Abstract
The properties of whey were investigated and its basic parameters were defined. The distribution of peptides ob-tained by hydrolysis of whey proteins with Alcalase Protamex enzymes through molecular mass was studied. The frac-tional composition of skim milk proteins was determined. Membrane processing techniques of milk mixture were stud-ied. The mode of producing the milk-containing mousse was selected. Defined were the basic parameters of producing the milk-containing mousse. The efficiency and reliability, the economic component of producing the milk-containing mousse were calculated. The milk-containing mousse was designed for preventive nutrition of adults suffering from al-lergy to milk proteins. The technological process of dispersion and gas filling should ensure the structural uniformity of hydrolyzed milk mixture, firmness and density of the whipped mixture over a set period of storage. Food products pro-duced with the methods developed will be less expensive and will be available for preventive nutrition due to reducing the cost of the expensive process of hydrolysis.Keywords
Allergy, hypoallergenic food products, whey, demineralization, enzymatic hydrolysis, ultrafiltration, dispersion, gas filling, milk-containing mousse.REFERENCES
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