Dialogues about quality
- Authors: Eliseeva Y.1
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Affiliations:
- Issue: No 8 (2017)
- Pages: 26-28
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328962
- ID: 328962
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Abstract
Necessity to correct protein and solids-non-fat contents in yogurt has been considered. Correction can be made by two ways: increasing minimal protein content to 3,5 % at solids-non-fat level 9.5 % or by decreasing solids-non-fat to 8,5 9 % at protein content 3,2 %.
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