Membrane microfiltration: a tool for a new approach in dairy technology
The main technico-economical interest in prior enrichment of micellar casein in cheese milk lies in the coproduct generated, the MMF that we have named an 'ideal whey'. Through UF with a membrane having a molecular weight cut-off (MWCO) of 10 000 Da and a diafiltration step, a very purifie...
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Published in | Australian Journal of Dairy Technology Vol. 57; no. 2; pp. 92 - 96 |
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Main Author | |
Format | Conference Proceeding Journal Article |
Language | English |
Published |
Melbourne
Australian Society of Dairy Technology
01.07.2002
Dairy Industry Association of Australia |
Subjects | |
Online Access | Get full text |
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Summary: | The main technico-economical interest in prior enrichment of micellar casein in cheese milk lies in the coproduct generated, the MMF that we have named an 'ideal whey'. Through UF with a membrane having a molecular weight cut-off (MWCO) of 10 000 Da and a diafiltration step, a very purified Whey Proteins Isolate (WPI) (Proteins / Total Solids ratio = 0.975) is obtained ([Maubois] et al. 2001). |
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ISSN: | 0004-9433 |