Cottage cheese with functional properties
- Authors: Zakharenko S.G.1, Zaharenko SG1
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Affiliations:
- Issue: No 7 (2009)
- Pages: 62-62
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325216
- ID: 325216
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Abstract
Possibilities to enrich cottage cheese with probiotics and prebiotics have been studied. Optimum production regimes and prebiotic doses have been found. The doses established provide growth of bifidobacteria that is needed for cream coagulation. Technical documentation on the production of cottage cheese possessing functional characteristics was prepared and approved. The patent claim was submitted.
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