MAIN FACTORS FOR THE COTTAGE CHEESE PRODUCTION STUDY
Journal Title: INTERNATIONAL ACADEMY JOURNAL "Web of Scholar" - Year 2018, Vol 1, Issue 8
Abstract
Recent yearsthe use of whey proteins in milk is noticed in cheese production. Development of research in this directionis characterized by the following three ideas: improvementof milk protein excretion, strengthening of functional properties of proteins, and enlargement ofthe role of proteins in human nutrition. According to traditional technology, the cottage cheese is made of low-fat granular curd and pasteurized cream. We have investigatedthe possibility of using fermented cream in the improvement of the granular cottage cheesetechnology andthe level of sensitivity indicators.
Authors and Affiliations
Bardukh Saribek Galstyan, Gayana Artem Safarova, Lusine Garnik Aydinyan
Keywords
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- EP ID EP477001
- DOI 10.31435/rsglobal_wos/30082018/6083
- Views 157
- Downloads 0
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