Formation of milk coprecipitates by the help of lactic acid addition

This work deals with the production of milk coprecipitates using lactic acid addition. The aim was to elaborate a literature search focused on an overview of methods used for milk coagulation and their application in dairy industry. The opening part brings a classification of concentrates of all milk proteins, which are more and more exploited in practice. The main reason is better use of raw material and also smaller waste of whey. Concentrates of all milk proteins are generally called coprecipitates. The next part was in particular focused on acid chemical and microbiological milk coagulation, rennet milk coagulation was also described for comparison. Acid coagulation takes place without the presence of microbial fermentation, there is no risk of secondary fermentation in final product. On the other hand microbiological coagulation gives stronger taste and aroma to product. Moreover, lactic acid bacteria used can have very positive influence on human health. The advantages and disadvantages of both coagulation methods and their impact on consumer health are evaluated as conclusion of this work