Cheese whey powder in fermented milk dessert product
- Autores: Gavrilova N.B.1, Pas'ko O.V.1, Grishina ES1, Gavrilova NB1, Pas'ko OV1, Grishina ES1
-
Afiliações:
- Edição: Nº 11 (2008)
- Páginas: 54-55
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324903
- ID: 324903
Citar
Acesso aberto
Acesso está concedido
Somente assinantes
Resumo
At development of new fermented milk dessert product fermented with bacterial concentrate Bifilact-AD hydrolysis of protein was studied. The purpose of the study was to evaluate possibility to apply products of proteolysis for activation of viable cells of bioobjects and for biomass accumulation. Skim milk powder and milk whey powder were used as a basis of protein supplement.
The method of new type of dessert product manufacturing is protected by the RF patent N 2308838 and by the certificate of FGUP N 7300500129.
The method of new type of dessert product manufacturing is protected by the RF patent N 2308838 and by the certificate of FGUP N 7300500129.
Bibliografia
- Гаврилова Н.Б., Вокорина Е.Н., Жданеева Н.П., Симонова К.М. Современные аспекты технологии молочных и молокосодержащих продуктов с пролонгированными сроками хранения.− Омск: Вариант − Омск, 2007.
- Круглик В.И. Теоретическое обоснование и практическая реализация технологий гидролизатов молочных белков и специализированных продуктов с их использованием: автореф. дис. … д−ра техн. наук. − Кемерово, 2008.
- Могильный В.А. Сокосодержащие молочные напитки//Переработка молока. 2006. № 5
Arquivos suplementares
