Investigation of the Effect of the Homogenization Regime on Energy Costs and Shelf Life of Yogurt with Dogberry Puree

Investigation of the Effect of the Homogenization Regime on Energy Costs and Shelf Life of Yogurt with Dogberry Puree

Introduction. Homogenization is one of the most significant factors ensuring the successful implementation of the technology for manufacturing various dairy products. During this process, there are changed the properties and structure of proteins. In particular, there is decreased the size of casein...

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Bibliographic Details
Main Authors: Yuriy B. Gerber, Tatiana V. Kalinovskaya, Alexander V. Gavrilov, Natalia S. Kiyan
Format: Article
Language:English
Published: National Research Mordova State University; MRSU 2024-12-01
Series:Инженерные технологии и системы
Subjects:
heat treatment
fat globules
homogenization
energy costs
crushing
dispersion
Online Access:https://journals.rcsi.science/2658-4123/article/viewFile/261220/246110
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