Receiving of cheese product and whey drink by the thermo-acid coagulation method
- Autores: Shchetinin M.P1, Kol’tyugina O.V1, Bychkova M.V1
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Afiliações:
- Edição: Nº 2 (2012)
- Páginas: 39-40
- Seção: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/288009
- ID: 288009
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Resumo
It is offered to apply mixture of whey and vegetable and berries raw materials as a coagulating agent for receiving soft cheese. Composition of the coagulant allows produce cheese product with good organoleptic indices and simultaneously receive whey drink containing juice that does not need additional technological treatment.
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Sobre autores
M. Shchetinin
Email: econom@alregn.ru
O. Kol’tyugina
Email: econom@alregn.ru
M. Bychkova
Email: econom@alregn.ru
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