Scientific journal NRU ITMO
Series "Processes and Food Production Equipment"
Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media
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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