Demineralization and neutralization of cottage cheese whey in the process of nanofiltration
The article studies the process of nanofiltration as a way of cottage cheese wheydemineralizationand neutralization. Using the chemical analysis of the nanofiltration concentrate and filtrate compositions, theoretical dependence of mineral salt and lactic acid removal in the treatmentprocess has been found. Theresearch validates the optimal value of the volumetric concentration factor for cottage cheese whey demineralization and neutralization.
Demineralization and neutralization of cottage cheese whey in the process of nanofiltration
The article studies the process of nanofiltration as a way of cottage cheese wheydemineralizationand neutralization. Using the chemical analysis of the nanofiltration concentrate and filtrate compositions, theoretical dependence of mineral salt and lactic acid removal in the treatmentprocess has been found. Theresearch validates the optimal value of the volumetric concentration factor for cottage cheese whey demineralization and neutralization.
Оrganization and effectiveness of the Vologda region dairy cluster
The article presents the organizational structure of the Vologda region dairy cluster, quantitative and qualitative indicators of activities are calculated and presented as well as the causes and factors of predicted changes are analyzed. The directions of participants’ interaction with the development institutions in the dairy cluster are determined.
Оrganization and effectiveness of the Vologda region dairy cluster
The article presents the organizational structure of the Vologda region dairy cluster, quantitative and qualitative indicators of activities are calculated and presented as well as the causes and factors of predicted changes are analyzed. The directions of participants’ interaction with the development institutions in the dairy cluster are determined.
Investigation of Ice-Cream Air Phase with a Curd Whey NF Concentrate
The whey concentrate influence on ice-cream overrun and air bubbles size-consist has been studied. Differential curves for the density distribution of bubbles in diameter have been constructed and the quantitative variables of particle size have been determined. According to the obtained data on particle sizes the air bubbles surface area in the experimental ice-cream samples has been calculated.
Investigation of Ice-Cream Air Phase with a Curd Whey NF Concentrate
The whey concentrate influence on ice-cream overrun and air bubbles size-consist has been studied. Differential curves for the density distribution of bubbles in diameter have been constructed and the quantitative variables of particle size have been determined. According to the obtained data on particle sizes the air bubbles surface area in the experimental ice-cream samples has been calculated.
