Technology of concentrated milk products based on liquid curd whey
Автор: Gnezdilova Anna Ivanovna, Muzykantova Anna Vladimirovna
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 1 (25), 2017 года.
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Samples of sweet concentrated milk product with a partial replacement of skimmed milk powder and water on liquid curd whey are produced. Rheological characteristics have been investigated in the produced samples. It is established that the product belongs to pseudo-plastic liquids with quite a high correlation coefficient.
Rheology, shear stress, effective viscosity, shear rate, "newtonian" food, pseudo-plastic foods
Короткий адрес: https://sciup.org/14998907
IDR: 14998907
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