IMPROVING THE TECHNOLOGY OF SAUSAGES USING MILK PROTEINS

Authors

  • Viktoriya Krasnyuk National University of Life and Environmental Sciences of Ukraine http://orcid.org/
  • Lyudmila Tishenko National University of Life and Environmental Sciences of Ukraine http://orcid.org/

DOI:

https://doi.org/10.30890/2567-5273.2018-05-03-068

Keywords:

Chicken sausages, Russian cheese, Gouda cheese, Mozzarella cheese, physico-chemical research, organoleptic evaluation

Abstract

Cheese is a good dairy product, which is quick and easy, unlike milk, is absorbed by our body. The production of sausages with partial introduction into hard cheese is a topical issue and needs further study and analysis.

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References

Технологія продуктів забою тварин. [Текст] / В.В. Власенко, І.Г. Береза, П.П. Бігун, М.Д. Гаврилюк. – Вінниця: Віноблдрукарня. – 1999. – 447 с.

Твердохлеб, Г.В. Технология молока и молочных продуктов [Текст] / Г.В Твердохлеб, Г.Ю.Caжинов, Р.И. Раманаускас М.: ДеЛи принт, 2006. – 616 с.

Technologies of Food Products on the Base of Milk Protein [Tехt]/: The monograf Pertsevyi F. Нуrskyі P., Polyshchuk G. and ont. Kh.: ChsUFT. 2009. – 204 p.

References:

Technology of animal slaughter products. [Text] / VV Vlasenko, IG Birch, pp Bigun MD Gavrilyuk - Vinnytsya: Vinogradradnika. - 1999. - 447 p.

Tverdokhleb, GV Technology of milk and dairy products [Text] / G.V. Tverdokhleb, G.Yu.Cazhinov, R.I. Ramanauskas M .: DeLi print, 2006. - 616 p.

Technologies of Food Products on the basis of Milk Protein [Note] /: The monograph of Pertsevyi F. Nursky P., Polyshchuk G. and ont. Kh .: ChsUFT. 2009 - 204 p.

Published

2017-11-15

How to Cite

Краснюк, В., & Тищенко, Л. (2017). IMPROVING THE TECHNOLOGY OF SAUSAGES USING MILK PROTEINS. Modern Engineering and Innovative Technologies, 3(05-03), 120–125. https://doi.org/10.30890/2567-5273.2018-05-03-068

Issue

Section

Articles