The influence of whey components on the solubility of lactose and viscosity of saturated solutions
Автор: Gnezdilova Anna Ivanovna, Muzykantova Anna Vladimirovna, Vinogradova Yuliya Vladimirovna
Журнал: Молочнохозяйственный вестник @vestnik-molochnoe
Рубрика: Технические науки
Статья в выпуске: 4 (12), 2013 года.
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The article researched the influence of the dry demineralized whey (DDW) on the solubility of lactose. The experiments were conducted at 20 and 35° C, corresponding to temperatures of industrial lactose crystallization. It was established that the solubility of lactose increases with the temperature and the content of DDW in solution and is subjected to a parabolic relationship in the studied range of concentrations.
Solubility, viscosity, lactose, serum, concentration
Короткий адрес: https://sciup.org/14998718
IDR: 14998718
