The development of technology of rickot cheese from whey, obtained using various coagulants

The development of technology of rickot cheese from whey, obtained using various coagulants

The problem of obtaining and rational use of whey proteins in human nutrition today is solved all over the world, traditional methods are being improved and new, more effective ways of processing milk whey, aimed at maximizing the withdrawal and use of its proteins, are being developed. The aim of t...

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Bibliographic Details
Main Authors: O. Y. Tsisaryk, L. Y. Musiy, I. M. Slyvka, V. Chrystyuk
Format: Article
Language:English
Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2018-11-01
Series:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:
serum proteins, ricotta cheese, technology, serum whey, organoleptic carriers, physico-chemical parame-ters, microbiological indices
Online Access:https://nvlvet.com.ua/index.php/food/article/view/2550

Internet

https://nvlvet.com.ua/index.php/food/article/view/2550

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