Abstract:The use of dairy products in the recipes of sausage products allows to significantly improve the nutritional, consumer and structural-mechanical properties of the finished products. There are several technological ways to add additional milk proteins to the recipes of sausage products, in particular semi-smoked sausages. The introduction of these components is possible by adding milk protein in the form of dry components or mixtures, using ready-made products (cheese and cheese products), as well as making pro… Show more
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