FUNCTIONAL PROCESSED CHEESE: DEVELOPMENT OF NEW TECHNOLOGY
Abstract
The article presents data on the use of a dry mixture of rose hips, cranberries and turmeric for the production of processed cheese for functional purposes. The inclusion 2%, 3%, 5% of vitamin herbal supplements, increases storage capacity, improves organoleptic, physico-chemical parameters and nutritional value of processed cheese and does not require changes in the process.
About the Authors
A. . Gumarova
NPJSC Zhangir khan West Kazakhstan Agrarian-Technical University
Russian Federation
Russian Federation
T. . Baybatyrov
NPJSC Zhangir khan West Kazakhstan Agrarian-Technical University
Russian Federation
Russian Federation
A. . Japarova
NPJSC Zhangir khan West Kazakhstan Agrarian-Technical University
Russian Federation
Russian Federation
References
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Review
For citations:
Gumarova A., Baybatyrov T., Japarova A. FUNCTIONAL PROCESSED CHEESE: DEVELOPMENT OF NEW TECHNOLOGY. The Journal of Almaty Technological University. 2019;(2):39-43. (In Russ.)
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