SECONDARY RAW MILK IN THE PRODUCTION OF FUNCTIONAL FOODS

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SECONDARY RAW MILK IN THE PRODUCTION OF FUNCTIONAL FOODS

This article discusses the properties of the various components of milk, as well as methods for their use in the dairy production in order to obtain functional products.

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Bibliographic Details
Main Authors:	Ivan Alekseevich Evdokimov, Irina Kirillovna Kulikova, Alena Romanovna Agirbova, Angela Victorovna Novoselskaya, Andrei Andreevich Smirnov
Format:	Article
Language:	Russian
Published:	North Caucasus Federal University 2022-05-01
Series:	Вестник Северо-Кавказского федерального университета
Subjects:	сыворотка белки функциональные свойства whey proteins functional properties
Online Access:	https://vestnikskfu.elpub.ru/jour/article/view/1812
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