Biotechnologies in the milk products manufacturing

The share of the existing biotechnological products such as enzymes, vitamins etc. is about one third of the biological products. Microbial synthesis of aminoacids and microbial protein for foods receiving, production of biologically active supplements, biocorrectors and feeds is of great importance. The other actively developing direction is biotransformation of the nontraditional raw materials with the help of specially selected strains of microorganisms. Wide and positive application of enzymes in the dairy sector is well known during thousands years in cheesemaking. Relatively new direction that exists less than one hundred years is application of proteolitic ferments for obtaining hypo- and non-allergic products and quite a new possibility is application of enzyme preparations for changing functional-technological properties of the raw milk materials, for example receiving of bifidus-factor-lactulose and its derivatives from lactose or receiving of wheycasein protein complexes. Milk and milk products are considered to be the main suppliers of principle nutrients and biologically active substances for a wide group of consumers, that’s why key factors of protecting system of a human being and an animal such as angiogenin, lactoferrine, lactoperoxidase, lysozyme, pancreatic ribonucleases and other low molecular cation proteins of the fermentative nature produced from the secondary raw milk materials are urgent. They possess pronounced unique characteristics: antioxidantive, antimicrobial, immunomodulating, anti-inflammatory and antimutagenic action and as a result can be applied both in nutrition and in medicine.

food microingredients, domestic production, concepts of development