Principle properties of selforganizing of the milk whey concentrate structure

L V Petrova; Петрова Л В; V V Sedel'nikov; Седельников В В; Nikita Sergeevich Evdokimov; Евдокимов Никита Сергеевич; L V Petrova; Petrova L V; V V Sedel'nikov; Sedel'nikov V V; N S Evdokimov; Evdokimov N S

Principle properties of selforganizing of the milk whey concentrate structure

Autores: Petrova LV¹, Sedel'nikov VV¹, Evdokimov N.S.¹, Petrova LV¹, Sedel'nikov VV¹, Evdokimov NS¹
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Edição: Nº 11 (2008)
Páginas: 56-57
Seção: Articles
URL: https://journals.eco-vector.com/1019-8946/article/view/324911
ID: 324911

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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.