Theoretical and practical ground of production of dry molokosoderzhaschikh can food
Work is devoted the theoretical and practical ground of proiz-vodstva of dry molokosoderzhaschikh products. Possibility of the use of untraditional types of raw material of ras-titel'nogo origin (jaboties, phytalbumins) is rotined instead of expensive and deficit suckling fat and suckling albumen. Technology over of dry molokosoderzhaschego of soul-milk product (sour cream) of cryodesiccation is brought for the special setting with the extended shelf-lives.