Development of fermentation parameters of milk-fat mixtures in the production of sour cream product with phytosterols
The object of research is a sour cream product with the addition of phytosterols in terms of the finished product from 0.141 to 1.710 g/100 g of product. One of the most problematic places when using phytosterols is their extremely low solubility in water and fats. There are several ways to add phyt...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
PC Technology Center
2021-07-01
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| Series: | Technology Audit and Production Reserves |
| Subjects: | |
| Online Access: | http://journals.uran.ua/tarp/article/view/237443 |