Review: Freeze Concentration Technology Applied to Dairy Products

Freeze concentration is a process of concentrating liquid products by freezing the water content and subsequently removing the so-formed ice crystals from the food system. In dairy processing, this technology offers the advantage of minimizing the heat abuse of sensitive milk components, such as pro...

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Veröffentlicht in:Food Science and Technology International 2011-02, Vol.17 (1), p.5-13
Hauptverfasser: Sánchez, J, Hernández, E, Auleda, J.M, Raventós, M
Format: Artikel
Sprache:eng
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