Progressive freeze concentration of skim milk in an agitated vessel: effect of the coolant temperature and stirring rate on the process performance

Abstract

The aim of this study was to investigate the freeze-concentration of skimmed milk by a progressive freeze concentration process. The progressive freeze concentration procedure was performed at three different temperatures (5, 10, and 15 C) and stirring rates (0, 500, and 1000 r/min).Postprint (published version