Affiliation
a Kemerovo Institute of Food Science and Technology
Copyright ©Shakhmatov et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (
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Abstract
The use of low-protein milk for curd manufacture leads to the output reduction from a raw-material unit effecting therefore production efficiency. The main idea of the research is the use of nonfat dry milk for curd manufacture. Nonfat milk, dry nonfat milk, milk mix, curd are the main study objects. The technology of curd manufacture from low-protein milk has been worked out. It has been established that the use of dry nonfat milk in the amount of 1,0-2,0 % in the curd manufacture from low-protein milk (2,8 %) increases the curd output and improves its quality.
Keywords
Milk,
protein,
protein fractions,
quality,
whey
