Professional paper

Quality requirement for dairy process water

Mira Špirić ; "Dukat", Marijana Čavića 9, 10000 Zagreb

Abstract

This article describes the problem of usage of hard waters in technological processes in dairy industry and has the intention to show the importance of preparations and the observations of the chemical and microbiological quality of water in the entire technological process in milk production and dairy products. The quality of water is understood as the physical, chemical and microbiological quality of water, that is used in technological processes, depends on the range of products, on the capacity of production and on the technological equipment of the dairy.

Keywords

dairy; process water; quality requirement

Hrčak ID:

109995

URI

https://hrcak.srce.hr/109995

Publication date:

1.8.1981.

Article data in other languages: croatian

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