Development of Production Technology of Goat's Sour Cream Butter Enriched With Whey Herbal Infusions

Development of Production Technology of Goat's Sour Cream Butter Enriched With Whey Herbal Infusions

Background. Goat milk differs from cow's milk in terms of higher digestibility, expressive alkalinity, higher buffering capacity and special nutritional properties. Among the wide range of dairy products the leading place is occupied by butter. Research aimed at creating its varieties with mode...

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Bibliographic Details
Main Authors: Svitlana Danylenko, Taisiya Ryzhkova, Galyna Diukareva, Kateryna Kopylova, Ganna Kozlovska
Format: Article
Language:English
Published: Igor Sikorsky Kyiv Polytechnic Institute 2020-12-01
Series:Innovative Biosystems and Bioengineering
Subjects:
sour cream butter
goat's milk
bacterial preparation
whey infusion
medicinal herbs
fatty acids
Online Access:http://ibb.kpi.ua/article/view/210320

Internet

http://ibb.kpi.ua/article/view/210320

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