Nazarenko Y. The improvement of sour milk cheese for baby nutrition

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0412U002113

Thesis Registration Form

0412U002113.pdf

Applicant for

Specialization

  • 05.18.04 - Технологія м`ясних, молочних продуктів і продуктів з гідробіонтів

05-04-2012

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

The thesis is devoted to the scientific substantiation and improvement of sour milk cheese technologies for baby nutrition with extended shelf life and low allergenic effect by using ferments of the direct introduction with mesophilic lactic lactococci, as well as mixed cultures adapted to milk bifidobacteria, bifidogenic factors and prebiotics. Technological parameters of sour milk cheese production by the separate mode for baby nutrition with extended shelf life and low allergenic effects have been scientifically grounded.

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Files

Автореферат Назаренко.doc

Дисертація Назаренко.doc

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