SUBSTANTIATION OF THE CHOICE OF FILLERS FOR COTTAGE CHEESE MASSES

SUBSTANTIATION OF THE CHOICE OF FILLERS FOR COTTAGE CHEESE MASSES

The aim of this work is to justify the use of candied fruits as fillers in the production of curd and to study their influence on the quality indicators of the finished product. The article presents studies of the organoleptic, physicochemical, structural and mechanical properties of the curd masses...

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Bibliographic Details
Main Authors: Marina Samilyk, Anna Helikh, Natalia Bolgova, Taisia Ryzhkova, Igor Sirenko, Oleg Fesyun
Format: Article
Language:English
Published: Scientific Route OÜ 2020-03-01
Series:EUREKA: Life Sciences
Subjects:
cottage cheese
candied fruit
parsnip
pumpkin
recipe
vitamins
carotene
structure density
sucrose content
Online Access:http://eu-jr.eu/life/article/view/1210/1182

Internet

http://eu-jr.eu/life/article/view/1210/1182

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