Improvement of cottage cheese technology
In: Алматы технологиялық университетінің хабаршысы, Jg. 0 (2021), Heft 4, S. 5-9
Online
academicJournal
Zugriff:
In recent years, the prospect of improving the technology of cereal cottage cheese using linseed oil has been widely used to improve and maintain their quality, increase the biological and nutritional value of the finished product, and increase the shelf life. In the course of the work, the number of components of the cottage cheese with the addition of linseed oil was selected, a technological scheme was developed. Physicochemical and microbiological changes were investigated, and the energy value of the resulting product was calculated. (per 100 g of product: 774kj/178 kcal: fats 10.42 g (52%); protein 18 g (40%); carbohydrates 3.3 g (8%)).
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Improvement of cottage cheese technology
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Autor/in / Beteiligte Person: | Zhenisbekova, A. A. ; Tulepova, M. K. ; Dikhanbaeva, F. T. ; Mukhtarkhanova, R. B. |
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Zeitschrift: | Алматы технологиялық университетінің хабаршысы, Jg. 0 (2021), Heft 4, S. 5-9 |
Veröffentlichung: | Almaty Technological University, 2021 |
Medientyp: | academicJournal |
ISSN: | 2304-568X (print) ; 2710-0839 (print) |
DOI: | 10.48184/2304-568X-2021-4-5-9 |
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