НЕТРАДИЦИОННЫЕ СПОСОБЫ ВОДОПОДГОТОВКИ В ПРОИЗВОДСТВЕ СЫВОРОТОЧНЫХ НАПИТКОВ

NONTRADITIONAL WAYS OF WATER PREPARATION FOR WHEY-BASED BEVERAGES PRODUCTION

El Moghazy AH. ^a

Affiliation

a Moscow State University of Applied Biotechnology (MGUPB)

Copyright ©El Moghazy et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.

Abstract

The article deals with the peculiarities of people's diet in hot climate. The water preparation technologies and advanced ways of dry dairy products recombination are considered.

Keywords

Beverages, cheese whey, water preparation, water activation, magnet water treatment, cavitational water processing, dry dairy products solubility, acoustic water treatment

REFERENCES

Fundamentals of Cheese Science / Patrick F. Fox, Timothy P. Guinee, Timothy M. Cogan, Paul L. H. McSweeney, 2000. - Р. 411.
Biochem. J. (1986) Vol. 236, 503-507. (Printed in Great Britain). Clark D. CARRINGTON and Mohamed B. ABOU-DONIA. Department of Pharmacology, Duke University Medical Center, Durham, NC 27710, U.S.A.
ILCA BULLETIN.International livestock center for Africa, P.O. Box 5689, Addis Ababa, Ethiopia. - 1987 (аpril). - №27. -Р. 10-16.

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