Реализация жизненного цикла биомембранной технологии молочных продуктов нового поколения

The principle of processing of milk and production of functional dairy products is that the concentrate of natural casein (CNC) and whey-polysaccharide fraction (WPF), isolated from skimmed milk with the use of pectin include dairy products. Add liquid concentrates and good compatibility with traditional raw materials (cream, whole and skim milk) comprising dairy-based, allows to obtain the desired initial mixture. In dairy products up to 30% of the casein replaced by whey-polysaccharide complex. In the production of cheese and cheese products from CNC by technology "Bio-Tone" whey not separated, the required structure of the finished product formed in the container. The range of dairy products produced by the technology of "Bio-Ton" has its own characteristics and includes milk, dairy products, cheese, and cottage cheese products.