{"title":"组合奶的成分组成对蛋白质产品质量指标的影响","authors":"E. Dmitruk, E. Efimova, S. Virina","doi":"10.47612/2220-8755-2019-14-86-92","DOIUrl":null,"url":null,"abstract":"The article presents the results of research on the influence of the component composition of combined milk mixtures on the quality indicators of protein products. Based on research, the influence of the type of milk and its quantity on the yield of the product and the degree of use of dry substances has been established.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"INFLUENCE OF THE COMPONENT COMPOSITION OF COMBINED MILK MIXTURES ON THE QUALITY INDICATORS OF PROTEIN PRODUCTS\",\"authors\":\"E. Dmitruk, E. Efimova, S. Virina\",\"doi\":\"10.47612/2220-8755-2019-14-86-92\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The article presents the results of research on the influence of the component composition of combined milk mixtures on the quality indicators of protein products. Based on research, the influence of the type of milk and its quantity on the yield of the product and the degree of use of dry substances has been established.\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2019-14-86-92\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2019-14-86-92","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
INFLUENCE OF THE COMPONENT COMPOSITION OF COMBINED MILK MIXTURES ON THE QUALITY INDICATORS OF PROTEIN PRODUCTS
The article presents the results of research on the influence of the component composition of combined milk mixtures on the quality indicators of protein products. Based on research, the influence of the type of milk and its quantity on the yield of the product and the degree of use of dry substances has been established.
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