The role of milk proteins in the structure formation of dairy products
Introduction. The structure of dairy products is a complex of proteins, fat, minerals and water that determines the texture and sensory properties of the product. Material and methods. The fermented milks (using the example of yogurt), cheese, ice cream, aerated milk and frozen fruit desserts have...
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| Format: | Article |
| Language: | English |
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National university of food technologies
2015-04-01
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| Series: | Ukrainian Food Journal |
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| Online Access: | http://nbuv.gov.ua/UJRN/UFJ_2014_3_3_5 |