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Fractionation of pasteurized skim milk proteins by dynamic filtration

✍ Scribed by Valentina Espina; Michel Y. Jaffrin; Luhui Ding; B. Cancino

Book ID
116488769
Publisher
Elsevier Science
Year
2010
Tongue
English
Weight
892 KB
Volume
43
Category
Article
ISSN
0963-9969

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## Abstract Ultrafiltration (UF) and reverse osmosis (RO) have been used to increase the total solids of skim‐milk in order to produce a protein‐enriched yoghurt. Milk concentrated by either process can be fermented adequately, but RO does not change the proportions of milk components. Ultrafiltrat