Quality of mineral structure of dishes from cottage cheese of a functional purpose Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
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ISSN:2072-2389

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MARCH 2013 (published: 01.03.2013)

Number 1(15)

Home > Issue > Quality of mineral structure of dishes from cottage cheese of a functional purpose

UDC 641.8:637.352

Quality of mineral structure of dishes from cottage cheese of a functional purpose

Sushich M.I.
The structure macro - and microcells of dishes from cottage cheese of a functional purpose for a food of children of preschool age is studied. The increase in the content of calcium, potassium, phosphorus, magnesium, iron, selenium and other mineral elements as a part of studied samples is proved.
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Keywords: nutrition, food from cheese, functional products, pre-school children

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