Grek, OlenaOnopriichuk, OlenaPshenychna, Tetyana2017-04-242017-04-242017Grek, O. The rationalization ofthe parameters ofmilk proteins' thermo acid coagidation by berry coagulants / O. Grek, O. Ouopriichuk, T. Pshenychna // Food and Environment Safety. - 2017. - № 1. - Р. 1-7.https://dspace.nuft.edu.ua/handle/123456789/25053This paper presents the results related the influence berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins ’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimize an industrial bioprocess. It teas determined that increase of berry coagulant amount to 11% and reduction of active acidity to 2.4 units. pH with excerpt up to 3 minutes is characterized by the highest processes of destabilization. Moreover it improves the organoleptic properties and has the biggest impact on the yield of protein-berry dot (to 25%) and active acidity.enthermo acid coagulationтермокоагуляції кислотитермокислотная коагуляцияmilk proteinsмолочні білкимолочные белкикафедра технології молока і молочних продуктівArticle