Details

Autor(en) / Beteiligte

• Serbova, T V
• Serova, O P
• Brekhova, S A
• Slozhenkina, M I
• Mosolova, N I

Titel

Compound whey dessert

Ist Teil von

• IOP conference series. Earth and environmental science, 2020-08, Vol.548 (8), p.82049

Ort / Verlag

Bristol: IOP Publishing

Erscheinungsjahr

2020

Quelle

EZB Free E-Journals

Beschreibungen/Notizen

• The issue of recycling secondary raw materials is one of the urgent nowadays and is associated with savings of basic resources. Milk whey is raw material with low calorie content and high biological value. Low calorie compound milk dessert enriched with nutrients has been developed for preventive nutrition. It consisted of two layers, i.e. a milk layer that was a mixture of curd whey, cream 20% fat, vanillin, and functional components-sweetener and agar that is a structure-forming agent; and a fruit layer that contained quince puree, apricot juice, agar, and sweetener.