Principle properties of selforganizing of the milk whey concentrate structure
- 作者: Petrova LV1, Sedel'nikov VV1, Evdokimov N.S.1, Petrova LV1, Sedel'nikov VV1, Evdokimov NS1
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隶属关系:
- 期: 编号 11 (2008)
- 页面: 56-57
- 栏目: 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.