Sour cream product

Vera Vasil'evna Kryuchkova; Крючкова Вера Васильевна; Ol'ga Vital'evna Chervyakova; Червякова Ольга Витальевна; Evgeniya Yur'evna Tishchenko; Тищенко Евгения Юрьевна; V V Kryuchkova; Kryuchkova V V; O V Chevyakova; Chevyakova O V; E Yu Tishchenko; Tishchenko E Yu

Sour cream product

Autores: Kryuchkova V.V.¹, Chervyakova O.V.¹, Tishchenko E.Y.¹, Kryuchkova VV¹, Chevyakova OV¹, Tishchenko EY.¹
Afiliações:
Edição: Nº 10 (2009)
Páginas: 57-58
Seção: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/325257
ID: 325257

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Resumo

Possibility to fortify sour cream products with ground cedar and complex prebiotic Lael was studied. The results were rather positive: products received were characterized by high fat levels, improved organoleptic characteristics, high biological values, hepatoprotective and bifidogenous properties. Possible variant of the HACCP system application has been worked out.