ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

Processed cheese products with vegetable raw materials

Abstract
Technological bases of processed cheese product manufacture with vegetable raw materials have been worked through. Carrot suspension, carrot and beet suspension, pumpkin suspension, and a mix of a pumpkin, vegetable marrows and eggplants have been used to manufacture cheese products. It has been established, that products with good taste and consistence are manufactured using the first three vegetable suspensions.
Keywords
Vegetable raw materials, processed cheese product, suspension, quality, chemical composition
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Abstract
Keywords