Demineralization and neutralization of cottage cheese whey in the process of nanofiltration
Автор: Shokhalova Veronika Nikolaevna, Kuzin Andrey Alekseevich, Dykalo Nikolay Yakovlevich, Neronova Elena Yurevna, Shokhalov Vladimir Alekseevich
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 1 (21), 2016 года.
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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.
Nanofiltration, demineralization, neutralization, cottage cheese whey
Короткий адрес: https://sciup.org/14998836
IDR: 14998836
