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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