Beseda S. The technology of emulsion sauces with use of milk-albuminous concentrate from the buttermilk

The object is technology of emulsion sauces with use of milk-albuminous concentrate from the buttermilk. The purpose is scientific substantiation and working out of the competitive production emulsion sauces with use of milk-albuminous concentrate from the buttermilk. The methods are organoleptical, physical and chemical, structurally-mechanical, microbiological, methods of the system analysis, planning and mathematical processing of experimental data with use of modern computer programs. It is offered: technological parameters and modes of reception of milk-albuminous concentrate from the buttermilk, the production technology of emulsion sauces with use of milk-albuminous concentrate from the buttermilk. Propositions are the enterprises of food industry, an institution of a restaurant economy and educational institutions.