THE USAGE OF VEGETABLE RAW MATERIALS IN THE PRODUCTION OF COTTAGE CHEESE PRODUCTS

Авторы

  • Zhakupova Gulmira Nurtaevna
  • Sagandyk Asem Talgatovna
  • Muldasheva Aknur Gayratovna
  • Akisheva Elmira Kudaibergenovna
  • Tomasikova Samal

Ключевые слова:

cottage cheese, cottage cheese products, fiber, stevia

Аннотация

. In the present work the technology of production of cottage cheese products based on the use of
herbal supplements is considered. Fiber and stevia are used as products that increase the nutritional value of the
product. The results of experimental studies show that the addition of plant components have a positive effect on the
quality and nutritional value of the product.

Загрузки

Опубликован

2019-06-05

Как цитировать

Zhakupova Gulmira Nurtaevna, Sagandyk Asem Talgatovna, Muldasheva Aknur Gayratovna, Akisheva Elmira Kudaibergenovna, & Tomasikova Samal. (2019). THE USAGE OF VEGETABLE RAW MATERIALS IN THE PRODUCTION OF COTTAGE CHEESE PRODUCTS. SERIES CHEMISTRY AND TECHNOLOGY, (3), 71–76. извлечено от https://journals.nauka-nanrk.kz/chemistry-technology/article/view/1307

Выпуск

№ 3 (2019): Известия НАН РК. Серия химии и технологии

Раздел

Статьи