BIO Web Conf.
Volume 17, 2020International Scientific-Practical Conference “Agriculture and Food Security: Technology, Innovation, Markets, Human Resources” (FIES 2019)
|Number of page(s)||5|
|Published online||28 February 2020|
Use of native milk whey in the production of smoked-boiled chicken ham
Samara State Agrarian University, 446442 Kinel, Samara region, Russia
* Corresponding author: email@example.com
The purpose of this research is to determine the possibility of the use of native milk whey in the production of smoked-boiled ham from poultry meat. During the research, the process of modeling the production of smoked-boiled ham with the use of native milk whey was simulated. As a result of the studies, it was found that in the development of meat products, the whey had a positive effect on organoleptic, physico-chemical parameters, as well as the yield of finished products, which ultimately determines the feasibility and economic efficiency of the use of whey in the recipe of processed products.
© The Authors, published by EDP Sciences, 2020
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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