{"title":"Milk ingredients are the future of dairy production","authors":"E. Melnikova, E. Rudnichenko, S. Kuznetsova","doi":"10.21603/1019-8946-2023-5-21","DOIUrl":null,"url":null,"abstract":"The new area of milk processing is discussed in the article – the functional technological ingredient obtaining. Much attention is paid to protein components, their composition, physical and chemical properties and fields of application.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"259 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Молочная промышленность","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/1019-8946-2023-5-21","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0
Abstract
The new area of milk processing is discussed in the article – the functional technological ingredient obtaining. Much attention is paid to protein components, their composition, physical and chemical properties and fields of application.
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