Sour milk product with high protein content
The formulations of sour-milk products made by the thermostat method with the use of protein concentrates are developed. The classic technology of thermosetting is used as a basis, with preliminary preparation of mixtures based on normalized milk, milk protein concentrate (KMBS-65) and serum protein...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2019-04-01
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| coleção: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Assuntos: | |
| Acesso em linha: | https://nvlvet.com.ua/index.php/food/article/view/3668 |
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