[New Technology of cultured milk dough-like products]

Gavrilova, N.B.; Scripnikova, L.V.; Grechuk, E.Yu.

[New Technology of cultured milk dough-like products]

1996

Gavrilova, N.B. | Scripnikova, L.V. | Grechuk, E.Yu. (Almaty Technological Institute, Almaty (Kazakhstan))

The technology of cultured milk sandwich paste is developed. The following culture associations are used: B.longum B379 M + Lbs. helveticus and B.longum B379 M + Str.thermophilus + Lbs. Yogurti. By its nutritive properties the paste is a valuable milk product. Amino acid composition of sandwich paste is studied by the method of ion-exchange chromatography with the aim of food value assessment. Valuable aminoacids make 38 of the total amount. Energy value is determined by content of proteins. The composition of the main ingredients is as follows, weight : fat - 10; protein -13-14; carbohydrates -23-25; moisture 48-50.

Show more [+]

AGROVOC Keywords

contenido proteico ion exchange chromatography kazajstan kazakhstan nutritive value protein content subproductos de la leche valeur nutritive valor nutritivo

Bibliographic information

Publisher

Almaty Technological Institute

Pagination

p. 162-163

Other Subjects

Sous produit du lait; Teneur en proteines; Chromatographie d'echange ionique; Cromatografia de cambio ionico; Milk byproducts

Language

Russian

Note

Summary (En)

Translated Title

Novaya tekhnologiya kislomolochinykh pastoobraznykh produktov

Type

Summary; Conference

Source

[Proceedings of the practical-scientific and methodical conference devoted to the thirtieth anniversary of Almaty Technological Institute. October 3-4 1996, Almaty (Kazakhstan)], Almaty Technological Institute, Almaty (Kazakhstan).- Almaty (Kazakhstan): Almaty Technological Institute, 1996

Conference

Practical-scientific and methodical conference devoted to the thirtieth anniversary of Almaty Technological Institute, Almaty (Kazakhstan), 3-4 Oct 1996

Corporate Author

Almaty Technological Institute (Kazakhstan)

In AGRIS since: 1999-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by National Academy of Sciences of the Republic of Kazakhstan

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

[New Technology of cultured milk dough-like products]

1996

AGROVOC Keywords

Bibliographic information