Výsledky vyhledávání

MODERN TECHNOLOGY FOR THE PRODUCTION OF MILK-BASED DRY INSTANT MIXES FOR THE PREPARATION OF HOT DRINKS

Autor: O. Soroko, E. Bespalova, I. Miklukh, G. G. Pinchuk, N. Galaktionova

Publikováno v: Topical issues of processing of meat and milk raw materials. :110-118

The technology of production of dry milk mixes for the preparation of hot drinks, including with the use of vending machines, is of particular interest from the point of view of import substitution with high-quality natural domestic products using th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::9ac6489aeb336a9f2597a3ab900083df
https://doi.org/10.47612/2220-8755-2020-15-110-118

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RESEARCH OF THE PECULIARITIES OF USE OF DRY DAIRY PRODUCT WITH A REDUCED PROTEIN CONTENT IN THE PRODUCTION OF SOUR MILK PRODUCTS WITH A REDUCED PROTEIN CONTENT

Autor: I. Miklukh, O. Soroko, E. Bespalova, G. Pinchuk, Y. Artsiukh

Publikováno v: Topical issues of processing of meat and milk raw materials. :87-93

The article presents the results of research on the use of dry milk product with a low protein content in the manufacture of fermented milk products. It was found that lactic acid microorganisms in experimental samples of reduced dairy products with

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4d1683684b4d328399290cd6329c8c12
https://doi.org/10.47612/2220-8755-2020-15-87-93

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INTENSIFICATION OF THE MELANOIDIN FORMATION REACTION IN THE PRODUCTION OF SWEET BOILED CANNED MILK

Autor: L. Sokolovskaya, I. Miklukh, O. Soroko, E. Bespalova

Publikováno v: Topical issues of processing of meat and milk raw materials. :112-122

The article gives empirical grounding of reducing the melanoidins formation process duration at high-temperature processing of sweet canned milk due to the use of enzymatic hydrolysis of lactose. In sweet canned milk samples with hydrolyzed lactose t

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::59fb1b6085b87e1136774ffa7ef9ae71
https://doi.org/10.47612/2220-8755-2019-14-112-122

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TECHNOLOGICAL APPROACHES TO THE ORGANIZATION OF PRODUCTION OF DRY MILK PRODUCT WITH A REDUCED PROTEIN CONTENT

Autor: Y. Artsiukh, O. Soroko, E. Bespalova, L. Sokolovskaya, I. Miklukh, E. Efimova

Publikováno v: Topical issues of processing of meat and milk raw materials. :93-111

The article presents the results of scientific research on the development of technology for the production of dry milk product with a reduced protein content. The technologies of production of the developed products by the method of spray drying of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4a65552ed055be4dcb4b77ce33220818
https://doi.org/10.47612/2220-8755-2019-14-93-111

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