Research of recipe components influence on the properties of dairy-protein mashes for semi-finished products

Abstract

Technology and equipment of food production 41 of products in terms of the content of dietary fiber, micro-and macronutrients, vitamins, proteins, and other nutrients. A search for new functional and technological ingredients made of available raw materials, development of technologies for products with such additives and studying of their consumer properties are urgent tasks for the dairy industry. 1. Introduction One of the ways to improve properties of product structure and food diets in general is introduction of specially treated vegetable raw materials. The approach makes it possible to correct consistency directly and to balance a chemical composition