Nykyforov R. Technology of semifinished items for whipped dessert production on the basis of low-fat dairy raw material

The Object: technology of ready-to-cook foods for whipped dessert production on the basis of low-fat dairy raw material. Purpose: scientific ground and development of technology of ready-to-cook foods on the basis of low-fat dairy raw material and vegetative raw material for production of the whipped dessert goods up without application of foam- and gel-forming food additions. Methods: physical and chemical, structurally-mechanical, organoleptic, microbiological, methods of planning of experiment and mathematical design. It’s Offered: parameters of production of albumen-carbohydrate ready-to-cook foods on the basis skim milk and vegetative raw material for production of the whipped dessert goods up without application of foam- and gel-forming food additions, parameters of besieging of albuminous matters of fat free milk due to food acids of berries mashed potatoes, technologies of the whipped dessert products up on their basis. The Sphere of the use: the enterprises of restaurant economy, enterprises of food retail industry, researches and educational establishments.