Protein basis for the milk dessert

Mikhail Pavlovich Shchetinin; Щетинин Михаил Павлович; Oksana Vladimirovna Kol'tyugina; Кольтюгина Оксана Владимировна; E S Plutakhina; Плутахина Е С; M P Shchetinin; Shchetinin M P; O V Koltyugina; Koltyugina O V; Ye S Plutahina; Plutahina Ye S

Protein basis for the milk dessert

Authors: Shchetinin M.P.¹, Kol'tyugina O.V.¹, Plutakhina ES¹, Shchetinin MP¹, Koltyugina OV¹, Plutahina Y.S¹
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Issue: No 9 (2011)
Pages: 58-58
Section: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/326737
ID: 326737

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Abstract
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Abstract

It has been offered to apply whey proteins for receiving milk dessert with predetermined rheological and organoleptic characteristics. Coagulation of whey proteins by low temperatures allows receive the structure of whey proteins suitable for the milk dessert production.

Keywords

whey, whey proteins, milk dessert

About the authors

M P Shchetinin

O V Koltyugina

Ye S Plutahina

References

Евдокимов И.А. Рациональные технологии переработки кислой молочной сыворотки / И.А. Евдокимов, М.С. Золотарева, Д.Н. Володин // Молочная промышленность. 2007. № 11.
Храмцов А.Г., Василисин С.В. Промышленная переработка вторичного молочного сырья. - М.: ДеЛи принт, 2003.

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Protein basis for the milk dessert

Full Text

Abstract

Keywords

About the authors

Mikhail Pavlovich Shchetinin

Oksana Vladimirovna Kol'tyugina

E S Plutakhina

M P Shchetinin

O V Koltyugina

Ye S Plutahina

References

Supplementary files

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