ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

OPTIMIZATION OF FERMENTED MILK PRODUCT COOLING

Abstract
The method of establishing the rational temperature and time modes of fermented milk product cooling is presented, providing the introduction of processing limits caused by the necessity of finished goods quality preservation. The process based on the mathematical model of non-fixed heat exchange of acid clot cooling in the thermostatic yogurt production is considered.
Keywords
Acid clot, yogurt, cooling temperature, cooling time
REFERENCES
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Contents
Abstract
Keywords
References