[Optimization of the protein composition of an additive made from blood and milk]. / Optimizatsiia belkovogo sostava dobavki iz krovi i moloka.

A new protein composition from defibrinated blood and lactic acid paste, prepared from skim milk, has been recommended as a food product. Optimization of protein composition was conducted on the basis of amino acid components and the criterion of "minimal dispersity".

[Evaluation of a food additive prepared from blood proteins]. / K otsenke pishchevoi dobavki na osnove belkov krovi.

The authors provide the data on the biological value of food additive manufactured from the slaughtered animals' blood upon its defibrinization . The biological value was determined from the effects of proteolytic enzymes on proteins and by the microbiological rapid method with the use of ciliary infusoria as test object. The relationship was found between the biological value of the food additive and the ratio in it of fibrin and coloring enzyme.