Effeciency of iodineted caeine use in the technology of goat cheeze suluguni

Perekrest, Vladimir and Перекрест, Володимир Вікторович (2018) Effeciency of iodineted caeine use in the technology of goat cheeze suluguni. Обладнання та технології харчових виробництв (2(37)). pp. 5-15. ISSN 2079-4827

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Abstract

It has been established that the administration of iodocain in the process of making goat cheese at optimal doses determined by experimental means contributes to increasing the density of the bunch formed by the milk fermentation agent Fromase, increasing the amount of essential amino acids, unsaturated fatty acids, reducing the manifestation of the product specific features of goat milk — taste and the smell of goats fat and sudor. This approximates the commodity-related indicators of cheese to a product made from cow’s milk. In addition, using Suluguni cheese, the balance of iodine in the body of its consumers is restored.

Item Type: Article
Uncontrolled Keywords: goat’s milk, iodinated casein preparation, Suluguni cheese, quality
Subjects: Research materials > Journal articles
Research materials > Journal articles > Food Technology
Academic journals of DonNUET > Equipment and Technology of Food Production
Divisions: Academic journals of DonNUET > Equipment and Technologies of Food Production
Depositing User: Адміністратор репозиторію
Date Deposited: 21 Jun 2019 11:57
Last Modified: 21 Jun 2019 11:57
URI: http://elibrary.donnuet.edu.ua/id/eprint/1461

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