Ice-cream on the malt extract basis

УДК 637.345
Abstract: 

The article substantiates the ice-cream recipe of using malt extract. Product producing is made as well as its organoleptic and physical-chemical quality indicators are studied, showing the prospective development of the designed product.

Ice-cream on the malt extract basis

УДК 637.345
Abstract: 

The article substantiates the ice-cream recipe of using malt extract. Product producing is made as well as its organoleptic and physical-chemical quality indicators are studied, showing the prospective development of the designed product.

Crystallizer-evaporator for whey processing

УДК 532.785
Abstract: 

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

УДК 532.785
Abstract: 

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

УДК 532.785
Abstract: 

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

УДК 532.785
Abstract: 

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.

Desk02 theme