Physical and Engineering Characteristics of Skim Milk

by Thyarla, Aravind
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Thyarla, Aravind Physical and Engineering Characteristics of Skim Milk
Thyarla, Aravind - Physical and Engineering Characteristics of Skim Milk

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Skim milk is a by-product obtained during the separation of cream from milk. It is rich in solid-not-fat content and has high nutritional value. The physical and engineering properties of skim milk can provide necessary information for the optimal design of unit operations of the manufacturing process and thereby quality control of final products. In addition, the characterization of food system is important to establish relation between flows and correlate physical parameter with sensory evaluation. Flow behavior of food products has a tremendous importance since these properties are determinant factors in equipment design, quality control and unit operations such as pumping, homogenization, blending, cooling, pasteurization, sterilization, evaporation and dehydration etc. In innovation of new technologies for processing of skim milk, the physical, flow and rheological characteristics are important.


Thyarla, Aravind
Agrawal, A. K.
Sinha, Geetesh

Further information

Biography Artist:
Aravind Thyarla:B.Tech. (Dairy Technology Kamareddy, S.V.V.U., (Andhra Pradesh), M.Tech. (Dairy Engineering), Chhattisgarh Kamdhenu Vishwavidyalaya, Raipur. Er. Aravind Thyarla has published 8 scientific papers and many popular articles.
Number of Pages:
Media Type:
LAP Lambert Academic Publishing

Master Data

Product Type:
Paperback book
Release date:
July 19, 2018
Package Dimensions:
0.22 x 0.15 x 0.005 m; 0.172 kg
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