The rationalization ofthe parameters ofmilk proteins' thermo acid coagidation by berry coagulants

dc.contributor.authorGrek, Olena
dc.contributor.authorOnopriichuk, Olena
dc.contributor.authorPshenychna, Tetyana
dc.date.accessioned2017-04-24T09:02:43Z
dc.date.available2017-04-24T09:02:43Z
dc.date.issued2017
dc.description.abstractThis paper presents the results related the influence berry coagulant amount, its proactive acidity and duration of thermo acid coagulation on the process of milk proteins ’ sedimentation. In the present work, the regression equations and response surface analysis were used to design and optimize an industrial bioprocess. It teas determined that increase of berry coagulant amount to 11% and reduction of active acidity to 2.4 units. pH with excerpt up to 3 minutes is characterized by the highest processes of destabilization. Moreover it improves the organoleptic properties and has the biggest impact on the yield of protein-berry dot (to 25%) and active acidity.uk_UA
dc.identifier.citationGrek, O. The rationalization ofthe parameters ofmilk proteins' thermo acid coagidation by berry coagulants / O. Grek, O. Ouopriichuk, T. Pshenychna // Food and Environment Safety. - 2017. - № 1. - Р. 1-7.uk_UA
dc.identifier.urihttps://dspace.nuft.edu.ua/handle/123456789/25053
dc.language.isoenuk_UA
dc.subjectthermo acid coagulationuk_UA
dc.subjectтермокоагуляції кислотиuk_UA
dc.subjectтермокислотная коагуляцияuk_UA
dc.subjectmilk proteinsuk_UA
dc.subjectмолочні білкиuk_UA
dc.subjectмолочные белкиuk_UA
dc.subjectкафедра технології молока і молочних продуктівuk_UA
dc.titleThe rationalization ofthe parameters ofmilk proteins' thermo acid coagidation by berry coagulantsuk_UA
dc.typeArticleuk_UA

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