Process for preparing fermented whey beverage with lactulose

摘要

method of production of fermented whey beverage laktulosou takes place so that the zahuu0161tenu00e1 deproteinovanu00e1 whey made alkaline aqueous solution of pru00eddavkem ph 11.0. + -.0,2, u0161etrne parciu00e1lne izomeruje at temperature 70,0. + -. .degree.c, quickly cooled to 20. + -. 3.degree.c and neutralizes the pru00eddavkem acid. raw izomeru00e1t is zahru00edvu00e1 at 50 to 70.degree.c, pridu00e1 is a active carbon and kremeliny and after approximately 1 hour, filtered and cooled. refined izomeru00e1t has light yellow color, sweet taste and contains 6.0 to 9.0% by weight.lactose and 2.0 to 5.0% by weight. laktulosy.refined izomeru00e1t is mixed with 1 to 3 parts of sweet whey, pasterizuje,zaockuje inoculum of bacteria mlu00e9cnu00e9ho fermentation and fermentuje under optimum conditions for the microorganism to reach ph 4.2 to 4.7.the obtained product is cloudy, belou017elutu00e9 color, sour flavor with the characteristic vunu00ed zakysanu00fdch mlu00e9cnu00fdch product, the number of live microorganism in 1 ml is higher than 10.sup.6.n.contains 5.0 to 7.0% by weight. lactose, 0.5 to 2.0% by weight. laktulosy and 0.5 to 1.0% by weight. acid mlu00e9cnu00e9. it can be further dochucovat, aromatizovat, coloring pru00edrodnu00edmi dyes, integrated.enrich vitamins or other biologically active substances. the volume of packages is chosen so as to achieve in his consumption circumstances doporucenu00e9 dose laktulosy ca. 3g / day.