Sour cream product

Vera Vasil'evna Kryuchkova; Крючкова Вера Васильевна; Ol'ga Vital'evna Chervyakova; Червякова Ольга Витальевна; Evgeniya Yur'evna Tishchenko; Тищенко Евгения Юрьевна; V V Kryuchkova; Kryuchkova V V; O V Chevyakova; Chevyakova O V; E Yu Tishchenko; Tishchenko E Yu

Sour cream product

Authors: Kryuchkova V.V.¹, Chervyakova O.V.¹, Tishchenko E.Y.¹, Kryuchkova VV¹, Chevyakova OV¹, Tishchenko EY.¹
Affiliations:
Issue: No 10 (2009)
Pages: 57-58
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325257
ID: 325257

Cite item

Full Text

Open Access
Restricted Access

Access granted
Restricted Access

Subscription Access

Abstract
About the authors
References
Supplementary files
Statistics

Abstract

Possibility to fortify sour cream products with ground cedar and complex prebiotic Lael was studied. The results were rather positive: products received were characterized by high fat levels, improved organoleptic characteristics, high biological values, hepatoprotective and bifidogenous properties. Possible variant of the HACCP system application has been worked out.