STUDYING OF DRYING PROCESS OF THE COTTAGE CHEESE WHEY CONCENTRATES
Abstract
In the article was represent perspective processing method of the cottage cheese whey. It is consist of prior raw materials NF-filtration and subsequent drying process of the cottage cheese whey concentrates.
About the Authors
Dmitriy Mikhailovich Kostsyukov
NCFU
Russian Federation
Russian Federation
Vladimir Georgievich Kulenko
NCFU
Russian Federation
Russian Federation
Nikolai Iakovlevich Dikalo
NCFU
Russian Federation
Russian Federation
Evgeniya Alexandrovna Fialkova
NCFU
Russian Federation
Russian Federation
Vladimir Borisovich Shevchyuk
NCFU
Russian Federation
Russian Federation
Vitaliy Alexandrovich Gubin
NCFU
Russian Federation
Russian Federation
References
1. Евдокимов И. А. Современные методы мембранной обработки молочной сыворотки на централизованном предприятии // Переработка молока. 2012. № 4. С. 34–36.
2. Храмцов А. Г., Давыдянц Л. Е., Нестеренко П. Г. Современные способы сушки творожной сыворотки: Обзорная информация. М.: АгроНИИТЭИММП. 1990. 45 с.
3. Храмцов А. Г., Заец Н. Е., Доценко Г. Н. Производство сухой подсырной сыворотки: Обзорная информация. М.: ЦНИИТЭИмясомолпром. 1975. 41 с.
Review
For citations:
Kostsyukov D.M., Kulenko V.G., Dikalo N.I., Fialkova E.A., Shevchyuk V.B., Gubin V.A. STUDYING OF DRYING PROCESS OF THE COTTAGE CHEESE WHEY CONCENTRATES. Newsletter of North-Caucasus Federal University. 2013;(4):46-49. (In Russ.)
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