Abstract
The properties of dispersed systems in whey and whey concentrates, the features of the processes of their centrifugal separation and the main technological parameters of separation are considered. The properties of dispersed systems are defined through the concept of separability. The formation of a protein precipitation is of great importance in centrifugal separation processes. Technological schemes for separation depend on the origination of whey, the presence of fat and the necessity to isolate certain dispersed particles.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
More From: IOP Conference Series: Earth and Environmental Science
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.