Resultado de búsqueda
this study, two model GSYs (UF-YOG and UF-MILK) were produced to compare the composition, UF performance, and energy consumption of the two processes. For UF-MILK, skim milk was ultrafiltered with a 30 kDa spiral-wound UF membrane to achieve a 3 volume reduction factor (VRF). The retentate was fermented to a pH of 4.5.
1 de abr. de 2012 · Based on these data, energy consumption during yogurt production process is calculated as 17,283.6 MJ, exergy consumption as 18,392.3 MJ and CO 2 emission as 1075.70 kg.
Two yoghurts were prepared from ultrafiltered milk (with concentration factors 3 and 1.5, CF1 and CF2 samples, respectively) added with probiotic (Bifidobacterium animalis subsp. lactis) and ...
The numerical results were carried out with the support of mass and energy balances, which show the mass yield of the process which was 99.8% and the energy ratio, finding that there is a loss of energy in the equipment caused by the operational conditions that are necessary in the process.
4 de sept. de 2018 · Ultrafiltration (UF) can be used to concentrate yogurt to produce Greek-style yogurt (GSY) (UF-YOG), but this generates acid whey permeate, which is an environmental issue.
1 de ene. de 2017 · This chapter describes various ingredients and their composition for use in the production of yogurt. The quality of milk required for yogurt manufacture is briefly discussed. Various steps required for formulation and processing of popular styles of yogurt are described.
29 de sept. de 2020 · A complete life cycle assessment (LCA) was performed to compare the standard technology (centrifugation) with two new technologies (fortification and ultrafiltration) to reduce acid whey volumes. Three milk protein concentrate alternatives were also assessed.
