Milk and its properties as an object of separation

Separation is one the essential processes in dairy products processing. In the article, properties of milk that are determining the value of milk separability as a disperse system, namely the density of plasma and disperse particles, the viscosity of plasma and disperse structure of disperse phases...

Cijeli opis

Spremljeno u:

Bibliografski detalji
Glavni autori:	Chebotarev, E. A., Чеботарев, Е. А., Sugarov, K. R., Сугаров, Х. Р., Bratsikhin, A. A., Брацихин, А. А.
Format:	Статья
Jezik:	English
Izdano:	Consulting and Training Center - KEY 2019
Teme:	Density Fat globule size distribution Milk Milk fat globule Milk fat globule membrane Milk separability Viscosity
Online pristup:	https://www.scopus.com/record/display.uri?eid=2-s2.0-85059433489&origin=resultslist&sort=plf-f&src=s&st1=Milk+and+its+properties+as+an+object+&st2=&sid=8d7e07296752d7d15dcd167d2eba731c&sot=b&sdt=b&sl=52&s=TITLE-ABS-KEY%28Milk+and+its+properties+as+an+object+%29&relpos=2&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/4173
Oznake:	Dodaj oznaku Bez oznaka, Budi prvi tko označuje ovaj zapis!

id	ir-20.500.12258-4173
record_format	dspace
spelling	ir-20.500.12258-41732020-07-08T12:36:34Z Milk and its properties as an object of separation Chebotarev, E. A. Чеботарев, Е. А. Sugarov, K. R. Сугаров, Х. Р. Bratsikhin, A. A. Брацихин, А. А. Density Fat globule size distribution Milk Milk fat globule Milk fat globule membrane Milk separability Viscosity Separation is one the essential processes in dairy products processing. In the article, properties of milk that are determining the value of milk separability as a disperse system, namely the density of plasma and disperse particles, the viscosity of plasma and disperse structure of disperse phases are considered. Correlation of density and viscosity of the milk components with a temperature is reviewed. Distribution of fat globules in milk, milk-fat globule membrane (MFGM) thickness and influence of mechanical impact (pump-ing, mixing, centrifugal purification) on disperse structure of fat in milk are also reviewed. Milk is considered as a low-concentration finely combined (emulsion + suspension) dispersion system. As the separation remains one of the most used method of clarification and purification of milk, it is necessary to know curtain properties of milk components. The efficiency of milk separation process relies on knowledge of such properties, such density and viscosity of milk plasma, density of milk fat globules, thickness of milk fat globule membrane, distribution of fat globules by the size. The ways of calculation of these properties are presented. In addition, mechanical impact on milk properties in the course of its receiving and processing is reviewed. Calculation of separability of disperse systems ‘milk fat globule-milk plasma’ and ‘milk mechanical impurities – milk plasma’ is presented. The separability values of milk fat globules and milk mechanical impurities in dependence on milk temperature, in the range 30 – 70 °C and 5 – 75 °C respectively, are presented in the article and could be used in calculations of separators-clarifiers and separators-pu-rifiers. The properties of separators sludge, which is created in course of whole or skim milk purification, and the sizes of its particles are still to be discovered 2019-02-06T10:22:59Z 2019-02-06T10:22:59Z 2018 Статья Chebotarev, E., Sugarov, K., Bratsikhin, A. Milk and its properties as an object of separation // Journal of Hygienic Engineering and Design. - 2018. - Volume 25. - Pages 101-106 https://www.scopus.com/record/display.uri?eid=2-s2.0-85059433489&origin=resultslist&sort=plf-f&src=s&st1=Milk+and+its+properties+as+an+object+&st2=&sid=8d7e07296752d7d15dcd167d2eba731c&sot=b&sdt=b&sl=52&s=TITLE-ABS-KEY%28Milk+and+its+properties+as+an+object+%29&relpos=2&citeCnt=0&searchTerm= http://hdl.handle.net/20.500.12258/4173 en Journal of Hygienic Engineering and Design application/pdf Consulting and Training Center - KEY
