Application of milk fat, casein fines and whey protein in cheese and quark technology
- 作者: Khramtsov AG1, Suyunchev OA1, Lafishev AF1, Klepker VM1, Hramtsov AG1, Suyunchev OA1, Lafishev AF1, Klepker VM1
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隶属关系:
- 期: 编号 3 (2006)
- 页面: 40-41
- 栏目: Articles
- URL: https://journals.eco-vector.com/2073-4018/article/view/322507
- ID: 322507
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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.
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