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Home / Conferences / XIII All-Russian scientific-practical conference of young scientists «Achievements and prospects of development of the Russian agriculture", dedicated to the memory of R.G. Gareev / XIII ALL-RUSSIAN SCIENTIFIC-PRACTICAL CONFERENCE OF YOUNG SCIENTISTS «ACHIEVEMENTS AND PROSPECTS OF DEVELOPMENT OF THE RUSSIAN AGRICULTURE", DEDICATED TO THE MEMORY OF R.G. GAREEV
DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF COOK COOK WITH FOOD ADDITIVE
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DEVELOPMENT OF TECHNOLOGY FOR PRODUCTION OF COOK COOK WITH FOOD ADDITIVE "STAGE MILK B-01" AND ANTIOXIDANT ORIGANOX WS
Kostyushin Denis 1
Yuskovec Il'ya 2
Suhoreva Tat'yana 3
Authors:
1.  FGBOU VO Michurinskiy GAU
2.  FGBOU VO Michurinskiy GAU
3.  FGBOU VO Michurinskiy GAU
Type:
Сonference article
DOI:
https://doi.org/10.37071/conferencearticle_658173432b7032.14912487
Published:
20.12.2023
Subject area:
63
Language:
Russian
Keywords:
cottage cheese 9% fat; food additive "Stade Milk B-01"; antioxidant Origanox WS based on oregano; moisture-holding capacity; product yield
Abstract and keywords
Abstract (English):
The article discusses the development of technology for the production of 9% cottage cheese with the food additive "Stage Milk B-01" and the antioxidant Origanox WS, since adding functionality to food products has become the main focus in the food industry. In this regard, new complex additives are being developed that effectively increase the yield of the product and enrich it with native milk protein.

Keywords:
cottage cheese 9% fat; food additive "Stade Milk B-01"; antioxidant Origanox WS based on oregano; moisture-holding capacity; product yield
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References

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4. Suhareva T.N., Pol'shkova A.V. Tvorozhnyy produkt na osnove tvoroga, topinambura i yablok // Nauka i Obrazovanie. 2019. T. 2. № 2. S. 255.

5. Suhareva T.N. Razrabotka receptury kefira povyshennoy pischevoy cennosti // Prodovol'stvennaya bezopasnost': ot zavisimosti k samostoyatel'nosti: Materialy mezhdunarodnoy nauchno-prakticheskoy konferencii, Smolensk, 12-13 dekabrya 2017 goda. - Smolensk: Smolenskaya gosudarstvennaya sel'skohozyaystvennaya akademiya, 2017. S. 181-184.

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