REHYDRATING OF DRY WHEY OPTIMIZATION BY CAVITATION DISINTEGRATION

Abstract

The article presents the results Rehydration of dry whey optimization by cavitation disintegration. Designate the optimal recovery modes of dry whey, required for the formation of high-quality properties (рН, viscosity, water activity, redox, density) solutions of different concentrations.

Keywords

• молочная сыворотка
• восстановление
• кавитационная дезинтеграция
• whey
• rehydration
• electroactivated water
• cavitational disintegration