Structural and Mechanical Characteristics of Fermented Whipped Dairy Products

Structural and Mechanical Characteristics of Fermented Whipped Dairy Products

Introduction. Whipped dairy products can be used both as finished and semi-finished products in confectionery industry. Therefore, this sphere constantly requires new technologies. A wide range of additives, stabilizers, and structure-forming agents make it possible to get products with programmed s...

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Bibliographic Details
Main Authors:	Podlegaeva T., Kostina N.
Format:	Article
Language:	Russian
Published:	Kemerovo State University 2020-03-01
Series:	Техника и технология пищевых производств
Subjects:	enzymatic hydrolysis reduced milk foaming capacity microbial enzymes animal enzymes foam stability
Online Access:	http://fptt.ru/stories/archive/56/16.pdf

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