Structure formation of milk whey concentrate
- Authors: Evdokimov N.S.1, Petrova LV1, Evdokimov IA1, Petrova LV1
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- Issue: No 11 (2008)
- Pages: 50-51
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/324892
- ID: 324892
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Abstract
Promising area of complex milk whey processing is considered to be whey concentrates production by evaporation. However in concentrated whey at cooling lactose solution is getting oversaturated. As a result lactose crystals sediment falls down and the product becomes layered. That's why it is necessary to make structure formation that consists of heat treatment, cooling and holding of the product.
References
- Евдокимов Н.С. К вопросу структурообразования и контроля качества концентрата молочной сыворотки / Н.С.Евдокимов, Л.В.Петрова, Н.А.Драгун. Молочные продукты XXІ века и технологии их производства : межвуз. сб. науч. тр. − Омск: ОмГАУ, 2004.
- Измайлова В.Н. Структурирование в белковых системах / В.Н.Измайлова, П.А. Ребиндер. − М.: Наука, 1974.
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