institution	СКФУ
collection	Репозиторий
language	English
topic	Density Fat globule size distribution Milk Milk fat globule Milk fat globule membrane Milk separability Viscosity
spellingShingle	Density Fat globule size distribution Milk Milk fat globule Milk fat globule membrane Milk separability Viscosity Chebotarev, E. A. Чеботарев, Е. А. Sugarov, K. R. Сугаров, Х. Р. Bratsikhin, A. A. Брацихин, А. А. Milk and its properties as an object of separation
description	Separation is one the essential processes in dairy products processing. In the article, properties of milk that are determining the value of milk separability as a disperse system, namely the density of plasma and disperse particles, the viscosity of plasma and disperse structure of disperse phases are considered. Correlation of density and viscosity of the milk components with a temperature is reviewed. Distribution of fat globules in milk, milk-fat globule membrane (MFGM) thickness and influence of mechanical impact (pump-ing, mixing, centrifugal purification) on disperse structure of fat in milk are also reviewed. Milk is considered as a low-concentration finely combined (emulsion + suspension) dispersion system. As the separation remains one of the most used method of clarification and purification of milk, it is necessary to know curtain properties of milk components. The efficiency of milk separation process relies on knowledge of such properties, such density and viscosity of milk plasma, density of milk fat globules, thickness of milk fat globule membrane, distribution of fat globules by the size. The ways of calculation of these properties are presented. In addition, mechanical impact on milk properties in the course of its receiving and processing is reviewed. Calculation of separability of disperse systems ‘milk fat globule-milk plasma’ and ‘milk mechanical impurities – milk plasma’ is presented. The separability values of milk fat globules and milk mechanical impurities in dependence on milk temperature, in the range 30 – 70 °C and 5 – 75 °C respectively, are presented in the article and could be used in calculations of separators-clarifiers and separators-pu-rifiers. The properties of separators sludge, which is created in course of whole or skim milk purification, and the sizes of its particles are still to be discovered
format	Статья
author	Chebotarev, E. A. Чеботарев, Е. А. Sugarov, K. R. Сугаров, Х. Р. Bratsikhin, A. A. Брацихин, А. А.
author_facet	Chebotarev, E. A. Чеботарев, Е. А. Sugarov, K. R. Сугаров, Х. Р. Bratsikhin, A. A. Брацихин, А. А.
author_sort	Chebotarev, E. A.
title	Milk and its properties as an object of separation
title_short	Milk and its properties as an object of separation
title_full	Milk and its properties as an object of separation
title_fullStr	Milk and its properties as an object of separation
title_full_unstemmed	Milk and its properties as an object of separation
title_sort	milk and its properties as an object of separation
publisher	Consulting and Training Center - KEY
publishDate	2019
url	https://www.scopus.com/record/display.uri?eid=2-s2.0-85059433489&origin=resultslist&sort=plf-f&src=s&st1=Milk+and+its+properties+as+an+object+&st2=&sid=8d7e07296752d7d15dcd167d2eba731c&sot=b&sdt=b&sl=52&s=TITLE-ABS-KEY%28Milk+and+its+properties+as+an+object+%29&relpos=2&citeCnt=0&searchTerm= https://dspace.ncfu.ru/handle/20.500.12258/4173
work_keys_str_mv	AT chebotarevea milkanditspropertiesasanobjectofseparation AT čebotarevea milkanditspropertiesasanobjectofseparation AT sugarovkr milkanditspropertiesasanobjectofseparation AT sugarovhr milkanditspropertiesasanobjectofseparation AT bratsikhinaa milkanditspropertiesasanobjectofseparation AT bracihinaa milkanditspropertiesasanobjectofseparation
_version_	1760600195118137344

Milk and its properties as an object of separation

Similar Items