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

РУС ENG

About the issue

Publications

2025 2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

Rules for using information in the ITMO domain zone

Personal Data Processing Policy

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

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.
Read the full article

Keywords: protein additives, acid coagulation, rheological indice, curd

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2133
phone +7 (812) 480-02-72, e-mail: piapp@itmo.ru