Economic manufacturing efficiency of drinks with milk whey
Автор: Gabrielyan Dina Sergeevna, Fateeva Natalia Vladimirovna, Grunskaya Vera Anatolevna
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 2 (10), 2013 года.
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The possibility of using milk whey as a basis for fermented beverages production has been examined. It is shown that the use of whey in beverage dairy basis enables to increase the efficiency in the use of raw milk.
Whey, skim milk, protein-low carbohydrate basis
Короткий адрес: https://sciup.org/14998688
IDR: 14998688
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