Whey in the processed cheese production

N P Zakharova; Захарова Н П; I T Smykov; Смыков И Т; E A Vodolazskaya; Водолазская Е А; S V Kucherenko; Кучеренко С В; N P Zaharova; Zaharova N P; I T Smykov; Smykov I T; E A Vodolazskaya; Vodolazskaya E A; S V Kucherenko; Kucherenko S V

Whey in the processed cheese production

Autores: Zakharova NP¹, Smykov IT¹, Vodolazskaya EA¹, Kucherenko SV¹, Zaharova NP¹, Smykov IT¹, Vodolazskaya EA¹, Kucherenko SV¹
Afiliações:
Edição: Nº 3 (2006)
Páginas: 42-42
Seção: Articles
URL: https://journals.eco-vector.com/2073-4018/article/view/322511
ID: 322511

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Resumo

Results of the research work allowed to establish statistically reliable regularity of the organoleptic indices formation (taste and consistency), active acidity and structural and rheological properties development in the processed cheese when non-fat cheese had been replaced by the complex of protein and carbohydrate supplements from the secondary raw milk material based on whey.