Анисимов Сергей Александрович (RU),Кравцова Татьяна Александровна (RU)
申请号：
RU2012125751/10
公开号：
RU2012125751A
申请日:
2012.06.21
申请国别(地区):
RU
年份:
2013
代理人:
摘要：
1. A method for processing milk, comprising a milk acceptance, evaluation of its quality, separation, normalization of weight fraction of fat, heat treatment, cooling and packing of the finished product, characterized in that the previously separated fraction of thermolabile components of milk, normalizes it by proteins, and introduced into the finished product before and / or during fasovki.2. A method according to claim 1, characterized in that the fraction of heat-labile components of milk recovered from skimmed milk after separirovaniya.3. A method according to claim 1, characterized in that the fraction of heat-labile components are isolated from milk products it pererabotki.4. A method according to claim 3, characterized in that the fraction of heat-labile components are isolated from milk whey and / or products thereof pererabotki.5. A method according to claim 1, characterized in that the fraction normalization thermolabile components of milk is carried out prior to their content in the initial moloke.6. A method according to claim 1, characterized in that the milk fraction contains heat-labile components preferably 4 wt.% To 20 wt.% Of lactoferrin and lactoperoxidase (on dry substance) .7. A method according to claim 6, characterized in that the lactoperoxidase and lactoferrin present in the fraction of heat-labile components of milk in a ratio similar to their ratio in the starting moloke.8. A method according to claim 2, characterized in that the fraction of heat-labile components of milk was prepared by chromatography using a cation exchange resin, washing the column with the resin after passing PBS milk resin in an amount of 5 volumes of elution fraction obtained in a linear concentration gradient of sodium chloride or stepwise eluted1. Способ переработки молока, включающий приемку молока, оценку его качества, сепарирование, нормализацию по массовой доле жира, термическую обработку, охлаждение и фасовку готового продукта, отличающийся тем, что предварит
