; the produced filtrate is deionised using cation-exchange resin, concentrated in a reverse osmosis installation for dry substances weight ratio to be 20-22% and directed to storage. |
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Dairy whey drink preparation method Method proposed envisages dairy whey being heated to a temperature of 95-96°C, maintained at the above temperature during 0.8-1.2 min, chilled to a temperature of 5-10°C at a rate no less than 7.5°C/min, filtered and seasoned with sugar syrup by way of flavouring agent. One adds to the filtered whey (by way of flavouring agent) water-melon rind preliminarily steamed at a temperature of 90-120°C and pureed or preliminarily treated water-melon rind and juice in an amount of respectively 1-25% and 5-10% of the filtered whey weight with subsequent mixing. |
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Dry milk product manufacturing method Invention relates to dairy industry and can be used for production of a dry milk product. Invention includes skimmed milk and milk whey procurement, milk whey separation for fat and casein powder extrication, milk whey pasterurisation and cooling, mixture components condensation, isomerisation of lactose into lactulose in concentrated milk whey and neutralisation with an organic acid solution, electrodialytic demineralisation of concentrated milk whey containing lactose which is partly isomerisated into lactulose, mixture composition, mixture drying. |
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Dairy whey drink preparation method Invention is related to milk industry. The method involves dairy whey preparation, boiling therein Japan laminaria in an amount of 1-25% of the whey volume during 10-30 min, cooling, filtering, addition of a flavouring agent represented by a water solution of sugar or culinary salt to the filtrate and pasteurisation. |
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Dairy whey drink preparation method Method proposed envisages dairy whey being heated to a temperature of 95-96°C, thermally treated at the above temperature during 0.8-1.2 min, chilled to a temperature of 5-10°C at a rate no less than 7.5°C/min, filtered and seasoned with sugar syrup by way of flavouring agent. Added to the whey having been filtered is cucumber brine or marinade in an amount of 2-25% wt %, preliminarily boiled, filtered and chilled to the whey temperature. |
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Drink includes: 74-92 wt % a wheyey component, 1.5-10 wt % sugar, 0.05 - 0.15 wt % of lemon acid, 1-15 wt % of a concentrate of fruit vegetable or fruit berry juice, 1-18 wt % of a glucose fructose syrup from girasola, 0.2-1.3 mass % concentrate redpigment fruits and berries of sublimate drying, namely a beet, carrots, a bilberry, a cowberry, a cranberry and the rest water. Thus a glucose fructose syrup from girasol is taken at its parity to wheyey component from 1:4.5 till 1:82, and a concentrate redpigment fruits and berries of sublimate drying take at its parity to a glucose fructose syrup from girasol from 0.2:5 till 1:16. Use dairy wheyey as wheyey component either a skim milk ultrafiltrate, or an ultrafiltrate of a cottage cheese clot. |
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Preparation method of galactooligosaccharide concentrates (versions) Invention relates to technology of the functional food products and can be used to produce galactooligosaccharide concentrate on the basis of lactose solution and lactoserum permeate. Production method of galactooligosaccharide concentrate out of lactose solution involves preparing water with pH 6.5 ± 0.5 by means of electric activation, dissolving lactose in the water, adding yeast or bacterial β-galactosidase into the lactose solution, fermenting, condensing, inactivating the ferment and cooling the obtained concentrate. The dry solids weight ratio in the mother solution is 22 ± 2%, fermentation temperature is 41 ± 2.5°C and the fermentation duration is 2.5 ± 0.5 hours. Alternatively, galactooligosaccharide concentrate is obtained out of lactoserum permeate. The fermentation temperature is 50 ± 2°C and the duration is 1.5 ± 0.5 hours. Invention enables to produce food products with high galactooligosaccharide content. |
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Curdy drink preparation method Method of curdy drink preparation includes warming up of whey, adding of sweetened component, mixing, cooling down, pouring and storage. Whey filtered by ultrafiltration method or filt obtained while production of cottage cheese production by ultrafiltration method are used as curdy whey. During warming up dry vegetable materials are added to the ultrafilt. It is made of nettle leaves and rosehips in ratio 1:2 in quantity 2.7% to curdy whey ultrafilt, curdy whey, extracted at 85±3°C during 30±5 minutes, pulp is separated, 0.1% of 50% citric acid is added. |
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Dairy whey drink preparation method Method provides for dairy whey being heated to a temperature of 95-96°C, thermally treated at the mentioned temperature during 0.8-1.2 min, chilled to a temperature of 5-10°C at a rate no less than 7.5°C/min, filtered and seasoned with sugar syrup and flavouring agent - citrus essence or citrus ether oil. Citrus peels in quantity 0.5-1% from filtered whey weight are previously dried at 45-65°C till humidity 1-5%, milled till powder with surface area 2000-5000 cm2/g and added to the filtered whey with following components mixing. |
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Skin moistening agent for oral delivery and functional food and drink Invention is a skin moistening agent for oral delivery comprising fermented milk whey as active component and obtained by milk fermentation using the strain Lactobacillus, helveticus, CM-4 (deposited with International depositary institution for patents by National Institute of advanced science and technology under inventory number FERM BP-6060). |
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Liquid food concentrate of milk substitute, method of its obtaining and product thereof Liquid food concentrate of milk substitute based on milk whey and/or its derivatives, lactose, that is preliminary presented in milk whey is transformed more than by 25% by conversion that includes enzymatic splitting of lactose by lactase and sour milk fermenting. Apart from that the food concentrate includes one or more organic acid that is different from milk acid for provision in the mentioned food concentrate ratio of organic acid: milk acid from 1:30 to 8:1. Also there is presented a method of liquid food concentrate, i.e. milk substitute, that is permanent when storing. |
Another patent 2513327.