RESEARCH OF CONCENTRATED CURD WHEY ELECTROCHEMICAL ACTIVATION PROCESS

Abstract

The topicality of food concentrate on the base of curd whey treated by electrochemical activation method manufacturing is proved. Change in composition and physical-chemical attributes of concentrated curd whey in the course of electrochemical activation is studied.

Keywords

• творожная сыворотка
• электрохимическая активация
• пищевой концентрат
• curd whey
• electrochemical activation
• food concentrate