Improvement of curds and curds products yield

Vera Yakovlevna Lyakh; Лях Вера Яковлевна; T N Sadovaya; Садовая Т Н; Ol'ga Vladimirovna Shabanova; Шабанова Ольга Владимировна; V Ya Lyah; Lyah V Ya; T N Sadovaya; Sadovaya T N; O V Shabanova; Shabanova O V

Improvement of curds and curds products yield

Autores: Lyakh V.Y.¹, Sadovaya TN¹, Shabanova O.V.¹, Lyah VY.¹, Sadovaya TN¹, Shabanova OV¹
Afiliações:
Edição: Nº 1 (2009)
Páginas: 71-72
Seção: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325085
ID: 325085

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The article informs about the seminar Increase of curds and curds products yield due to innovative technologies application on traditional equipment. The seminar took place in the Scientific and Technical Center Moloko in the south of Russia. Different types of products (9% fat curd product with food fibre, 9% fat curds product with vegetable oil and demineralized whey and 2% fat curds product with butter milk) were manufactured in practice.