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Sonication of dairy systems improves their properties

机译:乳制品系统的超声处理可改善其性能

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The paper describes the results of recent research in the field of food sonochemistry dairy products which held in universities in Australia, Russia and Estonia. This research relates to technology preparation of mixtures from natural milk, vegetable fat and dry milk products with cavitation treatment using water. She is devoted to obtaining homogeneous dairy semi products, from which later produce dairy products such as cottage cheese or cheese where the bulk of the water is separated in the sera. It is shown that the sonochemical water treatment has a positive effect on the entire process and its outcome.
机译:本文介绍了在澳大利亚,俄罗斯和爱沙尼亚的大学中进行的食品声化学乳制品领域的最新研究成果。这项研究涉及使用水进行空化处理的天然牛奶,植物脂肪和干奶产品的混合物的技术制备。她致力于获得均质的乳制品半成品,然后从该乳制品中生产乳制品,例如干酪或干酪,其中大部分水在血清中分离。结果表明,声化学水处理对整个过程及其结果都有积极的影响。

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