Dairy industry
Dairy industry
Молочная промышленность
1019-8946
6a84bda494fbba14f78763e7
Информационный материал
Information material
Информационный материал
How the market is changing the requirements for ultra‑pasteurization units
Как рынок меняет требования к установкам ультрапастеризации
Березуцкий
Артем Анатольевич
Berezutsky
Artem Anatol'evich
TDNT Engineering
Краснодар
Россия
TDNT Engineering
Krasnodar
Russian Federation
17
08
2026
17
08
2026
4
9
27
07
2026
31
07
2026
© 2026 Березуцкий А.А. Все права защищены.
© 2026 Berezutsky A.A. All rights reserved.
2026
Березуцкий Артем Анатольевич
Berezutsky Artem Anatol'evich
https://jsocnet.ru/en/nauka/publications/6a84bda494fbba14f78763e7/view
[
de Souza, A. B. Prior denaturation and aggregation of whey proteins: Impact on UHT high-protein dairy beverages / A. B. de Souza [et al.] // Food and Bioproducts Processing. 2024. Vol. 144. P. 43–49. https://doi.org/10.1016/j.fbp.2023.12.008
de Souza, A. B. Prior denaturation and aggregation of whey proteins: Impact on UHT high-protein dairy beverages / A. B. de Souza [et al.] // Food and Bioproducts Processing. 2024. Vol. 144. P. 43–49. https://doi.org/10.1016/j.fbp.2023.12.008
]
[
André, C. Calcium chelation by phosphate Ions and its influence on fouling mechanisms of whey protein solutions in a plate heat exchanger / C. André [et al.] // Foods. 2021. Vol. 10(2). Art. no. 259. https://doi.org/10.3390/foods10020259
André, C. Calcium chelation by phosphate Ions and its influence on fouling mechanisms of whey protein solutions in a plate heat exchanger / C. André [et al.] // Foods. 2021. Vol. 10(2). Art. no. 259. https://doi.org/10.3390/foods10020259
]
[
Wang, B. Effect of direct steam injection and instantaneous Ultra-High-Temperature (DSI-IUHT) sterilization on the physicochemical quality and volatile flavor components of milk / B. Wang [et al.] // Molecules. 2023. Vol. 28(8). Art. no. 3543. https://doi.org/10.3390/molecules28083543
Wang, B. Effect of direct steam injection and instantaneous Ultra-High-Temperature (DSI-IUHT) sterilization on the physicochemical quality and volatile flavor components of milk / B. Wang [et al.] // Molecules. 2023. Vol. 28(8). Art. no. 3543. https://doi.org/10.3390/molecules28083543
]
[
Huppertz, T. Constituent fouling during heat treatment of milk: A review / T. Huppertz, H. Nieuwenhuijse // International Dairy Journal. 2022. Vol. 126. Art. no. 105236. https://doi.org/10.1016/j.idairyj.2021.105236
Huppertz, T. Constituent fouling during heat treatment of milk: A review / T. Huppertz, H. Nieuwenhuijse // International Dairy Journal. 2022. Vol. 126. Art. no. 105236. https://doi.org/10.1016/j.idairyj.2021.105236
]
[
Lalwani, S. Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale / S. Lalwani [et al.] // International Dairy Journal. 2024. Vol. 153. Art. no. 105901. https://doi.org/10.1016/j.idairyj.2024.105901
Lalwani, S. Impact of thermal processing on micronutrients and physical stability of milk and cream at dairy production scale / S. Lalwani [et al.] // International Dairy Journal. 2024. Vol. 153. Art. no. 105901. https://doi.org/10.1016/j.idairyj.2024.105901
]
[
Alhachami, F. R. Fouling threshold model of plate heat exchangers for use in the dairy industry / F. R. Alhachami [et al.] // Food Science and Technology. 2023. Vol. 43. Art. no. e03422. https://doi.org/10.5327/fst.03422
Alhachami, F. R. Fouling threshold model of plate heat exchangers for use in the dairy industry / F. R. Alhachami [et al.] // Food Science and Technology. 2023. Vol. 43. Art. no. e03422. https://doi.org/10.5327/fst.03422
]
[
Murphy, T. R. The Impact of pH on fouling and related physicochemical properties of skim milk concentrate during heat treatment / T. R. Murphy [et al.] // Foods. 2024. Vol. 13(19). Art. no. 3100. https://doi.org/10.3390/foods13193100
Murphy, T. R. The Impact of pH on fouling and related physicochemical properties of skim milk concentrate during heat treatment / T. R. Murphy [et al.] // Foods. 2024. Vol. 13(19). Art. no. 3100. https://doi.org/10.3390/foods13193100
]
[
Abdallah, M. Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages / M. Abdallah [et al.] // Food and Bioproducts Processing. 2023. Vol. 137. P. 45–55. https://doi.org/10.1016/j.fbp.2022.10.012
Abdallah, M. Impact of casein demineralization on the fouling of UHT plant and the heat stability of high protein beverages / M. Abdallah [et al.] // Food and Bioproducts Processing. 2023. Vol. 137. P. 45–55. https://doi.org/10.1016/j.fbp.2022.10.012
]
[
Ávila-Sierra, A. Molecular understanding of fouling induction and removal: effect of the interface temperature on milk deposits / A. Ávila-Sierra [et al.] // ACS Applied Materials & Interfaces. 2021. Vol. 13(30). P. 35506–35517. https://doi.org/10.1021/acsami.1c09553
Ávila-Sierra, A. Molecular understanding of fouling induction and removal: effect of the interface temperature on milk deposits / A. Ávila-Sierra [et al.] // ACS Applied Materials & Interfaces. 2021. Vol. 13(30). P. 35506–35517. https://doi.org/10.1021/acsami.1c09553
]
[
von Harbou, E. Whey protein fouling on polymeric heat exchangers / E. von Harbou [et al.] // Heat Transfer. 2024. Vol. 53(6). P. 2948–2964. https://doi.org/10.1002/htj.23070
von Harbou, E. Whey protein fouling on polymeric heat exchangers / E. von Harbou [et al.] // Heat Transfer. 2024. Vol. 53(6). P. 2948–2964. https://doi.org/10.1002/htj.23070
]
[
Skoglund, T. Minimising bubble-related fouling: A theoretical proposal for UHT processing of milk / T. Skoglund // International Journal of Dairy Technology. 2023. Vol. 77(2). P. 594–503. https://doi.org/10.1111/1471-0307.13037
Skoglund, T. Minimising bubble-related fouling: A theoretical proposal for UHT processing of milk / T. Skoglund // International Journal of Dairy Technology. 2023. Vol. 77(2). P. 594–503. https://doi.org/10.1111/1471-0307.13037
]