Hydrodynamic plant for processed cheese manufacturing

Special issues of optimizing technological processes with application of the hydrodynamic disperser based on the principle of the rotor-pulsating plant operation are considered. Effect of the backlash size between rotor and stator on dispersibility of the mixing components and product characteristics has been studied. Processes that take place at the processed cheeses formation are characterized. Parameters of the rotor-pulsation treatment are substantiated.

processed cheeses, dispersion, homogenization, milk-protein concentrate