DEVELOPMENT OF QUANTITATIVE STRUCTURE OF THE MULTICOMPONENT PRODUCT ON THE BASIS OF COTTAGE CHEESE WITH CEREAL ADDITIVE
Abstract
Results of work on creation of a dairy and cereal product on the basis of cottage cheese is presented in article; the comparative analysis of extent of swelling of flakes in cream of 20% fat content depending on temperature and duration of endurance is carried out; the component composition of cottage cheese cream with cereal additive is determined by organoleptic indicators.
About the Authors
T. Shulyak
Mogilev state university of food
Belarus
Belarus
Mogilev
N. Hushcha
Mogilev state university of food
Belarus
Belarus
Mogilev
References
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Review
For citations:
Shulyak T., Hushcha N. DEVELOPMENT OF QUANTITATIVE STRUCTURE OF THE MULTICOMPONENT PRODUCT ON THE BASIS OF COTTAGE CHEESE WITH CEREAL ADDITIVE. Topical Issues of Processing of Meat and Milk Raw Materials. 2016;(11):95-101. (In Russ.)
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