Baromembrane preparation of mixtures in the production of yoghurts
Abstract
The articledescribes the method of yogurt making with the use of ultrafiltration process. The dependence of filtration rate of skim milk onthe temperature of the process is established. Physico-chemical and mineral composition of the mixtures for yogurt depending on solids contentare presented.The features of enzymatic processes in the finished yogurts are discussed.
About the Authors
O. Dymar
Институт мясо-молочной промышленности
Belarus
Belarus
N. Muavad
Институт мясо-молочной промышленности
Belarus
Belarus
A. Raiski
Институт мясо-молочной промышленности
Belarus
Belarus
Review
For citations:
Dymar O., Muavad N., Raiski A. Baromembrane preparation of mixtures in the production of yoghurts. Topical Issues of Processing of Meat and Milk Raw Materials. 2014;1(9):59-68. (In Russ.)
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