Principle properties of selforganizing of the milk whey concentrate structure


Дәйексөз келтіру

Толық мәтін

Ашық рұқсат Ашық рұқсат
Рұқсат жабық Рұқсат берілді
Рұқсат жабық Тек жазылушылар үшін

Аннотация

Possibility to use principles of synergistics for evaluation of predetermined formation of milk whey concentrate structure was studied. The concentrate was received by concentrating and further structure formation of curds whey. Milk whey concentrate is shown as a crystallizing system. Relative stability of the milk concentrate system was established in the temperature range of heat treatments applied.

Қосымша файлдар

Қосымша файлдар
Әрекет
1. JATS XML