THE USE OF PEPTIDES AND HYDROCOLLOIDS IN THE PRODUCTION OF FUNCTIONAL DAIRY PRODUCTS
Authors:
1.
Kemerovo State University
Kemerovo, Kemerovo, Russian Federation
Kemerovo, Kemerovo, Russian Federation
3.
Russian Federation
Type:
Сonference abstract
Published:
16.02.2023
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian
Keywords:
hydrocolloid, food industry, stabilizer, milk, cellulose gum, syneresis, stabilizer, emulsifier, hydrophilic polymer
Abstract (English):
Objective: consider the functions and properties of hydrocolloids that meet the needs of food products, describe applications in the dairy industry.
Objective: consider the functions and properties of hydrocolloids that meet the needs of food products, describe applications in the dairy industry.
Keywords:
hydrocolloid, food industry, stabilizer, milk, cellulose gum, syneresis, stabilizer, emulsifier, hydrophilic polymer
hydrocolloid, food industry, stabilizer, milk, cellulose gum, syneresis, stabilizer, emulsifier, hydrophilic polymer
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2. Kashevarova, I. A. Improving the quality of fermented milk and cottage cheese products / I. A. Kashevarova // Dairy industry. - 2012. - No. 3. - pp. 45-46.
3. Zobkova, Z. S. Complex application of hydrocolloids and transglutaminase in order to improve the technology of fermented milk products / Z. S. Zobkova, T. P. Fursova, D. V. Zenina // Storage and processing of agricultural raw materials. - 2018. - No. 1. - pp. 28-33.
