The technology of soy and milk-soy curds mass

New technology for receiving soy and milk-soy curds mass has been developed. The products manufactured according to the technology are very close by their indices such as quality, nutritive and biological values to the natural milk products and are characterized by low prime cost. Effects of the type and dose of coagula- tors and surrounding factors on the technological properties and organoleptic indices of the protein mass have been studied. Recommendations are given for making curds mass with therapeutic characteristics

curds mass, soy, milk-soy, taste and aroma