Lyubenco G. The technology of thermostable and refrigerated fillings with the use of raw milk products and the concentration of sesame seeds

Object technology the new thermostable and refrigerated fillings with the use of raw milk products and the concentration of sesame seeds; goal - development of scientifically grounded technologies of thermostable and refrigerate fillings with the use of raw milk and the concentration of sesame seeds; methods - organoleptic, physico-chemical, structural-mechanical, microbiological and methods of system analysis, design of experiments and mathematical modeling; results and novelty - scientifically grounded and developed new technology of thermostable fillings with the use of raw milk and concentration of sesame seeds with high nutritional and biological value, the constant physico-chemical characteristics during the whole period of storage, which is achieved using the concentration of sesame seeds and the influence of the preservative action of freezing on the finished product. New technologies are cartifield and introduced into the catering industry and academic process in the HDUHT