Valuable properties of the caseic whey microparticulates are applied in the technology of milk product fermentation.
Melnikova E.I., Losev A.N. , Stanislavskaya E.B. 2017, 'MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION', Foods and Raw Materialshttp://jfrm.ru/ru/?page=archive&jrn=10&article=9. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)
We studied the option to use the caseic whey microparticulate in the technology of kefir production.
Melnikova E.I., Losev A.N. , Stanislavskaya E.B. 2017, 'MICROPARTICULATION OF CASEIC WHEY TO USE IN FERMENTED MILK PRODUCTION', Foods and Raw Materialshttp://jfrm.ru/ru/?page=archive&jrn=10&article=9. Retrieved from DOAJ CC BY 4.0 (https://creativecommons.org/licenses/by-sa/4.0/legalcode)