Expanding the range of processed cheeses using sunflower isolate

Expanding the range of processed cheeses using sunflower isolate

The paper presents an analysis of the literature on the expansion of the range of processed cheeses using sunflower isolate. Four samples of processed cheese with different percentage of sunflower isolate were selected for the study: control, 1st – 3 %, 2nd – 5 % and 3rd – 7 %. Analyzing the results...

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Bibliographic Details
Main Authors: N. V. Bolgova, M. M. Samilyk, V. R. Kohan, N. M. Lisova
Format: Article
Language:English
Published: Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv 2020-10-01
Series:Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
Subjects:
processed cheese, sunflower isolate, organoleptic evaluation, penetration effort, elasticity, protein.
Online Access:https://nvlvet.com.ua/index.php/food/article/view/4062

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