DEVELOPMENT AND INTRODUCTION OF NEW DAIRY TECHNOLOGIES

DEVELOPMENT AND INTRODUCTION OF NEW DAIRY TECHNOLOGIES

Recently the Russian dairy industry has undergone large changes, predetermined by the increasing use of nondairy raw materials (vegetable fats and proteins, natural fruit and vegetable fillers, etc.). This is associated with the increased demand for new products that not only have traditional nutrit...

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Bibliographic Details
Main Author: Zakharova L.
Format: Article
Language:English
Published: Kemerovo State University 2014-09-01
Series:Foods and Raw Materials
Subjects:
Scientific developments
functional food products
biologically active substances
milk
cheese products
nutritive and biological value
essential nutrients
dietary fibers
galacto-oligosaccharides
probiotics
dairy products
Online Access:http://jfrm.ru/?page=archive&jrn=4&article=9

Internet

http://jfrm.ru/?page=archive&jrn=4&article=9

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