Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegration
The formation of physicochemical and rheological properties of the rehydrated dairy systems «skimmed milk powder – demineralized whey powder» was studied depending on the parameters and duration of ultrasonic treatment, as well as on the percentage of replacement in solutions of skimmed milk powder...
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| Format: | Article |
| Language: | Russian |
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North-Caucasus Federal University
2023-09-01
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| Series: | Современная наука и инновации |
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| Online Access: | https://msi.elpub.ru/jour/article/view/1481 |
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| _version_ | 1849248650283188224 |
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| author | D. A. Salmanova |
| author_facet | D. A. Salmanova |
| author_sort | D. A. Salmanova |
| collection | DOAJ |
| description | The formation of physicochemical and rheological properties of the rehydrated dairy systems «skimmed milk powder – demineralized whey powder» was studied depending on the parameters and duration of ultrasonic treatment, as well as on the percentage of replacement in solutions of skimmed milk powder with dry demineralized whey. Ternary surfaces are obtained, as well as mathematical models in the form of regression equations describing the formation of the studied properties of the reduced solutions. Optimal treatment modes were determined, as well as the percentage of replacement of skimmed milk powder with dry demineralized whey. |
| format | Article |
| id | doaj-art-7a58c7cc91c64411b377bc456b95f22e |
| institution | Kabale University |
| issn | 2307-910X |
| language | Russian |
| publishDate | 2023-09-01 |
| publisher | North-Caucasus Federal University |
| record_format | Article |
| series | Современная наука и инновации |
| spelling | doaj-art-7a58c7cc91c64411b377bc456b95f22e2025-08-20T03:57:48ZrusNorth-Caucasus Federal UniversityСовременная наука и инновации2307-910X2023-09-0102839410.37493/2307-910X.2023.2.81467Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegrationD. A. Salmanova0North Caucasus Federal UniversityThe formation of physicochemical and rheological properties of the rehydrated dairy systems «skimmed milk powder – demineralized whey powder» was studied depending on the parameters and duration of ultrasonic treatment, as well as on the percentage of replacement in solutions of skimmed milk powder with dry demineralized whey. Ternary surfaces are obtained, as well as mathematical models in the form of regression equations describing the formation of the studied properties of the reduced solutions. Optimal treatment modes were determined, as well as the percentage of replacement of skimmed milk powder with dry demineralized whey.https://msi.elpub.ru/jour/article/view/1481rehydrated milk basedry demineralized wheyskimmed milk powdercavitation disintegration |
| spellingShingle | D. A. Salmanova Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegration Современная наука и инновации rehydrated milk base dry demineralized whey skimmed milk powder cavitation disintegration |
| title | Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegration |
| title_full | Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegration |
| title_fullStr | Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegration |
| title_full_unstemmed | Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegration |
| title_short | Investigation of physico-chemical and rheological properties of dairy systems rehydrated using cavitation disintegration |
| title_sort | investigation of physico chemical and rheological properties of dairy systems rehydrated using cavitation disintegration |
| topic | rehydrated milk base dry demineralized whey skimmed milk powder cavitation disintegration |
| url | https://msi.elpub.ru/jour/article/view/1481 |
| work_keys_str_mv | AT dasalmanova investigationofphysicochemicalandrheologicalpropertiesofdairysystemsrehydratedusingcavitationdisintegration |