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

2014 (published: 24.02.2014)

Number 1(19)

Home > Issue > Composition and functional properties of cottage cheese serum in technology of forcemeat products

UDC 664.8.037

Composition and functional properties of cottage cheese serum in technology of forcemeat products

Chernikov E.M., Bazarnova J.G.

Results of researches of a chemical composition of samples of fresh cottage cheese serum of summer and winter development and functional and technological properties of emulsions are given in its basis. Compoundings of forcemeats with additives of emulsions on the basis of cottage cheese serum are developed, effective replacement of meat raw materials by emulsions which made 20% of the mass of forcemeat is established. Technological losses at culinary processing of cutlets and organoleptic indicators of finished products are defined.
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Keywords: cottage cheese serum, emulsions, cutlet forcemeat, losses at heat treatment

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