Control of yogurts and yogurt products
- Authors: Yurova E.A1
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Affiliations:
- Issue: No 4 (2018)
- Pages: 30-31
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329169
- ID: 329169
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Abstract
The methods to evaluate confirmation of compliance with requirements of the TechnicalRegulations of the Customs UnionComplicated objects of measuring such as yogurtand yogurt products in the production laboratoriescan be properly controlled only by the quantity ofmilk raw materials applied according to the recipe.Generally accepted methods practically can notbe used to properly study complicated finishedproducts.
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References
- Гнездилова, А.Н. Изучение реологических характеристик консервированного молочного продукта с сахаром и солодом / А.Н. Гнездилова, Т.Ю. Шарова // Молочнохозяйственный вестник. - Вологда: ФГБОУ ВПО «ВГМХА им. Н.В. Верещагина», 2013. № 4 (12). С. 71-79.
- Косой, ВД. Реология молочных продуктов (полный курс): учебник / В.Д. Косой, Н.И. Дунченко, М.Ю. Меркулов. - М.: ДеЛи принт, 2010. - 826 с.
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