EurekaMag.com logo
+ Site Statistics
References:
53,869,633
Abstracts:
29,686,251
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Homogenization of milk and milk concentrates using a Laval nozzle



Homogenization of milk and milk concentrates using a Laval nozzle



Schweizerische Milchwirtschaftliche Forschung 11(3): 39-45



This is an excerpt from M. Grob's thesis (Dissertation ETH Zurich no. 6965 (1982)). A 3-cylinder Manton-Gaulin homogenizer was used, the nozzle assemblies of the 1st and 2nd stages being replaced by devices (digrammatically illustrated) constructed by the authors and including the Laval nozzle.

(PDF emailed within 1 workday: $29.90)

Accession: 001085424

Download citation: RISBibTeXText



Related references

Homogenisation of milk and milk concentrates by means of a Laval nozzle. Milchwissenschaft = Milk science international 37(12): 716-719, 1982

The effect of homogenization of whole milk, skim milk and milk fat on nisin activity against Listeria innocua. International Journal of Food Microbiology 46(2): 151-157, 2000

The effect of homogenization of whole milk, skim milk and milk fat on nisin activity against Listeria innocua. International journal of food microbiology 46(2): 151-157, 1999

Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder. Journal of the Science of Food & Agriculture 79(8): 1117-1122, June, 1999

Homogenization of milk and milk products. (1) General aspects. Market milk. Alimentacion, Equipos y Tecnologia 15(6): 31-36, 1996

UHT treatment of milk concentrates obtained by nanofiltration. The influence of septic and aseptic homogenization on heat stability and keeping quality. Deutsche Milchwirtschaft 49(8): 307-310, 1998

Physical properties of fluid milk products part 4 heat conductivity of milk cream and milk concentrates. Nahrung (Chem Physiol Technol) 15(3): 269-277, 1971

Physical properties of fluid milk products. IV. Heat conductivity of milk, cream and milk concentrates. Nahrung. 15: 3, 269-277, 1971

Selenium contents of milk originating from various species, milk powders and milk protein concentrates in Hungary. Mengen und Spurenelemente 14 Arbeitstagung, Jena 25/26 November 1994: 116-118, 1994

Physical properties of liquid milk products. 4. Heat conductivity of milk, cream and milk concentrates. Die Nahrung 15(3): 269-277, 1971

Physical properties of fluid milk products. III. Specific heat of milk, cream and milk concentrates. Nahrung, 14: 6, 475-83, 1970

Physical properties of liquid milk products. I. Density of milk, cream and milk concentrates. Nahrung, 14: 2, 137-43, 1970

Physical properties of liquid milk products, n. Viscosity of milk, cream and milk concentrates. Nahrung, 14: 4, 303-11, 1970

Physical properties of fluid milk products. I. Density of milk, cream and milk concentrates. Nahrung 4 (2) 137-143, 1970

Testing the milk system of the Alfa Laval milking apparatus cooperating with milk pipeline. Roczniki 09) 67-76, 1979