Curds dessert

Vera Vasil'evna Kryuchkova; Крючкова Вера Васильевна; Anna Valer'evna Klopova; Клопова Анна Валерьевна; Lyubov' Vasil'evna Sorokina; Сорокина Любовь Васильевна; V V Kryuchkova; Kryuchkova V V; A V Klopova; Klopova A V; L V Sorokina; Sorokina L V

Curds dessert

Authors: Kryuchkova V.V.¹, Klopova A.V.¹, Sorokina L.V.¹, Kryuchkova VV¹, Klopova AV¹, Sorokina LV¹
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Issue: No 10 (2009)
Pages: 56-57
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325251
ID: 325251

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Abstract

Enrichment of curds products with ground cedar, whey proteins and complex prebiotic Lael makes it possible to obtain products with predetermined chemical composition, improved organoleptic indices, hepatoprotective and bifidogenous properties and high biological value, extended shelf life and beneficial effects. Application of the HACCP principles in quality management guarantees manufacturing of quality and safe products.