Development of curd product technology with the addition of grape seed oil

The article is dedicated to the study of the raw materials in the Republic of Crimea, as well as to the assortment of enriched dairy products and the development of an enriched curd product. The relevance and novelty of this technology lies in the fact that the oil obtained from grape seeds is used...

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Main Authors:	Gerber Yuri, Gavrilov Alexander, Omelchuk Vladimir, Oshchepkova Ekaterina
Format:	Article
Language:	English
Published:	EDP Sciences 2020-01-01
Series:	E3S Web of Conferences
Online Access:	https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/35/e3sconf_interagromash2020_08006.pdf

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spelling	doaj-049a0e30414c4f2ba63612badf23c0472021-04-02T10:51:46ZengEDP SciencesE3S Web of Conferences2267-12422020-01-011750800610.1051/e3sconf/202017508006e3sconf_interagromash2020_08006Development of curd product technology with the addition of grape seed oilGerber Yuri0Gavrilov Alexander1Omelchuk Vladimir2Oshchepkova Ekaterina3Academy of Life and Environmental Sciences, V.I. Vernadsky Crimean Federal UniversityAcademy of Life and Environmental Sciences, V.I. Vernadsky Crimean Federal UniversityAcademy of Life and Environmental Sciences, V.I. Vernadsky Crimean Federal UniversityAcademy of Life and Environmental Sciences, V.I. Vernadsky Crimean Federal UniversityThe article is dedicated to the study of the raw materials in the Republic of Crimea, as well as to the assortment of enriched dairy products and the development of an enriched curd product. The relevance and novelty of this technology lies in the fact that the oil obtained from grape seeds is used as the added component. It has therapeutic properties that have been repeatedly proven. The objectives of the work were to substantiate the production technology of the curd product with the addition of grape seed oil for therapeutic purposes and to develop the technology, which will allow to obtain a product with high nutritional properties, the physicomechanical structure required by the standard, as well as to minimize the loss of beneficial components that make up grape seed oil.https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/35/e3sconf_interagromash2020_08006.pdf
collection	DOAJ
language	English
format	Article
sources	DOAJ
author	Gerber Yuri Gavrilov Alexander Omelchuk Vladimir Oshchepkova Ekaterina
spellingShingle	Gerber Yuri Gavrilov Alexander Omelchuk Vladimir Oshchepkova Ekaterina Development of curd product technology with the addition of grape seed oil E3S Web of Conferences
author_facet	Gerber Yuri Gavrilov Alexander Omelchuk Vladimir Oshchepkova Ekaterina
author_sort	Gerber Yuri
title	Development of curd product technology with the addition of grape seed oil
title_short	Development of curd product technology with the addition of grape seed oil
title_full	Development of curd product technology with the addition of grape seed oil
title_fullStr	Development of curd product technology with the addition of grape seed oil
title_full_unstemmed	Development of curd product technology with the addition of grape seed oil
title_sort	development of curd product technology with the addition of grape seed oil
publisher	EDP Sciences
series	E3S Web of Conferences
issn	2267-1242
publishDate	2020-01-01
description	The article is dedicated to the study of the raw materials in the Republic of Crimea, as well as to the assortment of enriched dairy products and the development of an enriched curd product. The relevance and novelty of this technology lies in the fact that the oil obtained from grape seeds is used as the added component. It has therapeutic properties that have been repeatedly proven. The objectives of the work were to substantiate the production technology of the curd product with the addition of grape seed oil for therapeutic purposes and to develop the technology, which will allow to obtain a product with high nutritional properties, the physicomechanical structure required by the standard, as well as to minimize the loss of beneficial components that make up grape seed oil.
url	https://www.e3s-conferences.org/articles/e3sconf/pdf/2020/35/e3sconf_interagromash2020_08006.pdf
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Development of curd product technology with the addition of grape seed oil

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