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Evolution of β-lactoglobulin and α-lactalbumin content during yoghurt fermentation

✍ Scribed by C. Bertrand-Harb; I.V. Ivanova; M. Dalgalarrondo; T. Haertllé


Book ID
117653054
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
127 KB
Volume
13
Category
Article
ISSN
0958-6946

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## Abstract There is considerable commercial interest in the preparation of individual whey proteins as high‐value food additives, nutraceuticals, and therapeutics. This study examined the use of membrane filtration for the separation of α‐lactalbumin and β‐lactoglobulin. Stirred cell filtration ex