The prospect of using rotary-pulsation devices for processing by-products of cheese production into products for the agro-industrial complex and the food industry

Authors

  • H.K. Ivanytskyi Institute of Engineering Thermophysics of NAS of Ukraine
  • B.Ya. Tselen Institute of Engineering Thermophysics of NAS of Ukraine
  • N.L. Radchenko Institute of Engineering Thermophysics of NAS of Ukraine

DOI:

https://doi.org/10.18372/2306-6407.1.17153

Keywords:

lactose, milk, processing, crystallization

Abstract

Research aimed at increasing the efficiency of the lactose crystallization process in milk whey is described.

 

 

Author Biographies

H.K. Ivanytskyi, Institute of Engineering Thermophysics of NAS of Ukraine

 

 

B.Ya. Tselen, Institute of Engineering Thermophysics of NAS of Ukraine

 

 

N.L. Radchenko, Institute of Engineering Thermophysics of NAS of Ukraine

 

 

References

Мусiйчук О. Перспективи використання продуктiв переробки молочної сироватки // Товари i ринки. — 2008. — № 1. — С.78–83.

Бредихин С. А. Технологическое оборудование предприятий молочной промышленности. — М.: Колос, 2010. — 408 с.

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Published

2023-02-01

Issue

No. 1 (2022)

Section

Experimental articles