SECONDARY RAW MILK IN THE PRODUCTION OF FUNCTIONAL FOODS

This article discusses the properties of the various components of milk, as well as methods for their use in the dairy production in order to obtain functional products.

Bibliographic Details
Published in:Вестник Северо-Кавказского федерального университета
Main Authors: Ivan Alekseevich Evdokimov, Irina Kirillovna Kulikova, Alena Romanovna Agirbova, Angela Victorovna Novoselskaya, Andrei Andreevich Smirnov
Format: Article
Language:Russian
Published: North Caucasus Federal University 2022-05-01
Subjects:
сыворотка
белки
функциональные свойства
whey
proteins
functional properties
Online Access:https://vestnikskfu.elpub.ru/jour/article/view/1812

Internet

https://vestnikskfu.elpub.ru/jour/article/view/1812

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