TECHNOLOGICAL APPROACHES TO THE ORGANIZATION OF PRODUCTION OF DRY MILK PRODUCT WITH A REDUCED PROTEIN CONTENT

Abstract

The article presents the results of scientific research on the development of technology for the production of dry milk product with a reduced protein content. The technologies of production of the developed products by the method of spray drying of the normalized mixture and the method of mixing dry components are proposed. The formula composition of a dry milk product with a reduced protein content produced by spray drying, including permeate, milk cream with possible use of maltodextrin, and dry mixing method – dry permeate, dry cream with possible use of maltodextrin, lactose, was selected.