SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN

SCIENTIFIC SUBSTANTIATION OF CREAM HEATING DURATION IN THE TECHNOLOGY OF SOUR CREAM, ENRICHED WITH PROTEIN

Expanding the assortment of sour cream with increased nutritional value is an actual direction of scientific research. The purpose of the work is the scientific explanation of heating process duration based on the analysis of its influence on the sensory and physicochemical indicators of cream, enri...

Full description

Bibliographic Details
Main Authors: G. Polishchuk, T. Sharakhmatova, I. Shevchenko, O. Manduk, A. Mykhalevych, A. Pukhlyak
Format: Article
Language:English
Published: Odesa National University of Technology 2023-10-01
Series:Harčova Nauka ì Tehnologìâ
Subjects:
baked cream
sour cream
milk protein concentrates
physicochemical properties
sensory indicators
Online Access:https://journals.ontu.edu.ua/index.php/foodtech/article/view/2657

Internet

https://journals.ontu.edu.ua/index.php/foodtech/article/view/2657

Similar Items