Work

The Effect of Additives From Local Raw Materials on the Quality of the Curd Mass

Year: 2024

Type: conference-paper

Abstract: The quality of the curd mass with honey and cranberry additives is a more attractive product in organoleptic terms compared to that without additives, at the same time, the beneficial properties of the non-dairy components introduced make it more competitive. The physico-chemical properties of the prepared mass corresponded to the regulatory limits, which makes it possible to ensure the technological process without additional production costs.

DOI: 10.52686/conferencearticle_67597cf454e543.30614232

Authors: L. Bondyreva, A. Vakulenko

Institution: Altai State Agricultural University

Language: English

Topic: Advanced Scientific Research Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: gold

OpenAlex ID: W4405293341

FWCI:

Cites: 1

Cited by:

Related to: 10