Chemical properties of new kind food products
1998
Jakubaite, M. | Skudra, L. (Latvian Univ. of Agriculture, Jelgava (Latvia). Dept. of Food Technology)
The aim of the research was to work out several mixing formulas for new food products made on the basis of milk fats and combined with components containing high-quality biological combinations. As the result of the research new formulas were worked out as well as the chemical properties of proteins, lactose and fatty acids were determined. The main purpose of the new mixing formulas is to use milk fats for the production of puddings, salad dressings and butter spreads.
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