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Information × Registration Number 0221U101585, 0120U100737 , R & D reports Title Investigate the effect of membrane filtration products on the functional and technological properties of dessert dairy products popup.stage_title Head Minorova Antonina V., Registration Date 22-01-2021 Organization Іnstitute of Food Resources popup.description2 It is determined that the development of technology of dairy desserts with the addition of raw materials of animal and vegetable origin is a promising area of research. The possibility of using membrane filtration products obtained from secondary milk raw materials and plant ingredients that contain dietary fiber, vitamins, minerals, organic acids, etc. for the production of dairy desserts is substantiated. Experimental samples of cottage cheese desserts, puddings and mousses were made using dry whey and milk protein concentrates of skimmed milk cheese, skimmed milk and whey as a milk base, and carrot powders, apples, wheat fiber, wheat fiber, yarrow as vegetable fillers. rice flour, inulin. The rational ratios of the main prescription components that ensure the quality of the product are determined. The influence of the type and dose of fillers on the organoleptic, physicochemical and structural properties of the experimental samples was studied.  Product Description popup.authors Krushelnytska Natalia L. Minorova Antonina V. Moiseeva Lyudmila O Rudakova Tatiana V. popup.nrat_date 2021-01-22 Close