CHANGING OF MILK FREEZING TEMPERATURE AFTER INTRODUCTION OF NEW REQUIREMENTS TO ITS ACIDITY
Научная публикация
CHANGING OF MILK FREEZING TEMPERATURE  AFTER INTRODUCTION OF NEW REQUIREMENTS TO ITS ACIDITY
Автор(ы): I. V. Podorozhniaya, S. S. Vetokhin
УДК: 544.352.2:637.133
Год издания: 2014
Дата загрузки: 03.12.2015
Загрузил(а): Рогова О. А.

Описание:
The article deals with some consequences of changing requirements to the level of cow milk acidity under different thermal treatment. The factors, which affect the normalized acidity values of raw milk, are under consideration. The interconnection of cryoscopic temperature and titratable acidity of the product is shown. The general dynamics of freezing temperature changes of heat-treated milk has been traced by the example of three finishedproducts from well-known Belarusian producers for a few last years. It is shown the decrease of freezing point for milk products after introduction of more stringent requirements to acidity of the raw material.

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ChemistryTechnology of Organic SubstancesBiiotechnology