Use of native milk whey in the production of smoked-boiled chicken ham
The purpose of this research is to determine the possibility of the use of native milk whey in the production of smoked-boiled ham from poultry meat. During the research, the process of modeling the production of smoked-boiled ham with the use of native milk whey was simulated. As a result of the st...
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EDP Sciences
2020-01-01
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doaj-995c84feb52e4955875d0a791d4dfbe12021-04-02T18:41:56ZengEDP SciencesBIO Web of Conferences2117-44582020-01-01170004910.1051/bioconf/20201700049bioconf_fies2020_00049Use of native milk whey in the production of smoked-boiled chicken hamBaimishev Rinat H.Korosteleva Lidia A.Romanova Tatyana N.Suhova Irina V.Dolgosheva Elena V.The purpose of this research is to determine the possibility of the use of native milk whey in the production of smoked-boiled ham from poultry meat. During the research, the process of modeling the production of smoked-boiled ham with the use of native milk whey was simulated. As a result of the studies, it was found that in the development of meat products, the whey had a positive effect on organoleptic, physico-chemical parameters, as well as the yield of finished products, which ultimately determines the feasibility and economic efficiency of the use of whey in the recipe of processed products.https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00049/bioconf_fies2020_00049.html |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Baimishev Rinat H. Korosteleva Lidia A. Romanova Tatyana N. Suhova Irina V. Dolgosheva Elena V. |
spellingShingle |
Baimishev Rinat H. Korosteleva Lidia A. Romanova Tatyana N. Suhova Irina V. Dolgosheva Elena V. Use of native milk whey in the production of smoked-boiled chicken ham BIO Web of Conferences |
author_facet |
Baimishev Rinat H. Korosteleva Lidia A. Romanova Tatyana N. Suhova Irina V. Dolgosheva Elena V. |
author_sort |
Baimishev Rinat H. |
title |
Use of native milk whey in the production of smoked-boiled chicken ham |
title_short |
Use of native milk whey in the production of smoked-boiled chicken ham |
title_full |
Use of native milk whey in the production of smoked-boiled chicken ham |
title_fullStr |
Use of native milk whey in the production of smoked-boiled chicken ham |
title_full_unstemmed |
Use of native milk whey in the production of smoked-boiled chicken ham |
title_sort |
use of native milk whey in the production of smoked-boiled chicken ham |
publisher |
EDP Sciences |
series |
BIO Web of Conferences |
issn |
2117-4458 |
publishDate |
2020-01-01 |
description |
The purpose of this research is to determine the possibility of the use of native milk whey in the production of smoked-boiled ham from poultry meat. During the research, the process of modeling the production of smoked-boiled ham with the use of native milk whey was simulated. As a result of the studies, it was found that in the development of meat products, the whey had a positive effect on organoleptic, physico-chemical parameters, as well as the yield of finished products, which ultimately determines the feasibility and economic efficiency of the use of whey in the recipe of processed products. |
url |
https://www.bio-conferences.org/articles/bioconf/full_html/2020/01/bioconf_fies2020_00049/bioconf_fies2020_00049.html |
work_keys_str_mv |
AT baimishevrinath useofnativemilkwheyintheproductionofsmokedboiledchickenham AT korostelevalidiaa useofnativemilkwheyintheproductionofsmokedboiledchickenham AT romanovatatyanan useofnativemilkwheyintheproductionofsmokedboiledchickenham AT suhovairinav useofnativemilkwheyintheproductionofsmokedboiledchickenham AT dolgoshevaelenav useofnativemilkwheyintheproductionofsmokedboiledchickenham |
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1721551065339396096 |