Scientific and technical foundations of the modern technology for whey cheese

A G Khramtsov; Храмцов А Г; D M Kubanskaya; Кубанская Д М; O A Suyunchev; Суюнчев О А; A G Hramtsov; Hramtsov A G; D M Kubanskaya; Kubanskaya D M; O A Suyunchev; Suyunchev O A

Scientific and technical foundations of the modern technology for whey cheese

Autores: Khramtsov AG¹, Kubanskaya DM¹, Suyunchev OA¹, Hramtsov AG¹, Kubanskaya DM¹, Suyunchev OA¹
Afiliações:
Edição: Nº 3 (2006)
Páginas: 36-37
Seção: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322501
ID: 322501

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Resumo

Principle possibility to receive protein-carbohydrates cheeses of Norwegian type from demineralized concentrated cheese whey has been established. Composition, nutritive and biological values that characterize special features of the cheeses have been studied.