MICROSTRUCTURE ANALYSIS OF THE STRUCTURED DAIRY PRODUCTS
Journal: BULLETIN OF KSAU
№ 2
, 2012
Rubrics: TEHNOLOGIYA PERERABOTKI
Authors:
1.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
2.
Kemerovskiy tehnologicheskiy institut pischevoy promyshlennosti
Type:
Article
Pages:
from 213
to 217
Status:
Published
Received:
21.02.2012
Accepted:
23.02.2012
Published:
25.02.2012
Subject area:
UDK 637.12.054
Language:
English
Keywords:
microstructure, dairy products, cottage cheese, processed cheese, jelly, stabilizer, thickener
Abstract (English):
The research results of the dairy product (cottage cheese, processed cheese, jelly) microstructure in various concentrations of the structure stabilizer are considered in the article. The analysis of the researched dairy product microphotos is conducted; the microstructure basic element characteristic sizes are given.
The research results of the dairy product (cottage cheese, processed cheese, jelly) microstructure in various concentrations of the structure stabilizer are considered in the article. The analysis of the researched dairy product microphotos is conducted; the microstructure basic element characteristic sizes are given.
Keywords:
microstructure, dairy products, cottage cheese, processed cheese, jelly, stabilizer, thickener
microstructure, dairy products, cottage cheese, processed cheese, jelly, stabilizer, thickener
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