PERSPECTIVES OF PROCESSING PRODUCTS OF LACTOSERUM USE
UDC 637.142.2
MUSIJCHUK O.,
assistance lecturer of KyivNational University of Construction and Architecture, postgraduate of Kyiv National University of Trade and Economics
PERSPECTIVES OF PROCESSING PRODUCTS OF LACTOSERUM USE
There have been considered the topicality and perspectives of protein products of lactoserum use. Due to the composition of essential amino acids these products have advantages over the proteins of vegetable and animal origin. High biological value of lactoserum and its handling ability allow using it as a raw material in different branches of food industry – in dairy, in processing meat, confectionary, butterfat industry etc.
PERSPECTIVES OF PROCESSING PRODUCTS OF LACTOSERUM USE
MUSIJCHUK O.,
assistance lecturer of KyivNational University of Construction and Architecture, postgraduate of Kyiv National University of Trade and Economics
PERSPECTIVES OF PROCESSING PRODUCTS OF LACTOSERUM USE
There have been considered the topicality and perspectives of protein products of lactoserum use. Due to the composition of essential amino acids these products have advantages over the proteins of vegetable and animal origin. High biological value of lactoserum and its handling ability allow using it as a raw material in different branches of food industry – in dairy, in processing meat, confectionary, butterfat industry etc.
PERSPECTIVES OF PROCESSING PRODUCTS OF LACTOSERUM USE