DEVELOPMENT OF NEW METHOD OF PRODUCTION OF HEALTHFUL COTTAGE COTTAGE CHEESE DESSERTS WITH USING VEGETABLE ADDITIVES IN THE FORM OF CRYOPASTŠ•S AND EXTRACTS
Viktoriya Pogarskaya, Raisa Pavlyuk, Kateryna Balabai, Aleksey Pogarskiy, Tetyana Stukonozhenko, Tetyana Abramova The aim of the work is the development of the new production method of healthful cottage cheese desserts with the record content of BAS of the prolonged storage term, based on sour-milk cheese in the nanosize form, using two types of vegetable additives […]