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

Scientific bases development of conservation of milk-based products with intermediate humidity

Abstract
In this review the concepts of solubility, osmosis, and osmotic pressure have been evaluated. The classification of osmotically active substances based on their composition and properties applicable to technology of milk-based products with intermediate humidity has been suggested. The prospect of expansion of its dominant characteristics for the future integration not only in the area of dairy industry, but in the area of food industry in general has been shown.
Keywords
Solutions, osmosis, osmotically active substances, products with intermediate humidity
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Abstract
Keywords