Please use this identifier to cite or link to this item: http://dspace.nuft.edu.ua/jspui/handle/123456789/36807
Title: Change in quality indicators of curd mass based on protein-berry clots during storage period
Authors: Pshenychna, Tetyana
Grek, Olena
Shymanyuk, Illia
Keywords: active acidity
curd mass
milk proteins
кафедра технології молока і молочних продуктів
активна кислотність
сирна маса
молочні білки
Issue Date: 2021
Citation: Pshenychna, T. Change in quality indicators of curd mass based on protein-berry clots during storage period / T. Pshenychna, O. Grek, I. Shymanyuk // Наукові проблеми харчових технологій та промислової біотехнології в контексті Євроінтеграції : програма та тези матеріалів ІХ-ї Міжнародної науково-технічної конференції, 09-10листопада 2021 р., м. Київ. – Київ: НУХТ, 2021. – C. 192–193.
Abstract: The change in the active acidity of the curd mass based on protein-berry clots for 72 hours at a temperature of (4±2) ˚С has been investigated. The research results showed that the active acidity of the curd mass directly depends on the quality indicators of the protein-berry clots, namely, the pH value of the berry coagulant and the amount of its introduction. In addition, the change in the moisture-retaining capacity of curd mass based on protein-berry clots for 72 hours at a temperature of (4±2) ˚С has been determined.
URI: http://dspace.nuft.edu.ua/jspui/handle/123456789/36807
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