нанофильтрационный концентрат творожной сыворотки

Gelled dessert products with using fractional components of curd whey

The possibility of using nanofiltration concentrate of curd whey in the technology of gelled dessert products has been studied. The expediency of using nanofiltration concentrate and vegetable fillers to increase the nutritional and biological value of the gelated product has been shown. Rational proportions of gelatin and vegetable fillers have been established, and their influence on the quality indicators of the finished product have been studied. The technological scheme has been developed and technological modes of production have been established.

Curd dessert products with functional properties and increased nutritional value

This work investigates the possibility of using skimmed milk and nanofiltration concentrate (NF-concentrate) of curd whey in the technology of curd dessert products with functional properties. Technological modes and rational proportions of NF-concentrate addition into the curd base are established to increase the biological value of the products. Fruit fillings are selected and the preferred proportion of their application is determined. The biological value of curd desserts is investigated.

Influence of technological factors on fermented milk product quality indices

The article deals with the influence of nanofiltration concentrate of curd whey on the organoleptic as well as the structural and mechanical properties of whipped dairy products enriched with probiotic microflora.

Desk02 theme