Protein composition for fermented milk products
- Autores: Mel’nikova E.I1, Bogdanova E.V1, Bagatskaya M.I1
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Afiliações:
- Edição: Nº 10 (2012)
- Páginas: 66-66
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327258
- ID: 327258
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Resumo
The way to modify chemical composition and properties of cheese whey with the aid of lupine protein complex was worked out that opens new possibilities in solving problem of complex, economy reasonable and ecologically safe processing of the secondary raw milk materials providing closed production cycle.
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Bibliografia
- Материалы исследований Legatum Institute «Общий рейтинг России в рейтинге стран мира 2011 г.».
- Храмцов А. Г. Феномен молочной сыворотки. - СПб.: Профессия, 2011.
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