ANALYSIS OF THE COMPOSITION OF A SEPARATE PRODUCT NOT NAMED IN TR CU 033 / 2013 AND WHAT CONCLUSIONS CAN BE DRAWN FROM IT
Journal: CHEESE- AND BUTTERMAKING
№ 3
, 2023
Rubrics: ORIGINAL ARTICLE
Authors:
1.
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
2.
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
3.
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
4.
All-Russian Scientific Research Institute of Butter- and Cheesemaking – Branch of V.M. Gorbatov Federal Research Center for Food Systems
Uglich, Russian Federation
Uglich, Russian Federation
Type:
Article
Pages:
from 4
to 7
Status:
Published
Received:
26.05.2023
Accepted:
26.05.2023
Published:
23.01.2024
Subject area:
UDK 63 Сельское хозяйство. Лесное хозяйство. Охота. Рыбное хозяйство
Language:
Russian, English
Keywords:
food product, produced by dairy product technology
Abstract (English):
The development of food technologies contributes to the creation of a number of food products that resemble dairy products in composition and properties. These products have their own characteristics and are in demand by a number of consumers. The analysis of the composition and properties of these products leads to the conclusion that it is necessary to further improve the system of technical regulation in order to determine the framework of the legal field of their production.
The development of food technologies contributes to the creation of a number of food products that resemble dairy products in composition and properties. These products have their own characteristics and are in demand by a number of consumers. The analysis of the composition and properties of these products leads to the conclusion that it is necessary to further improve the system of technical regulation in order to determine the framework of the legal field of their production.
Keywords:
food product, produced by dairy product technology
food product, produced by dairy product technology
1. TR TS 033/2013
2. TR TS 021 / 2021 «O bezopasnosti pischevoy produkcii».
