DEVELOPMENT A METHOD OF IR PASTEURIZATION OF MILK AND COMPREHENSIVE ASSESSMENT OF QUALITY OF THE RESULTING PRODUCT
https://doi.org/10.20914/2310-1202-2013-4-130-134
Abstract
The article is devoted to the question of the relevance of IR pasteurization, a method, and comprehensive assess-ment of the quality of the product in small food enterprises and dairy and cattle farms.
About the Author
M. S. Babenko
Воронежский государственный университет инженерных технологий
Russian Federation
Russian Federation
References
1. Presidential decree of 12 May 2009 № 537 «On the strategy of national security of the Russian Federation until 2020» [Text] // Russian newspaper. – 2009. № 4912.
2. Presidential decree of January 30, 2010 № 120 «On approval of the food security doctrine of the Russian Federation» // Russian newspaper. – 2010. № 5100.
3. Resolution of the government of the Voronezh region from October 2, 2012 N 874 «On approval of the regional program» Development of Agriculture of the Voronezh region in 2013 – 2020» [Text].
4. Babenko, M.S. Outlook and assess the possibility of IR pasteurization in small businesses. New technical solu-tions [Text] / M.S. Babenko // Bulletin of the Kaliningrad State Technical University. – 2012. № 27. P. 28-34.
5. Golubeva, L.V. Workshop on the technology of milk and dairy products. The technology of whole-milk products [Text]: textbook / L.V. Golubeva, O.V. Bogatova, N.G Dogareva. St.P.: "Lan". – 2012. – P. 384.
Review
For citations:
Babenko M.S. DEVELOPMENT A METHOD OF IR PASTEURIZATION OF MILK AND COMPREHENSIVE ASSESSMENT OF QUALITY OF THE RESULTING PRODUCT. Proceedings of the Voronezh State University of Engineering Technologies. 2013;(4):130-134. (In Russ.) https://doi.org/10.20914/2310-1202-2013-4-130-134
Views:
462
Email this article 
Post a Comment 
