Milk fat imitator for symbiotic products

Abstract

Information is presented about receiving of the food composition imitating milk fat by cheese whey ultra-filtration with following microparticulation of the resulted UF-con-centrate. Regimes for the heat treatment and dispersing of the whey concentrate have been optimized. Technological scheme for receiving new milk fat imitator has been offered. Composition and characteristics of the imitator have been studied. Conception of working out symbiotic products based on the milk fat imitator has been developed.