THE COMPOSITION, PROCESSING CHARACTERISTICS AND BIOMEDICAL EVALUATION OF WHEY PROTEIN AND POLYSACCHARIDE MILK FRACTION

Abstract

In previous studies [7, 8] it was shown that the separation of skim milk with solutions of highly esterified polysaccharides we obtained two fractions - natural casein concentrate (NCC) and whey polysaccharide fraction (WPF). The ratio of the components of these fractions is 1:6 (15 % NCC и 85 % WPF). By condensation in the WPF 5-6 times a concentrate was obtained, which is called a structuring nutrition concentrate (SNC) containing 30…40 % solids. On the WPF and SNC basis technologies of traditional dairy products and getting whipped and gelled products have been developed [5, 6].