LLC “Chervone solntse”
Author list of organization
List of articles written by the authors of the organization
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PROTEIN-CHITOSAN COMPLEX IN GLAZED CURD TECHNOLOGY
Description
Results of rheological investigations of protein-chitosan complex obtained from milk-whey system with different ratio of components are demon-strated. Portable consistometer to determine elastic behavior of the samples is designed. Optimal protein-chitosan complex, close in rheological parameters to curd cheese 18% fat, is detected
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RAISING EFFICIENCY OF PROTEINS ISO-LATION FROM RECYCLED DAIRY RAW MATERIALS
Description
Investigation results of dairy proteins coprecipitation from skim milk and curd cheese whey are demonstrated. For different ratio of the components in the milk-whey mixture, the authors determined the parameters providing maximal effi-ciency of precipitation and outlined the factors stipu-lating intensity of separation and properties of pro-tein-chitosan complex. Efficiency of whey protein isolation and interaction of chitosan with protein in stable complex are explored
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