ShareLow temperature concentration of skim milk by direct freezing and vacuum evaporation.
Author(s) : DICKEY L. C., CRAIG J. C. Jr, RADEWONUK E. R., MCALOON A. J., HOLSINGER V. H.
Type of article: Article
Summary
Skim milk was concentrated to approximately 20% TS by direct freezing and ice filtration. The concentrate was vacuum evaporated to 45% TS with the same equipment. The estimated cost and the good quality of the reconstituted skim milk are promising.
Details
- Original title: Low temperature concentration of skim milk by direct freezing and vacuum evaporation.
- Record ID : 1996-2352
- Languages: English
- Source: Egypt. J. Dairy Sci. - vol. 78 - n. 6
- Publication date: 1995/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Milk; Vacuum; Skimmed milk; Evaporation; Cryoconcentration; Freezing; Concentration
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