Abstract
The article deals with assessment of possibility of refractometric method applying Brix scale for total solids content determination in whey obtained while manufacturing separated cottage cheese and treated with baromembrane methods. The data illustrating the correlation of Brix index and total solids content of whey were obtained; individual shifts of Brix index for main whey components were determined. The results of investigation allow using the measured indexes of total solids on the Brix scale for whey processing control.Keywords
Whey, content investigation, refractometry, Bx-indexREFERENCES
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