Influence of the component composition of combined milk mixtures on the quality indicators of protein products
https://doi.org/10.47612/2220-8755-2019-14-86-92
Abstract
The article presents the results of research on the influence of the component composition of combined milk mixtures on the quality indicators of protein products. Based on research, the influence of the type of milk and its quantity on the yield of the product and the degree of use of dry substances has been established.
About the Authors
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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3. O bezopasnosti moloka i molochnoj produkcii [About safety of milk and dairy products]: TR TS 033/2013: prinjat 09.10.2014: vstup. v silu 01.05.2014 / Evraz. jekon. komis. – Minsk,: 2018. – 94 s.
4. Sanitarnye normy i pravila Respubliki Belarus' «Trebovanija k prodovol'stvennomu syr'ju i pishhevym produktam» [Sanitary norms and rules of the Republic of Belarus "Requirements for food raw materials and food products"]: utv. Post. M-va zdravoohr. Resp. Belarus' ot ot 21.06.2013 №52.
Review
For citations:
Dmitruk E., Efimova E., Virina S. Influence of the component composition of combined milk mixtures on the quality indicators of protein products. Topical Issues of Processing of Meat and Milk Raw Materials. 2019;1(14):86-92. (In Russ.) https://doi.org/10.47612/2220-8755-2019-14-86-92
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