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
DescriptionResults 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
DescriptionInvestigation 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