Experimental study of rheological characteristics of melted cheese «Milk» Scientific journal NRU ITMO Series Processes and Food Production Equipment

Series "Processes and Food Production Equipment"

Registration certificate ЭЛ № ФС 77 – 55245 - 04.09.2013
registered by the Federal Inspectorate Service for Communication, Information Technologies and Communication Media

ISSN:2310-1164

РУС ENG

About the issue

Publications

2024 2023 2022 2021 2020 2019 2018 2017 2016 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006

Partners

2013 (published: 02.12.2013)

Number 4(18)

Home > Issue > Experimental study of rheological characteristics of melted cheese «Milk»

UDC 637./ 3

Experimental study of rheological characteristics of melted cheese «Milk»

Nikolaev L.K., Nikolaev B.L.

The EV article presents the viscosity - speed characteristics of melted cheese «Milk» at the temperatures of the product from 20,0 to 80,20Сand different values of the velocity gradients.
Read the full article

Keywords: research experimental, melted cheese, rheological properties, the gradient of velocity, temperature.

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License

Editorial address:
191002, St. Petersburg, street. Lomonosova 9, office. 2132