Uglich, Russian Federation
Uglich, Russian Federation
Uglich, Russian Federation
In order to expand the range and equalize the seasonality of the production of butter and other butter products, it was proposed to use frozen cream as a raw material. The influence of various methods of cream defrosting on the formation of organoleptic, biochemical and structural-mechanical parameters of butter products produced with their use using the technologies of Peasant butter, Dessert with chicory butter and vegetable-cream spread has been studied.
frozen cream, defrosting, butter, chicory oil, spread, quality indicators
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