УДК 637.3.05: 637.238.4
Autors:
Bychkov D. S.
Korchuganova A.V.
Bakin I. A.
Kuzbass State Agricultural Academy
Russian State Agrarian University – Moscow State Agricultural Academy named after K.A. Timiryazev
Summary. An analysis of the prospects for modifying the composition of the curd product with additives of proteincarbohydrate concentrate was carried out. The market of potential consumers for heterogeneous groups is described, with the formulation of requirements for the quality of the product and its quality indicators.
Key words: protein-carbohydrate concentrate, curd product, composition, protein complex.
