Application of milk fat, casein fines and whey protein in cheese and quark technology

A G Khramtsov; Храмцов А Г; O A Suyunchev; Суюнчев О А; A F Lafishev; Лафишев А Ф; V M Klepker; Клепкер В М; A G Hramtsov; Hramtsov A G; O A Suyunchev; Suyunchev O A; A F Lafishev; Lafishev A F; V M Klepker; Klepker V M

Application of milk fat, casein fines and whey protein in cheese and quark technology

Autores: Khramtsov AG¹, Suyunchev OA¹, Lafishev AF¹, Klepker VM¹, Hramtsov AG¹, Suyunchev OA¹, Lafishev AF¹, Klepker VM¹
Afiliações:
Edição: Nº 3 (2006)
Páginas: 40-41
Seção: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322507
ID: 322507

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Resumo

The most biologically valuable whey proteins from cheese whey as well as proteins of fat globe membranes combined with cheese fines and milk fat can be technologically efficiently combined. After corresponding biotransformation they could be involved in the composition of protein and fat products such as soft cheese and quark and cheese items.