About the issue
Publications
Partners
SEPTEMER 2012 (published: 01.09.2012)
Number 2(14)
Home
>
Issue
>
Research of glucono-delta lactone influence on the process
of fermentation by the acid coagulation of milk proteins
Zabodalova L.A.,, IVANOVA O.V. , Novinyuk L.V.
Keywords: Glucono-delta lactone, acid coagulation, milk proteins.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Research of glucono-delta lactone influence on the process
of fermentation by the acid coagulation of milk proteins
Glucono-delta lactone is readily applied in meat, confectionery, baking industry as well as pharmaceutics, cosmetology. This food additive has same advantages. So it can be used in dairy industry. Results of the research of glucono-delta lactone influence on the process of fermentation by the acid coagulation of milk proteins are shown in the study. It allows to estimate the feasibility of the additive using in the production of protein products.
Read the full article
Read the full article
Keywords: Glucono-delta lactone, acid coagulation, milk proteins.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License