| Title |
Применение растительных белков в молочной промышленности / |
| Another Title |
Augalinių baltymų panaudojimas pienininkystėje. |
| Another Title |
Use of vegetable proteins in the dairy industry. |
| Authors |
Бедных, Б.С ; Митюков, П. В ; Ramanauskas, Juozapas Rimgaudas |
| Full Text |
|
| Is Part of |
Maisto chemija ir technologija. 2005, T. 39, Nr. 2, p. 5-18.. ISSN 1392-0227 |
| Keywords [eng] |
Vegetable proteins |
| Abstract [eng] |
The paper discusses problems related to the use of vegetable proteins in dairying with the main emphasis on soya proteins. These proteins are considered as most potential in developing new dairy products. Prospects of using vegetable proteins in cheese-making are described. The assortment of combined dairy products with the addition of vegetable proteins is discussed. Application of modern technologies and development of new product formulas will make it possible to manufacture foods with required properties, thus meeting the consumer needs. According to the science of nutrition, the balanced amount of energy, proteins and indispensable components is necessary for normal functioning of a human body. Milk products of combined composition can best meet the nutrition requirements in this respect. |
| Type |
Journal article |
| Language |
Russian |
| Publication date |
2005 |
