Application of ohmic heating for concentration of milk
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3431-4
Abstract: The concentration of milk through evaporation is the most commonly employed unit operation for the production of a wide array of traditional and industrial dairy products. Major problems associated with thermal evaporation are a loss… read more here.
Keywords: milk; application ohmic; concentration milk; ohmic heating ... See more keywords
Forward osmosis concentration of milk: Product quality and processing considerations.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of dairy science"
DOI: 10.3168/jds.2020-20019
Abstract: Concentration of milk in the dairy industry is typically achieved by thermal evaporation or reverse osmosis (RO). Heat concentration is energy intensive and leads to cooked flavor and color changes in the final product, and… read more here.
Keywords: milk; forward osmosis; concentration milk; processing ... See more keywords