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