[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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