Kochubei-Lytvynenko, OksanaChernyushok, Olga2013-09-022013-09-022013Chernyushok, O. Perspectives of whey treated with spark discharges / O. Chernyushok, A. Kochubej-Litvinenko // Second North-and East-European Congress of Food Science, 26-29 May 2013 - By: NUFT, 2013. - P. 232https://dspace.nuft.edu.ua/handle/123456789/9442Article contains microbiological research results of curd whey processed by electric spark discharges with voltage of 30…55kV and impulse quantity ranging from 5 to 25 with a step of 5. It is determined that the most effective (rational) term for curd whey electric hydraulic processing which provides the best bactericidal effect is the voltage of 45 kV and 25 quantity discharge. Whey processing with the voltage below 35 kV or higher than 50 kV is not efficient. Electric spark processing has inactivating impact on all kinds of microorganism subject for research, including mold and yeast.молочна сироваткаmilk wheyелектроіскрові розрядиelectric spark dischargeмікробіологічні показникиmicrobiological characteristicінактиваціяинактивацияinactivationкафедра технології молока і молочних продуктівкафедра технології м’яса і м’ясних продуктівOther