TECHNOLOGIST'S PAGE (2023 №2)
Journal: CHEESE- AND BUTTERMAKING
№ 2
, 2023
Rubrics: ORIGINAL ARTICLE
Authors:
1.
VNIIMS is a branch of the Federal State Budgetary Scientific Research Center for Food Systems named after V.M.Gorbatov of the Russian Academy of Sciences
Uglich, Russian Federation
Uglich, Russian Federation
Type:
Article
Pages:
from 37
to 37
Status:
Published
Received:
20.03.2023
Accepted:
20.03.2023
Published:
23.01.2024
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian, English
Keywords:
butter , production methods, mass fraction of fat
Abstract (English):
To choose the method of butter production, specialists in the technology of butter production must understand what differences there are in the methods and equipment used. For a consumer purchasing a product from a retail shelf, its taste and aroma, color, consistency, and packaging appearance are important.
To choose the method of butter production, specialists in the technology of butter production must understand what differences there are in the methods and equipment used. For a consumer purchasing a product from a retail shelf, its taste and aroma, color, consistency, and packaging appearance are important.
Keywords:
butter , production methods, mass fraction of fat
butter , production methods, mass fraction of fat
1. Stranichka tehnologa.
