Prospects of use of vegetable raw materials in the technology of sour-milk dessert
Uliana Kuzmyk, Andrii Marynin, Roman Svyatnenko, Yulia Zheludenko, Mykhailo Kurmach, Roman Shvaiko Prospects for the use of vegetable raw materials in the technology of sour-milk desserts have been substantiated. According to the results of organoleptic and physicochemical parameters, a rational ratio of recipe components in the product has been established. The results of the organoleptic […]
METHODS FOR DETERMINING THE CHARACTERIZATION OF MASHES WITH FIBER FOR SEMI-FINISHED PRODUCTS ON THE MILK-PROTEIN BASE
Olena Grek, Alla Tymchuk, Sergii Tsygankov, Olena Onopriichuk, Oleksandr Savchenko, Оlena Ochkolyas The aim of the work is to elaborate effective methods that characterize mashes of semi-products with potato fiber after thermal processing for avoiding excessive densification of products and stabilization of qualimetric parameters. The article presents main methods for determining characteristics of mashes with […]