Romanchenko S. Development of technology for the fermented milk beverage of baby food

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0413U007026

Thesis Registration Form

0413U007026.pdf

Applicant for

Specialization

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

29-11-2013

Specialized Academic Board

Д 41.088.02

Odesa National Academy of Food Technologies

Essay

The thesis is devoted to the scientific rationale for the development of technology and the fermented milk beverage of baby food with a long shelf-life and anti-allergic effects using starter cultures of mesophilic lactic Lactococci of direct application, mixed cultures adapted to the milk of bifidobacteria and physiologically functional food ingredients. The rational relationship between fat-free cow's milk and fat-free goat's milk fat in the milk base for the production of fermented milk beverage of baby food is justified.

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Files

Диссертация.pdf

автореферат.doc

додатки.pdf

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