The study of buffer capacity of cottage cheese whey concentrates produced by the method of nano-filtration
Автор: Shokhalova Veronika Nikolaevna, Kusin Andrey Alekseevich, Dykalo Nikolay Yakovlevich, Shokhalov Vladimir Alekseevich, Kostukov Dmitriy Mihaylovich
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 4 (12), 2013 года.
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Minimal points of the deoxidation level of cottage cheese whey concentrates achieved by the nanofiltration method have been proved. Their buffer capacity has been determined as well. The possibility of using the buffer capacity points for the calculation of alkaline required for the neutralization of cheese whey concentrates is showed.
Cottage cheese whey, nanofiltration, neutralization, buffer capacity
Короткий адрес: https://sciup.org/14998722
IDR: 14998722
