Вестник Северо-Кавказского федерального университета (May 2022)

SECONDARY RAW MILK IN THE PRODUCTION OF FUNCTIONAL FOODS

  • Ivan Alekseevich Evdokimov,
  • Irina Kirillovna Kulikova,
  • Alena Romanovna Agirbova,
  • Angela Victorovna Novoselskaya,
  • Andrei Andreevich Smirnov

Journal volume & issue
Vol. 0, no. 1
pp. 116 – 119

Abstract

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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.

Keywords