Yudina T. The development of the milk protein concentrate from the buttermilk and the usage in technology of food products

The milk protein carbohydrate concentrate: buttermilk, sour cottage cheese. The development of the milk protein concentrate from the buttermilk , technology of culinary production with higher nutrition value. The methods: electric phoresis in polyacrilamid gele, photocolorimetry. The optimum regimes of process of coprecipitation of protein buttermilk has been determined., the development of technological process of the milk protein concentrate from the buttermilk as well as the ways of its further use in catering production. The test batch was produced. The normative documentation was prepared and approved. Economic and social. The dairy industry and catering enterprises.