[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.

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Palabras clave de AGROVOC

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

Información bibliográfica

Editorial

Almaty Technological Institute

Paginación

p. 162-163

Otras materias

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

Idioma

Ruso

Nota

Summary (En)

Título traducido

Novaya tekhnologiya kislomolochinykh pastoobraznykh produktov

Tipo

Summary; Conference

Fuente

[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

Conferencia

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

Autores corporativos

Almaty Technological Institute (Kazakhstan)

En AGRIS desde: 1999-08-15

Formato: AGRIS AP

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Este registro bibliográfico ha sido proporcionado por National Academy of Sciences of the Republic of Kazakhstan

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[New Technology of cultured milk dough-like products]

1996

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Información bibliográfica