Functional properties of fermented milk products with whey protein hydrolysates


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Functional properties of fermented milk products with whey protein hydrolysates Results of the research work allowed to work out technology of the functional products with reduced allergenity (kefir product on the basis of milk whey protein hydrolysate and biokefir on the basis of milk whey protein hydrolysate with addition of bacterial concentrate of the propionic acid bacteria) and method to calculate residual antigenicity of the product.

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Bibliografia

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  2. Харитонов В.Д., Будрик В.Г., Агаркова Е.Ю., Ботина С.Г., Берёзкина К.А., Кручинин А.Г., Пономарёв А.Н., Мельникова Е.И. К вопросу о перспективных направлениях борьбы с аллергией // Техника и технология пищевых производств. 2012. № 4.
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  4. Foegeding E., Gwartney E., Errington A. Functional properties of whey proteins in forming networks. In Functional Properties of Proteins and Lipids; Witaker J., Shahidi F, Munguia A., Yada R., Fuller G, Eds.; American Chemical Society: New York, 1998; Chapter 9.
  5. Rimac- Brncic' S., Lelas V., Brncic' M., Bosiljkov T., Jezek D., Badanjak M. Thermal gelation of whey protein at different pH values. Chemical Engineering Transactions - volume 17, Proceedings of the 9th International Conference on Chemical and Process Engineering / Sauro Pierucci (ed).: AIDIC. 2009. 831-836.
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