Prospective technologies of industrial processing of whey from sour milk cheese

Research of the valuable properties of individual components of serum, which lead to its use during the production of food products. Purification of milk whey from milk fat by separation. Separation of colloidal and ion-molecular systems of serum.

Рубрика Производство и технологии
Вид статья
Язык английский
Дата добавления 24.06.2024
Размер файла 26,9 K

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