Protein and berry concentrates (semi-finished product for cottage cheese pastes, masses and desserts)

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

Grek Olena Viktorivna

e-mail: [email protected]

тел.: +38 (067) 962 98 44