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Application filed by Воронежский технологический институтfiledCriticalВоронежский технологический институт
Priority to SU4276562/13ApriorityCriticalpatent/SU1534771A1/en
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Publication of SU1534771A1publicationCriticalpatent/SU1534771A1/en
FIELD: milk industry. SUBSTANCE: method involves the addition of preparations of pigmauesin and β-galactosidase at the ratio 1:23-1:25 at concentration 0.0024-0.0026% of raw mass to preliminary cooled pasteurized and cooled defatted milk. Prepared mass is stirred for 4.5-5.0 hr, obtained clot is formed, cut, boiled and dehydrated. EFFECT: accelerated process, improved qualitative indices and biological value of product. 5 tbl
SU4276562/13A1987-07-061987-07-06Method of curd producing
SU1534771A1
(en)
Process for reentering in suspension flocculated milk casein in order to obtain a protein-enriched raw milk material, uses, particularly in cheese making, and products obtained