Journal
Scientific journal NRU ITMO Series "Processes and equipment for food production"
UDK664.8.037
Issue:1 (19)
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Composition and functional properties of cottage cheese serum in technology of forcemeat products
Annotation
Results of researches of a chemical composition of samples of fresh cottage cheese serum of summer and winter development and functional and technological properties of emulsions are given in its basis. Compoundings of forcemeats with additives of emulsions on the basis of cottage cheese serum are developed, effective replacement of meat raw materials by emulsions which made 20% of the mass of forcemeat is established. Technological losses at culinary processing of cutlets and organoleptic indicators of finished products are defined.
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