Главная - Текущий выпуск - Жаңа номер - Механика және технологиялар - Механика және технологиялар 2023-1 - Development of a national sour lactic dairy product based on non-boiling cereals and its quality evaluation
Development of a national sour lactic dairy product based on non-boiling cereals and its quality evaluation
03 апр 2023
981
https://doi.org/10.55956/LTBN1156
Abstract. The article is devoted to the creation of a national lactic acid product "Flaky Cottage Cheese" on the basis of three kinds of cereal flakes, which do not require boiling. In the course of research the organoleptic and physico-chemical parameters of the obtained product were determined. It was found that the addition of uncooked three-grain flakes to the cottage cheese has a positive effect on the quality of organoleptic indicators of the finished product, i.e. gives the product a particularly pleasant taste and increases its nutritional value.
Keywords: national food, farmer’s cheese, non-boiling cereals, quality evaluation.
Мynbayeva A.B. Development of a national sour lactic dairy product based on non-boiling cereals and its quality evaluation // Mechanics and Technology / Scientific journal. – 2023. – No.1(79). – P.57-61. https://doi.org/10.55956/LTBN1156