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Information × Registration Number 0218U001744, 0117U005594 , R & D reports Title Substantiation of technological parameters of production of semi-finished products from cottage cheese popup.stage_title Head Plotnikova Raisa, Registration Date 21-08-2018 Organization Kharkov State Academy of Food Technology and Management popup.description2 Deals with the theoretical and practical aspects of obtaining semi-finished products from cottage cheese and their use in food technology. Done testing technology designed to study the composition of semi-finished products prescription and technological parameters of production. Given the technological purposes semi-finished products (use in cooking and / or confectionery) as the main raw material, stuffing etc. expediency of using the cream in an amount of 10 ... 20% by weight of the cheese dairy, fillers - 2.0 ... 8.0%, depending on their physicochemical, functional and technological and organoleptic properties. Based on technological developments drafted technological instructions for the production osemi-finished products from cottage cheese Product Description popup.authors Ботштейн Бела Борисівна Гринченко Наталя Геннадіївна Тютюкова Дар'я Олександрівна Юрченко Світлана Леонідівна popup.nrat_date 2020-04-02 Close