Development of a theoretical model for the intensification of technological processes for manufacturing dairy products
A dependence is established between the amount and forms of calcium in milk and its technological purpose. It is proven that a controlled reduction in the content of calcium in milk (specifically, its ionic form) increases thermal stability of milk in the range of lowered values of pH, which resolve...
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| Format: | Article |
| Language: | English |
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PC Technology Center
2018-01-01
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| Series: | Eastern-European Journal of Enterprise Technologies |
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| Online Access: | http://journals.uran.ua/eejet/article/view/120875 |