Trubnikova A. Development of free-lactose protein-lipid concentrate of the buttermilk with a given nutrient composition.

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0419U005406

Thesis Registration Form

0419U005406.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

19-12-2019

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

logy for the production of lactose-free protein-lipid concentrate of buttermilk with a given nutrient composition on the basis of membrane processes of lactose removal and use of the obtained concentrate as the main component in the production of low-lactose yogurt ice cream. The concentration coefficient was established during UF filtration, which is equal to FC = 5, at which it is possible to maximize the concentration of protein-lipid fraction of buttermilk. Membrane treatment of buttermilk concentrate by diafiltration is an effective method for removing lactose. If NF permeate is used as a buffer for diafiltration, the lactose content of retentate can be adjusted.

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Files

autoreferat-Автореферат дисертації.pdf

Дисертація.pdf

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