OBTAINING CHEESE BRYNZA WITH CARROT

The article is devoted to the problem of expanding of assortment of brine cheeses with low caloric content. The solution of the problem is proposed by developing a technology of cheese brynza with vegetable fillers. A recipe and technology for cheese brynza with carrot was developedwith optimal rati...

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Główni autorzy: B. . Abdizhapparova, N. . Khanzharov, G. . Orymbetova, B. . Khamitova
Format: Artigo
Język:Inglês
Wydane: Almaty Technological University 2021-01-01
Seria:Алматы технологиялық университетінің хабаршысы
Hasła przedmiotowe:
brynza
carrot
technology
filler
cheese
brine
milk
брынза
сәбіз
технология
толтырғыш
ірімшік
құрамы
тұздық
сүт
морковь
наполнитель
сыр
состав
рассольный
молоко
Dostęp online:https://www.vestnik-atu.kz/jour/article/view/228
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