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SEPTEMER 2013 (published: 01.09.2013)
Number 3(17)
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Investigation of methods of water and water component of reconstituted dairy products treatment and their influence on the water activity index
Suchkova E.P., Gerasimov D.V.
Keywords: water activity, an activator, reduced milk, water, structure
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Investigation of methods of water and water component of reconstituted dairy products treatment and their influence on the water activity index
In production of dairy products reconstituted milk components, which have lost their natural structure, are used more and more often. Because of that there is a need to improve the quality of such products. The solution of this problem may be the use of special methods of water or water component of dairy products treatment.
Read the full article
Read the full article
Keywords: water activity, an activator, reduced milk, water, structure
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License