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METHOD FOR PRODUCING A MILK-BASED PRODUCT WITH REDUCED PLASMIN-ACTIVITY
METHOD FOR PRODUCING A MILK-BASED PRODUCT WITH REDUCED PLASMIN-ACTIVITY
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机译:生产具有降低的纤溶酶活性的乳基产品的方法
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摘要
The present invention relates to a method of inactivation of plasmin enzyme in a milk-based product, wherein casein and whey protein are separated from a milk raw material by microfiltration to provide a casein concentrate as a microfiltration retentate having a whey protein content of less than 20 wt.%, based on the total protein content of the concentrate, and a whey protein concentrate as a microfiltration permeate; the casein concentrate is subjected to a thermal treatment at a temperature in the range of about 72°C to about 95°C to provide a thermally treated casein concentrate; and a milk-based product with a reduced plasmin activity comprising the thermally treated casein concentrate is provided. The milk-based products prepared by the method retain flawless organoleptic properties at different storage temperatures even under prolonged storage periods.
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