Reduction in the amount of fruit filling in yogurt production
Study of the microflora of Bulgarian yogurt. The range of food products obtained with the help of microorganisms. Production of dairy products in the food industry using fermentation processes. Analysis of the production of yogurt by the tank method.
Подобные документы
Study the impact of milk whey on characteristics of semi-finished unfermented flaky dough and to design production technology on its basis. Standard methods for determining product yield, moisture content in produced semi-finished unfermented flaky dough.
??????, добавлен 19.02.2016???????? ?????????? ?? ???????? ??????? ???????? ????????? ?? ??????? ?????. ?????????????? ???????? "???" ? ?????? ? ?? ??. ?????? ???????? ???????? ? ?????????? ??????? ???????????? ??????????. ???????? ??????????? ??????????? ? ?????? "food studies".
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??????, добавлен 27.04.2023- 30. Chocolate
Studying features of chocolate products which often contain flavors (coffee, alcohol, brandy, vanilla, pepper), food additives (raisins, nuts, wafers, candied) or stuffing. Familiarization with the composition of bitter chocolate, milk and white.
???????????, добавлен 16.10.2014 Review the life history of confectioner Hans Riegel. Production of sweets: licorice sticks with the HARIBO logo. Studying changes form of the Golden Bear from fruit marmalade. World famous companies post mortem Hans Riegel. Changing symbol of the HARIBO.
???????????, добавлен 20.05.2015Consideration of the influence of temperature and duration of the cooking process on the physical properties and taste of meat and meat products. Evaluation of the effect of adding vegetable oil on the organoleptic characteristics of model meat products.
??????, добавлен 28.02.2023Research on the use of wine materials from new breeding varieties as components of blending with local varieties for the production of wine raw materials for quality white sparkling wines. Establishing the optimal ratio of blends of different varieties.
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???????????, добавлен 05.03.2020 The study of the parameters of the fermentation process of birch sap to obtain on its basis new types of natural blended sap. The general characteristics and expediency of using natural juices. Determination of titrated acidity of fermented birch sap.
??????, добавлен 21.09.2022- 36. Mexican cuisine
General characteristics and features Mexican cuisine. Description of the most common dishes used in the preparation of their food. Technology of preparation of the first, main dishes, desserts and drinks. Distinctive features of the European cuisine.
???????????, добавлен 26.03.2015 The role of state regulation in the system of child nutrition safety management is revealed, as one of the priority directions for the implementation of state policy in the field of food safety. Implementation and role of various preventive measures.
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??????, добавлен 03.06.2022The physical, chemical and functional-technological traits of plant components used to impart functional properties to restructured meat products. Features of the use of plant components to impart functional properties to sausages and meat pates.
??????, добавлен 20.07.2024The study of sunflower seeds with a high content of glycerides of oleic acid, oil obtained from them by the method of single pressing. Determination of physical and mechanical properties and quality of seeds. Determination of the oxidative stability.
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??????, добавлен 08.12.2024- 43. Effects of different duck meat and wheat bran contents on the quality characteristics of sausages
Wheat bran as an ingredient that can balance nutrients in food. Protein composition of duck meat as a raw material for making sausage. Analysis of the content of duck meat and wheat bran, their influence on the quality characteristics of sausages.
??????, добавлен 05.09.2023 ???????????? ????????? ????????????? ??????? ??, ???????????? ???????? ??????????? ????? ???????? ? ?????????????? ? ? ???????????? ???????????, ?????????? ???????????? ?? ???? ?????????? ? ??????????? ????, ????????????? ????? ???????????? ?????????.
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Consideration of the specific features of traditional Spanish cuisine. Review examples of some of the most typical Spanish foods and drinks that tourists should try when visiting Spain. Description of ingredients and preparation the original Paella.
??????, добавлен 01.06.2014 - 47. British cuisine
Definition of British cuisine as a specific set of cooking traditions and practices associated with the United Kingdom. Description and history of the formation of British food as unpretentious dishes made from local ingredients with simple sauces.
??????????? ??????, добавлен 16.11.2011 ?????? ????????? ?? ???????????? ?????? ????????? ?????????? ?? ?????????? ?????????? ????????. ?????????? ?????????? ????? ???????? ??? ?? ?????????? ???????? ????????? ?????????? ? ???????. ??????? ??????????????? ???????????? ????? Street food.
??????, добавлен 06.05.2019?????? ?????????-?????????????? ???????? ????? ????? ????????????? ??????? ? ??. ???????? ????????? ????????? ? ??????, ???????? ???????? ? ????? "fast-food". ????????? ?????? ????????????, ???????????? ? ???????? ????????? ? ??????????, ???? ? ?????.
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??????, добавлен 05.09.2023