THE STUDY OF THE EFFICIENCY OF COACERVATION OF MILK PROTEINS AND LIPIDS WITH CHITOSAN
Abstract
The process of coacervation of proteins, lipids, milk solids with aminopolysaccharid chitosan was studied. The study shows the efficiency of coacervation using gel-chitosan to milk with different fat concentrations.
About the Authors
Oksana Gennadievna Skorykh
North-Caucasus Federal University
Russian Federation
Russian Federation
Ivan Alekseevich Evdokimov
North-Caucasus Federal University
Russian Federation
Russian Federation
Ludmila Ruslanovna Alieva
North-Caucasus Federal University
Russian Federation
Russian Federation
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Review
For citations:
Skorykh O.G., Evdokimov I.A., Alieva L.R. THE STUDY OF THE EFFICIENCY OF COACERVATION OF MILK PROTEINS AND LIPIDS WITH CHITOSAN. Modern Science and Innovations. 2018;(2):124-127. (In Russ.)
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