Improving the technology of whey-based cheeses
| Autor: | G. N. Zhakupova, M. K. Alimardanova, A. B. Nurtayeva, A. T. Sagandyk, T. E. Yerbolat |
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| Jazyk: | English<br />Kazakh<br />Russian |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 3, Pp 40-45 (2022) |
| Druh dokumentu: | article |
| ISSN: | 2304-568X 2710-0839 |
| DOI: | 10.48184/2304-568X-2022-3-40-45 |
| Popis: | The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese formulations based on different types of whey have also been developed. |
| Databáze: | Directory of Open Access Journals |
| Externí odkaz: |
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