Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 от 04.09.2013
зарегистрировано в Федеральной службе по надзору в сфере связи, информационных технологий и массовых коммуникаций
ISSN:2310-1164

2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output

UDC 637.146.3/663.05

Research the influence of protein additives Nutrilac® QU 7627 on the quality indicators and curd output

Zabodalova L.A.,, IVANOVA O.V.

In this article was shown the result of research the influence of protein additives on the process of fermentation mixture, quality indicators, rheological indices and curd output.
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Keywords: protein additives, acid coagulation, rheological indice, curd

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