Development of technology for manufacturing of new range of ice cream and sweet curd products with reduced content of carbohydrate and calorie
https://doi.org/10.47612/2220-8755-2020-15-79-86
Abstract
The article presents the results of research in development of a new range of ice cream and sweet curd products with reduced carbohydrate and calorie content, including those with reduced sugar content, replacing sugar with sweeteners and low-lactose products. Based on the studies carried out, technical requirements were established for the quality and safety indicators of a new range of ice cream, masses and curd cheeses and amendments were developed to the state standards СТБ 2283-2016 and СТБ 1467-2017.
About the Authors
O. Sotchenko
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Voitekhovich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Sotchenko O., Voitekhovich E. Development of technology for manufacturing of new range of ice cream and sweet curd products with reduced content of carbohydrate and calorie. Topical Issues of Processing of Meat and Milk Raw Materials. 2020;1(15):79-86. (In Russ.) https://doi.org/10.47612/2220-8755-2020-15-79-86
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