SURVEY OF COMPLEX INFLUENCE OF PHYSICO-CHEMICAL AND TECHNOLOGICAL PARAMETERS ON THE PROCESS OF MILK-EGG CO-PRECIPITATE OBTAINING

Abstract

At present, there are widely known mechanisms that predetermine the natural resistance of the child’s body against infections. In particular, lysozyme (muramidase), which is characterized by the high activity against gram-positive flora, plays an undoubted protective role [1]. The introduction of lysozyme into dairy products significantly increases their biological value. Most often, specially selected lysozyme enzyme preparations, lysozyme supple ments with bifidobacteria, etc., are used to enrich new baby food dairy products [2]. It is more acceptable to combine raw milk with the natural sources of lysozyme, first of all, a chicken egg. That is why it may be advisable to try to obtain a high-protein milk-egg concentrate, with a prospect of its further use in baby food technology.