Sklad i wlasciwosci proszku otrzymanego z mleka odtluszczonego poddanego procesowi ultrafiltracji.
1990
Zbikowski Z. | Ziajka S. | Zbikowksa A. | Chojnowski W. | Batura K.
The investigations were carried out on milk concentrated by four different ways: quadruple concentration by ultrafiltration; twofold concentration by ultrafiltration and twofold concentration by evaporation; quadruple concentration by ultrafiltration followed by acidifying to 6.0 pH by addition of lactic acid; quadruple concentration by evaporation. The concentrates were dryed in Niro-Atomizer tower at temperature on inlet 180 +,- 5 degrees C and on outlet 87 +,- 2 degrees C. The following characters of milk powder were estimated: content of water, ash, lactose, proteins calcium, sodium and potassium (by a flame photometry method); wetability; solubility and quantity of burned particles.
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Эту запись предоставил Wolters Kluwer