Development of manufacturing processes curd dessert with ginger and honey

Nina Vadimovna Alexeyeva

2017

Full text Open access: Gold Metadata (CSL-JSON)

DOI 10.20861/2410-2873-2017-26-005

Data confidence 70 medium

How this score is calculated

It is built from checkable properties of the record itself: whether the article has a DOI, how many independent sources confirmed its data, whether the required fields are filled in, and how recent the latest confirmation is. Disagreement between sources and a missing identifier lower it. A value of 80 or above means the record was published without further checking; 60 to 79 means it is published at reduced confidence, with a manual check advisable. A record verified by an editor by hand is never pushed below 90 by a recalculation. This scores our data about the article, not the article itself.

Abstract

the article considers the technology of production and formulation of a new kind of cottage cheese dessert with ginger and honey with extended shelf life.It describes the main stages of the production technology of cottage cheese products.It is proposed for a new kind of technology of cottage cheese dessert aerated thermised curd desserts, which will increase the shelf life of cottage cheese dessert.The features of the proposed technology.For the production of aerated curd desserts developed a new type of formulation.