Abstract:The creation of athletes-oriented products from raw milk is a current trend in food technology. The object of the study was a curd whey concentrate obtained by nanofiltration (NF concentrate) with a dry matter content of 18.0%. To increase the food density of the product, different types of whey protein concentrate were added to the samples of NF concentrate in an amount of 5%: with protein mass fractions of 30% (KSBUF-30) and 80% (KSBUF-80). To give the product a gel-like structure, natural pectins from apple… Show more
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