Processed cheese products with functional characteristics

Cite item

Full Text

Open Access Open Access
Restricted Access Access granted
Restricted Access Subscription Access


Application of cheese whey powder, cedar nut cores, soy-milk concentrate, dry low fat curds and vegetable oils for processed cheese products manufacturing is described. Composition of the products is given and their effects on products quality.
Amino acids and fat acids compositions of the processed cheese products were studied. The results proved high functional properties of the products providing their nutritive and biological values.


  1. Ермолаев В.А. Разработка технологии вакуумной сушки обезжиренного творога: автореф. дис. ... канд. техн. наук. - Кемерово, 2008.
  2. Кустов Н.П. Исследование особенностей переработки молочной сыворотки: автореф. дисс. ... канд. техн. наук. - Кемерово, 2004.
  3. Решетник Е.И. Теоретическое обоснование и практическая реализация технологии производства соево-молочных концентратов: автореф. дисс. ... д-ра техн. наук.- Кемерово, 2008.
  4. Субботина М.А. Биохимический состав и технологические свойства семян сосны сибирской. - Кемерово, 2005.

This website uses cookies

You consent to our cookies if you continue to use our website.

About Cookies