Fractional freeze separation in the skimmed milk processing

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The number of experiments on the freeze separation process of milk with the fat mass fraction of 1 % using different temperature modes is conducted. The dependences of the layer thickness and mass fraction of the frozen milk on the time are established. The optimum concentration mode is defined.

Skimmed milk, concentration, fractional freeze separation

Короткий адрес: https://sciup.org/14083994

IDR: 14083994

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