{"title":"牛奶配料是乳制品生产的未来","authors":"E. Melnikova, E. Rudnichenko, S. Kuznetsova","doi":"10.21603/1019-8946-2023-5-21","DOIUrl":null,"url":null,"abstract":"The new area of milk processing is discussed in the article – the functional technological ingredient obtaining. Much attention is paid to protein components, their composition, physical and chemical properties and fields of application.","PeriodicalId":471429,"journal":{"name":"Молочная промышленность","volume":"259 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2023-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Milk ingredients are the future of dairy production\",\"authors\":\"E. Melnikova, E. Rudnichenko, S. Kuznetsova\",\"doi\":\"10.21603/1019-8946-2023-5-21\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The new area of milk processing is discussed in the article – the functional technological ingredient obtaining. Much attention is paid to protein components, their composition, physical and chemical properties and fields of application.\",\"PeriodicalId\":471429,\"journal\":{\"name\":\"Молочная промышленность\",\"volume\":\"259 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-10-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Молочная промышленность\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.21603/1019-8946-2023-5-21\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Молочная промышленность","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.21603/1019-8946-2023-5-21","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Milk ingredients are the future of dairy production
The new area of milk processing is discussed in the article – the functional technological ingredient obtaining. Much attention is paid to protein components, their composition, physical and chemical properties and fields of application.
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