APPLE PECTIN AND NATURAL HONEY IN THECLOSED MILK PROCESSING CYCLE

APPLE PECTIN AND NATURAL HONEY IN THECLOSED MILK PROCESSING CYCLE

The paper is based onthe methodological approach to using pectin and natural honey in the technology of production of new dairy products.The purpose of the study is to use products of the fractionation of milk by apple pectin - natural casein concentrate (NCC)and whey-pectinfraction (WPF) in natural...

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Bibliographic Details
Main Authors: Fedosova A.N., Kaledina M.V.
Format: Article
Language:English
Published: Kemerovo State University 2015-11-01
Series:Foods and Raw Materials
Subjects:
Pectin
natural honey
fractionation
flocculation
natural casein concentrate
whey-pectin fraction
pudding
smoothie
Online Access:http://jfrm.ru/?page=archive&jrn=6&article=6

Internet

http://jfrm.ru/?page=archive&jrn=6&article=6

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