AT-curds from subconcentrated milk
- Авторлар: Dorotova AV1, Val'ter GF1, Dorotova AV1, Val'ter GF1
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Мекемелер:
- Шығарылым: № 10 (2009)
- Беттер: 44-44
- Бөлім: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325225
- ID: 325225
Дәйексөз келтіру
Аннотация
Appearance and consistency of the product correspond to characteristics of curds basis that is used for curds desserts manufacturing. AT-curds production excludes whey separation stage as far as syneresis is present in invisible form, and whey is evenly spread in the product mass. The yield of the curds basis is 100% of the normalized mixture mass.
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