Impacts of emulsifiers of the rheological properties of spreads
- Autores: Topnikova E.V1, Lepilkina O.V1, Konopleva A.A1
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Afiliações:
- Edição: Nº 10 (2014)
- Páginas: 67-69
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/328006
- ID: 328006
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Resumo
Organoleptic properties and rheological characteristics of the products received with replacement of milk fat with milk fat replacers «Ecolact 1403-33TF» and «Ecolact 1403-35 TF» according to the recombined scheme of production were studied with the aim to find effects of various emulsifiers on the quality of spreads with mass share of fat 72.5 %.