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
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ISSN:2310-1164

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

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