Qualimetric quality assessment of curd products
Abstract
A new species of the curd product, the composition of which is as close to the ideal formula hypothetically fat and contains prebiotic components -polyunsaturated fatty acids. Described qualimetric model representing a multilevel block diagram. For the control sample taken traditional cottage cheese with fat mass fraction of 18 %. Held qualimetric assessment and describes the benefits of a new type of product.
About the Authors
S. Y. Bogunov
ВГАУ им. императора Петра I
Russian Federation
Russian Federation
A. N. Ponomarev
ВГУИТ
Russian Federation
Russian Federation
E. I. Melnikov
МК «Воронежский»
Russian Federation
Russian Federation
E. S. Rudnichenko
МК «Воронежский»
Russian Federation
Russian Federation
Review
For citations:
Bogunov S.Y., Ponomarev A.N., Melnikov E.I., Rudnichenko E.S. Qualimetric quality assessment of curd products. Topical Issues of Processing of Meat and Milk Raw Materials. 2012;(7):136-141. (In Russ.)
Views: 99
Email this article 