Improving the methods and technology of cream-butter production by the continues cream stirring
The article presents the results of the research on the two-staged flowing method of the physical cream ripening influence on their properties’ changes and cream-butter quality.
Improving the methods and technology of cream-butter production by the continues cream stirring
The article presents the results of the research on the two-staged flowing method of the physical cream ripening influence on their properties’ changes and cream-butter quality.
Intensification of lactose crystallization in condensed whey
The article presents the results of the experimental research of crystallizing lactose in 55% solids concentrated nanofiltrate in whey under cyclic temperature conditions and at the general temperature lowering in each cycle.
Intensification of lactose crystallization in condensed whey
The article presents the results of the experimental research of crystallizing lactose in 55% solids concentrated nanofiltrate in whey under cyclic temperature conditions and at the general temperature lowering in each cycle.
Crystallizer-evaporator for whey processing
The article presents the design of the experimental device that makes it possible to obtain cost-effective whey processing, combining whey concentration with crystallization. The article gives the analysis of heat and mass transfer processes subject to the work cycle duration.
Crystallizer-evaporator for whey processing
The article presents the design of the experimental device that makes it possible to obtain cost-effective whey processing, combining whey concentration with crystallization. The article gives the analysis of heat and mass transfer processes subject to the work cycle duration.
Experimental studies of the milk whey nano-filtrate curdling process with the accompanying lactose crystallization
The article gives the results of the experimental researches of the milk whey nano-filtrate curdling process combined with the lactose crystallization made on the experimental unit of crystallizer-evaporator. The direction of temperature regimes optimization of the crystallization process is revealed.
Experimental studies of the milk whey nano-filtrate curdling process with the accompanying lactose crystallization
The article gives the results of the experimental researches of the milk whey nano-filtrate curdling process combined with the lactose crystallization made on the experimental unit of crystallizer-evaporator. The direction of temperature regimes optimization of the crystallization process is revealed.
