METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS

METHOD OF OBTAINING MICROPARTICULATED CASEIN AND THE POSSIBILITY OF ITS APPLICATION IN THE PRODUCTION OF NONFAT FERMENTED MILK PRODUCTS

Reducing the calorie content of everyday food, including dairy beverages, is among the key recommendations of present-day dietitians. However, fat reduction worsens the organoleptically evaluated texture and flavor score of food. The organoleptic correction of nonfat products using fat simulants oft...

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Bibliographic Details
Main Authors: Smirnova I., Romanovskaya I., Shtrigul V.
Format: Article
Language:English
Published: Kemerovo State University 2013-12-01
Series:Foods and Raw Materials
Subjects:
microparticulation
casein
renneting
fat simulant
viscosity
active acidity
enzyme
Online Access:http://jfrm.ru/?page=archive&jrn=1&article=4

Internet

http://jfrm.ru/?page=archive&jrn=1&article=4

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