Industry
according to the Classifier of Types of Economic Activities
(KVED)
10.5
Description
Protein and berry concentrates are supposed to be produced using specially processed berry paste with stable indicators, as a coagulant for thermal acid deposition of milk proteins
Innovative technology allows you to adjust the quality indicators of protein and berry concentrates depending on their further use in the recipes of cottage cheese products with an adjustable moisture content, moisture-retaining ability and active acidity
Protein and berry concentrates are characterized by increased biological value
Novelty
Due to the complex sedimentation of casein and whey proteins, in terms of amino-acid composition, protein and berry concentrate differs by increased biological value, compared to milk-protein concentrate obtained using classical technology
Advantages
The technology of protein and berry concentrates makes it possible to expand the range of cottage cheese products, increase the biological value of the product and improve organoleptic indicators, excluding artificial coloring agents and flavoring substances, which corresponds to the concept of healthy nutrition
The developed technology significantly saves raw materials
Outlook
The development can be implemented at enterprises of the milk processing industry that manufacture protein products
Розроблені концентрати білково-ягідні можуть бути використані в якості основи у рецептурах сучасних сиркових виробів та десертів
Regulatory or patent documentation
3 patents of Ukraine were obtained, one of which was for invention
Regulatory documentation drafts ТУ У 15.5-02070938235:2017 "Milk protein and berry product" and ТУ У 15.5-0207 0938-297:2021 "Protein and berry concentrate" have been developed
Institution
National University of Food Technologies
Contact person