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Information × Registration Number 0215U000056, 0113U001074 , R & D reports Title Physical and chemical bases of regulation of the structure of a product wich was structured by the way of using of dairy and vegetable proteinaceous raw vaterials popup.stage_title Head Percevoy Fedir, Доктор технічних наук Registration Date 17-01-2015 Organization Kharkiv State University of Technology and Trade popup.description2 The purpose of a topic is scientific justification and development of technological modes and parameters of production of a cheese product soft frozen on the basis of dry skim milk with a concentrate of a kernel of a peanut and a flour corn. The main organoleptic, physical and chemical, rheological and functional and technological indicators of a cheese product soft at stages of its production, storage, freezing and further storage in the frozen condition taking into account influence of vegetable additives are studied. On the basis of the obtained data the prescription structure and the production technology of a cheese product soft is reasonable and developed. Influence of freezing on change of albumens and fatty fractions, physical and chemical indicators of a cheese product soft is investigated, the period of storage in the frozen look is reasonable. Product Description popup.authors Гурський Петро Васильович Журавльов Сергій Володимирович Кузнецова Тетяна Олексіївна Любенко Галина Дмитрівна Обозна Маргарита Василівна Овяннікова Людмила Геннадіївна Перцевой Микола Федерович Савгіра Юрій Олексійович popup.nrat_date 2020-04-02 Close