Innovacionnye pishhevye produkty na osnove vtorichnogo molochnogo syr'ya

The specialized book "Innovative Dairy Products Based on Secondary Milk Raw Materials" offers a comprehensive analysis of the production of new dairy products that are based on secondary milk raw materials and unconventional plant ingredients. The monograph addresses all relevant aspects of product development, including organoleptic, physicochemical, and microbiological properties as well as safety standards. Furthermore, the nutritional and energy value of the new products is discussed, with an adjustment of the product portfolio taking into account the theory of balanced nutrition. This allows for the recommendation of the developed products as safe and valuable foods for all population groups. The products covered in this book are patented, which opens up the possibility of expanding the range of dairy products in the domestic market and competing with traditional as well as international dairy products.