INVESTIGATION OF THE EMULSIFYING CAPACITY OF SNACK PASTE BASED ON FATLESS COTTAGE CHEESE
Petro Gurskyi, Fedor Pertsevoy, Lidiia Kondrashyna Technological parameters of the process of refined deodorized sunflower oil emulsification in a protein base – fatless cottage cheese for making a snack paste are presented. The expedience of introducing a melting salt – sodium citrate as a main emulsifier and its concentration are substantiated. It has been established, […]