EVALUATION METHODOLOGY OF GRANULOMETRIC COMPOSITION OF THE FAT PHASE OF DAIRY PRODUCTS
Abstract
The article presents the analysis of the influence of homogenization of mixtures concentrated by ultrafiltration, normalized for fat, on the technological properties of mixtures, used for the production of fat yogurt. The results obtained by microscope of the studied samples prove the efficiency of homogenization; and the analysis allowes establishing a rational modes of homogenization of the mixtures.
About the Authors
T. Zabelo
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
T. Savelieva
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
O. Dymar
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
N. Muavad
Institute for Meat and Dairy Industry
Belarus
Belarus
Minsk
References
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2. Kashina, E.D. Grecheskij jogurt // Molochnaja promyshlennost'. – 2015. – № 9. – S. 38–39.
3. Gorbatova, K.K. Fiziko-himicheskie i biohimicheskie aspekty proizvodstva molochnyh produktov. – SPb. : GIORD, 2004. – 352 s.
4. ImageJ [Jelektronnyj resurs] / Domashnjaja stranica ImageJ – Rezhim dostupa: https://imagej.nih.gov/ij/download.html. – Data dostupa: 17.01.2017
Review
For citations:
Zabelo T., Savelieva T., Dymar O., Muavad N. EVALUATION METHODOLOGY OF GRANULOMETRIC COMPOSITION OF THE FAT PHASE OF DAIRY PRODUCTS. Topical Issues of Processing of Meat and Milk Raw Materials. 2016;(11):74-81. (In Russ.)
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