Strength of the curds structure depending on raw materials
- Authors: Pirogov A.N.1, Zakharenko S.G.1, Zakharenko MA1, Shilov A.V.1, Zakharov SA1, Pirogov AN1, Zaharenko SG1, Zaharenko MA1, Shilov AV1, Zaharov SA1
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Affiliations:
- Issue: No 2 (2009)
- Pages: 71-71
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325104
- ID: 325104
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Abstract
Results of the study show that for receiving high quality finished product under conditions of Kemerovo region it is advisable to correct composition of raw milk applied by protein component addition.
Keywords
About the authors
Aleksandr Nikoaevich Pirogov
Email: pmeh@kemtipp.ru
Sergey Gennad'evich Zakharenko
M A Zakharenko
Aleksey Valer'evich Shilov
S A Zakharov
A N Pirogov
S G Zaharenko
M A Zaharenko
A V Shilov
S A Zaharov
References
- Горбатов А.В. Реология мясных и молочных продуктов. - М.: Пищевая промышленность, 1979.
- Зобкова З.С. Особенности производства зерненого творога // Молочная промышленность. 2008. № 8.
- Молочников В.В., Орлова Т.А. Проблемы качества молока-сырья//Переработка молока. 2008. № 9.
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