Danchuk Y. Technology development of long-term shelf life protein soya-based milk

Soya protein availability for the technology development of protein soya-based milk by coplating of the non-fat and soya-based milk protein was identified. Coplating method of soya-based milk blend was founded in theory and practice, the expedient usage of the thermal-acid coagulation method was proved. The analysis of the blend coagulation feature, consisting of non-fat and soya-based milk was made. The effect of the soya-based milk doze within the milk blend for the organoleptic and physicochemical protein clot quotient was determined, the precipitation technological conditions was fixed. Protein and carbonic composition of the combined protein soya-based milk curd have been explored. The effect of the soya-based milk upon the precipitation fullness and fractional composition of the protein curd was determined. Soya-based milk and bacterial ferment positive effect on the biological value, microbiological quotient of the received protein product and on the shelf life product ingredients were proved.