Improving the technology of whey-based cheeses
https://doi.org/10.48184/2304-568X-2022-3-40-45
Abstract
The article provides the main qualities and characteristics of whey, the results of obtaining whey-based cheeses. All the properties of the serum have been determined, and the formulations of the new product have also been developed. Whey cheese formulations based on different types of whey have also been developed.
About the Authors
G. N. Zhakupova
NJSC «Kazakh Agrotechnical University named after Saken Seifullin»
Kazakhstan
Kazakhstan
62 Zhenis Ave.
Nur-Sultan
M. K. Alimardanova
JSC «Almaty Technological University»
Kazakhstan
Kazakhstan
050012
Tole bi str., 100
Almaty
A. B. Nurtayeva
NJSC «Kazakh Agrotechnical University named after Saken Seifullin»
Kazakhstan
Kazakhstan
62 Zhenis Ave.
Nur-Sultan
A. T. Sagandyk
NJSC «Kazakh Agrotechnical University named after Saken Seifullin»
Kazakhstan
Kazakhstan
62 Zhenis Ave.
Nur-Sultan
T. E. Yerbolat
NJSC «Kazakh Agrotechnical University named after Saken Seifullin»
Kazakhstan
Kazakhstan
62 Zhenis Ave.
Nur-Sultan
References
1. Zhakupova G. N., Sagandyk A. T. Development of technology of yoghurt by using acid whey // Series chemistry and technology. 4. 2020. – P. 51-57.
2. Zalashko, M. V. Biotechnology of dairy processing serum / M. V. Zalashko. - M.: Agropromizdat, 1990. - 192 p.
3. Dykalo, N. Ya. Once again about whey / N. Ya. Dykalo // Modern directions of whey processing: Sat. materials 118 international scientific and practical. seminar. - M .: NOU "Educational Scientific and Technical Center of the Dairy Industry", 2006. - P. 15-17.
4. Dilanyan, Z. Kh. Cheese making / Z. Kh. Dilanyan. - M.: Food industry, 1973. - 398 p.
5. Krus G. M. Technology of dairy products / G. M. Krus, L. V. Chekulaev; edition, revised and add. - M.: Agropromizdatelstvo, 2007. - 312 p.
Review
For citations:
Zhakupova G.N., Alimardanova M.K., Nurtayeva A.B., Sagandyk A.T., Yerbolat T.E. Improving the technology of whey-based cheeses. The Journal of Almaty Technological University. 2022;(3):40-45. (In Kazakh) https://doi.org/10.48184/2304-568X-2022-3-40-45
Views:
450
Email this article 