Improvement of curds and curds products yield
The article informs about the seminar Increase of curds and curds products yield due to innovative technologies application on traditional equipment. The seminar took place in the Scientific and Technical Center Moloko in the south of Russia. Different types of products (9% fat curd product with food fibre, 9% fat curds product with vegetable oil and demineralized whey and 2% fat curds product with butter milk) were manufactured in practice.