Improvement of curds and curds products yield

Vera Yakovlevna Lyakh; Лях Вера Яковлевна; T N Sadovaya; Садовая Т Н; Ol'ga Vladimirovna Shabanova; Шабанова Ольга Владимировна; V Ya Lyah; Lyah V Ya; T N Sadovaya; Sadovaya T N; O V Shabanova; Shabanova O V

Improvement of curds and curds products yield

Authors: Lyakh V.Y.¹, Sadovaya TN¹, Shabanova O.V.¹, Lyah VY.¹, Sadovaya TN¹, Shabanova OV¹
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Issue: No 1 (2009)
Pages: 71-72
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325085
ID: 325085

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Abstract

The article informs about the seminar Increase of curds and curds products yield due to innovative technologies application on traditional equipment. The seminar took place in the Scientific and Technical Center Moloko in the south of Russia. Different types of products (9% fat curd product with food fibre, 9% fat curds product with vegetable oil and demineralized whey and 2% fat curds product with butter milk) were manufactured in practice.

Keywords

Curds, curds products, increase yield, innovative technologies

About the authors

V Ya Lyah

T N Sadovaya

O V Shabanova

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Improvement of curds and curds products yield

Full Text

Abstract

Keywords

About the authors

Vera Yakovlevna Lyakh

T N Sadovaya

Ol'ga Vladimirovna Shabanova

V Ya Lyah

T N Sadovaya

O V Shabanova

Supplementary files

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