DETERMINATION OF THE FEATURES OF MECHANICAL AND HEAT PROCESSING OF WHEY OBTAINED IN THE MANUFACTURING OF PROTEIN PRODUCTS FROM GOAT AND SHEEP MILK
Abstract
The article presents the results of research on the features of mechanical and thermal processing of whey obtained during the production of protein products from goat and sheep milk.
About the Authors
E. Efimova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Bespalova
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
E. Dmitruk
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
S. Virina
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
M. Eroshevich
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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Review
For citations:
Efimova E., Bespalova E., Dmitruk E., Virina S., Eroshevich M. DETERMINATION OF THE FEATURES OF MECHANICAL AND HEAT PROCESSING OF WHEY OBTAINED IN THE MANUFACTURING OF PROTEIN PRODUCTS FROM GOAT AND SHEEP MILK. Topical Issues of Processing of Meat and Milk Raw Materials. 2024;(19):203-210. (In Russ.)
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