OPTIMIZATION OF RECEIPTS OF VEGETABLE AND CHEESE PASTES
UDC 664.849:519.85
MALYUK L.,
doctor of technical sciences, professor,
KharkivState Universityof Food Technology and Trade
DUBININA S.,
external doctorate student,
KharkivState Universityof Food Technology and Trade
OPTIMIZATION OF RECEIPTS OF VEGETABLE AND CHEESE PASTES
The article presents the results of modeling vegetable home-made cheese pastes by means of vector (multicriteria) optimization. The pastes on the basis of non-fatty sour-milk home-made cheese and puree from white roots (celery, parsley or parsnip) with the predetermined organoleptic parameters, balanced according to physiologic norms and nutritive value have been created. Optimized pastes can be referred to dietary and medical-prophylactic products by the chemical contents.
OPTIMIZATION OF RECEIPTS OF VEGETABLE AND CHEESE PASTES
MALYUK L.,
doctor of technical sciences, professor,
KharkivState Universityof Food Technology and Trade
DUBININA S.,
external doctorate student,
KharkivState Universityof Food Technology and Trade
OPTIMIZATION OF RECEIPTS OF VEGETABLE AND CHEESE PASTES
The article presents the results of modeling vegetable home-made cheese pastes by means of vector (multicriteria) optimization. The pastes on the basis of non-fatty sour-milk home-made cheese and puree from white roots (celery, parsley or parsnip) with the predetermined organoleptic parameters, balanced according to physiologic norms and nutritive value have been created. Optimized pastes can be referred to dietary and medical-prophylactic products by the chemical contents.
OPTIMIZATION OF RECEIPTS OF VEGETABLE AND CHEESE PASTES