Sour cream and sour cream products: how to get consistency and structure and keep natural features
- Autores: Svistun N.1
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Afiliações:
- Edição: Nº 10 (2012)
- Páginas: 67-67
- Seção: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/327265
- ID: 327265
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Milk protein «Promilk 870» is offered for solution of some problems at sour cream manufacturing (non stable raw materials, improvement of organoleptic properties, ratio of price and quality).
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