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
Choice of sugar substitute for bakery and confectionery products. Evaluation of the water absorption capacity of a cake with coconut sugar and mesquite flour. Reducing the moisture content of cakes. Increasing the nutritional and energy value of biscuits.
??????, добавлен 02.06.2022To study the influence of biologically active compounds on process of lipid oxidation of the fat complex in poultry meat of mechanical rolling during storage. The obtained research results testify to the expediency of using biologically active compounds.
??????, добавлен 14.07.2022The scientific enrichment of sweet butter mixtures with polyphenolic compounds from vegetable raw materials, namely, cherry and ginger powder. The method of evaluation of the organoleptic, physicochemical, microbiological parameters, toxic elements.
??????, добавлен 28.05.2021Study of the effect of oat b-glucan on the viscosity-speed characteristics of mixtures and the physico-chemical characteristics of milk-vegetable ice cream. The use of rotational viscometry and known methods for studying the resistance to melting.
??????, добавлен 10.06.2022- 55. ??????? HACCP
?????? ? ?????????? ???????? ?????????, ??????????? ????????? ?? ???????????? ????????? ? ??????? ????????? Hazard Analysis and Critical Control Points. ????????? ????? ? ??????? ???????????? ?????. ???????? ? ?????? ??????? ?????? ????????? ???????.
???????, добавлен 07.05.2015 ?????? ???????????? ????????????? ?? ??????????? ????????? ??????????? ???????????????? ??????? ??? ???????????? ??????????? ???????? ????????? ????? (Hazard Analysis and Critical Control Point) ? ???????. ????????? "??? ??????? ???????? ?????????".
??????, добавлен 25.03.2021