Improvement of the curds products qualitywith the stabilizer «Geleon»
- Authors: - -
- Issue: No 3 (2010)
- Pages: 44-44
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325378
- ID: 325378
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Abstract
Technological aspects and advantages of stabilizers applications in the curds products (glazed cheese cakes included) manufacturing are outlined. The curds used can be both natural and curds produced with milk fat replacers.
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