Theoretical and practical aspects of the process of crystallization of lactose in the production of condensed milk with sugar
Submitted by red on Thu, 14/02/2019 - 15:23
УДК 637.345
Abstract:
The work analyzes various parameters and intensification ways of lactose crystallization in sweetened condensed milk manufacturing. As a result it is concluded that lactose crystallization with two-stage cooling is the most effective method that can be recommended for production.