[Use of food additives of radioprotective purpose from vegetative raw material in production of milk products]
2005
Vasilenko, Z.(Mogilev State Univ. of Foodstuffs (Belarus)) | Redko, V.(Mogilev State Univ. of Foodstuffs (Belarus)) | Stefanenko, N.(Mogilev State Univ. of Foodstuffs (Belarus))
The analysis of the literary data testifies to perspectives of use of dry skim milk in quality a foaming component of the whipped combined milk-vegetative food products. In this connection studying a foaming ability of dry skim milk and its dependence on various technology factors: concentration of fiber in system, temperatures and durations of beating, sizes of active acidity represents scientific and practical interest. In the present work the optimum ratio of dry skim milk and vegetative additives of radioprotective action in structure of the combined milk-vegetative basis used for preparation of food products.
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