Vegetable oils in the composition of processed cheese products
- Authors: Rozdova V.F.1, Rozdova VF1
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Affiliations:
- Issue: No 3 (2009)
- Pages: 36-37
- Section: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/287247
- ID: 287247
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Abstract
Possibilities to replace protein containing milk raw materials with products of vegetable origin, various flours, soy bean derivatives, protein isolates are discussed. Ways to improve functional properties of proteins containing vegetable components, advantages of vegetable proteins hydrolyzates application in the composition of processed cheese products are presented.
About the authors
Valentina Fedorovna Rozdova
Email: uglich-cheese@mail.ru <mailto:uglich-cheese@mail.ru>
V F Rozdova