Research of composition and physical-chemical properties of curd whey concentrate obtained by nanofiltration
Автор: Matveeva Nataliya Olegovna, Novokshanova Alla Lvovna, Shokhalov Vladimir Alekseevich
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 3 (39), 2020 года.
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The article presents studies of nanofiltrate-curd whey concentrate samples as well as its calculated nutritional and caloric value. It shows the expediency of using nanofiltrate-curd whey concentrate in the production of functional dairy products.
Nanofiltrate-concentrate, curd whey, fat, protein, dry matter, lactose, viscosity, surface tension, titratable acidity, active acidity, calcium, nutritional value
Короткий адрес: https://sciup.org/149126877
IDR: 149126877
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