[Development of technologies for protein products through the use of non-traditional raw materials]
1995
Radovets, L.V. | Bilous, N.V. (Ukrainian State Univ. of Food Technologies, Kiev (Ukraine))
The main resource of widening the assortment of dairy products is the introduction of new technologies providing the most complete use of all milk constituents. In the Ukrainian State University of Food Technologies (Kiev) a possibility for protein products production on the basis of thermoacidic coagulation of milk protein is substantiated. The technology for new protein products and soft cheese may be widely introduced into production through the use of this process.
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