Vacuum concentrating of milk protein products
- Authors: Ermolaev VA1
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Affiliations:
- Issue: No 7 (2010)
- Pages: 60-61
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/325472
- ID: 325472
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Abstract
Results of researches carried out for selecting temperatures for vacuum concentrating of liquid milk products are submitted in the article.
As objects of concentrating skim milk, milks with 3.0 and 5.0 % fat contents, milk whey and milk hydrolyzate have been chosen. Rational values of temperature and duration of process for milk products conservation have been determined.
As objects of concentrating skim milk, milks with 3.0 and 5.0 % fat contents, milk whey and milk hydrolyzate have been chosen. Rational values of temperature and duration of process for milk products conservation have been determined.
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References
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