Some special features of the technology for heart treated (pasteurized) fermented milk products.
- Authors: Zobkova ZS1, Fursova TP1, Shcherbakova SA1, Zobkova ZS1, Fursova TP1, Shcherbakova SA1
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Affiliations:
- Issue: No 12 (2006)
- Pages: 41-44
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324449
- ID: 324449
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Abstract
Some special features of the technologies for pasteurized yogurt products, pasteurized sour cream products and pasteurized quark products are outlined. Attention is also paid to measures preventing reducing the products quality.
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