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Influence of cavitation disintegration on dairy foods production

Influence of cavitation disintegration on dairy foods production

One of the popular trends in dairy industry is final products making without chemical additives using like emulsifying and preserving agents. There are some electro-chemical, physical and acoustical methods that can be used for control and of properties of milk and final products. Cavitational disin...

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Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Bratsikhin, A. A., Брацихин, А. А., Leschenko, E. G., Лещенко, Е. Г., Kostenko, K. V., Костенко, К. В.
Formatua: Статья
Hizkuntza:English
Argitaratua: Consulting and Training Center - KEY 2019
Gaiak:
Inactivation of pathogenic microorganisms
Milk
Pasteurization
Sonocris-tallization
Ultrasonic cavitation
Whey
Sarrera elektronikoa:https://www.scopus.com/record/display.uri?eid=2-s2.0-85070107763&origin=resultslist&sort=plf-f&src=s&st1=Influence+of+cavitation+disintegration+on+dairy+foods+production&st2=&sid=e50a9c724338f914aad21164f394e20c&sot=b&sdt=b&sl=79&s=TITLE-ABS-KEY%28Influence+of+cavitation+disintegration+on+dairy+foods+production%29&relpos=0&citeCnt=0&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/7045
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https://www.scopus.com/record/display.uri?eid=2-s2.0-85070107763&origin=resultslist&sort=plf-f&src=s&st1=Influence+of+cavitation+disintegration+on+dairy+foods+production&st2=&sid=e50a9c724338f914aad21164f394e20c&sot=b&sdt=b&sl=79&s=TITLE-ABS-KEY%28Influence+of+cavitation+disintegration+on+dairy+foods+production%29&relpos=0&citeCnt=0&searchTerm=
https://dspace.ncfu.ru/handle/20.500.12258/7045

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