E3S Web Conf.
Volume 161, 2020International Conference on Efficient Production and Processing (ICEPP-2020)
|Number of page(s)||4|
|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: email@example.com
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.
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