| Issue |
E3S Web Conf.
Volume 161, 2020
International Conference on Efficient Production and Processing (ICEPP-2020)
|
|
|---|---|---|
| Article Number | 01097 | |
| Number of page(s) | 4 | |
| DOI | https://doi.org/10.1051/e3sconf/202016101097 | |
| Published online | 15 April 2020 | |
Research of structure formation of the dairy products containing functional ingredients
Omsk State Agrarian University named after P.A. Stolypin, Omsk, Russian Federation
* Corresponding author: ea.moliboga@omgau.org
The objective of the research work is studying the process of structure formation of the cheese products containing functional ingredients. On the basis of conducted research it was found that the developed model mediums made it possible to recommend Carrageenan-C100 in the proportion of 1.5% of the weight of the cream for stabilizing and structure formation of the new product with the use of fermented cream. Combined use of an emulsifying salt and a thickener allows manufacturing a product having a stabile plastic consistency on the basis of a mixture of two basic ingredients (a solid and a liquid ones).
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.