Investigation of ice-cream air phase with a curd whey NF concentrate
Автор: Shokhalova Veronika Nikolaevna, Kusin Andrey Alekseevich, Shokhalov Vladimir Alekseevich, Kostyukov Evgeniy Mihailovich
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 2 (26), 2017 года.
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The whey concentrate influence on ice-cream overrun and air bubbles size-consist has been studied. Differential curves for the density distribution of bubbles in diameter have been constructed and the quantitative variables of particle size have been determined. According to the obtained data on particle sizes the air bubbles surface area in the experimental ice-cream samples has been calculated.
Ice-cream, air phase, air bubbles, nanofiltration, curd whey
Короткий адрес: https://sciup.org/14998911
IDR: 14998911
