IMPROVING THE TECHNOLOGY OF SAUSAGES USING MILK PROTEINS
DOI:
https://doi.org/10.30890/2567-5273.2018-05-03-068Keywords:
Chicken sausages, Russian cheese, Gouda cheese, Mozzarella cheese, physico-chemical research, organoleptic evaluationAbstract
Cheese is a good dairy product, which is quick and easy, unlike milk, is absorbed by our body. The production of sausages with partial introduction into hard cheese is a topical issue and needs further study and analysis.
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References
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Technologies of Food Products on the Base of Milk Protein [Tехt]/: The monograf Pertsevyi F. Нуrskyі P., Polyshchuk G. and ont. Kh.: ChsUFT. 2009. – 204 p.
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