CRIEZIS Anthony William (US),КРИЗИС Энтони Уильям (US),CAMPBELL Bruce Edward (US),КЭМПБЕЛЛ Брюс Эдвард (US),DIERBACH Lisa Ann (US),ДИРБАХ Лиза Энн (US),KIMMEL Jennifer Louise (US),КИММЕЛЬ Дженнифер Лу,CRIEZIS Anthony William,КРИЗИС Энтони Уильям,CAMPBELL Bruce Edward,КЭМПБЕЛЛ Брюс Эдвард,DIERBACH Lisa Ann,ДИРБАХ Лиза Энн,KIMMEL Jennifer Louise,КИММЕЛЬ Дженнифер Луиз,KNIGHT Timothy David,НАЙТ Тимоти
申请号：
RU2014131128
公开号：
RU0002631936C2
申请日:
2013.02.01
申请国别(地区):
RU
年份:
2017
代理人:
摘要：
FIELD: food industry.SUBSTANCE: to produce the claimed product, the pasteurized first liquid dairy product is concentrated with obtaining concentrated liquid milk retentate. The liquid dairy product with the high fat content is mixed with the concentrated liquid milk retentate. The fat-enriched liquid dairy product is homogenized. Milk minerals are added to the homogenized product, selected from at least two minerals in the effective amount: 0.0040 mg to 0.0043 mg of potassium per mg of protein, 0.0018 mg to 0.0025 mg of magnesium per mg of protein, 0.0347 mg to 0.0447 mg of calcium per mg of protein and from 0.0897 mg to 0.1045 mg of a phosphate per mg of protein. The mixture is heated to obtain a concentrated liquid milk product having the Fo value at least 5. The ratio of protein to fat in the product is from 0.4 to 0.75. The amount of lactose in the product is up to 1.25%. The method version is carried out as follows. Milk cream is pasteurized. The pasteurized cream is concentrated to obtain the concentrated cream retentate. The retentate is homogenized, and milk minerals are added to the homogenized cream retentate, selected minimum of two minerals in the effective amount: 0.0017 mg to 0.0264 mg of potassium per mg of protein, 0.008 mg to 0.0226 mg of magnesium per mg of protein, from 0.122 mg to 0.3516 mg of calcium per mg of protein and from 0.199 mg to 0.5394 mg of a phosphate per mg of protein. The retentate is heated to obtain a concentrated liquid dairy product having the Fo value at least 5. The ratio of protein to fat in the product is from 0.4 to 0.7. The amount of lactose in the product is up to 1.5%.EFFECT: obtaining a product with tinges of fresh milk taste in it.31 cl, 30 dwg, 12 tbl, 7 exГруппа изобретений относится к молочной промышленности. Для получения заявленного продукта концентрируют пастеризованный первый жидкий молочный продукт с получением концентрированного жидкого молочного ретентата. Смешивают жидкий молочный продукт с высоким содержа
