Research and development of production technology for ethnic functional product "red cottage cheese"

Alkhamova Guzel and Lukin Aleksandr: Research and development of production technology for ethnic functional product "red cottage cheese". In: Élelmiszervizsgálati közlemények, (66) 2. pp. 2958-2961. (2020)

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Abstract

The technology of “Red Cottage Cheese” production is deeply rooted in the past of the Turkic people. “Red Cottage Cheese”, with its creamy caramel flavor, has long been considered a delicacy. The Turkic people cooked “Red Cottage Cheese” by a long-term simmering of the mixture of whole milk and a fermentation agent in order to obtain a curd clot, and then adding sugar and butter. The aim of the research is to develop a new technology for the production of the ethnic functional product “Red Cottage Cheese”. To develop this new cottage cheese product, we used skim milk, fermentation agent, and stevioside.

Item Type:	Article
Other title:	"Vörös túró" etnikai funkcionális termék gyártási technológiájának kutatása és fejlesztése
Heading title:	Tudomány = Science
Journal or Publication Title:	Élelmiszervizsgálati közlemények
Date:	2020
Volume:	66
Number:	2
ISSN:	0422-9576
Page Range:	pp. 2958-2961
Language:	English
Publisher:	WESSLING Nemzetközi Kutató és Oktató Központ Közhasznú Nonprofit Kft.
Place of Publication:	Budapest
Related URLs:	http://acta.bibl.u-szeged.hu/79013/
Uncontrolled Keywords:	Élelmiszeripari technológia, Termékfejlesztés, Vörös túró
Additional Information:	Bibliogr.: 2961. p. ; összefoglalás angol nyelven
Subjects:	02. Engineering and technology 02. Engineering and technology > 02.10. Other engineering and technologies 02. Engineering and technology > 02.10. Other engineering and technologies > 02.10.02. Food and beverages
Date Deposited:	2023. Jul. 12. 10:56
Last Modified:	2023. Aug. 26. 08:08
URI:	http://acta.bibl.u-szeged.hu/id/eprint/79358

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