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Methionine Enrichment of Milk Protein by Enzymatic Peptide Modification

✍ Scribed by GY. HAJÓS; I. ÉLIÁS; A. HALÁSZ

Book ID
108813538
Publisher
Institute of Food Technologists
Year
1988
Tongue
English
Weight
446 KB
Volume
53
Category
Article
ISSN
0022-1147

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✍ Agustin Brazuelo; Elena Suárez; Francisco A Riera; Ricardo Alvarez; José R Igesi 📂 Article 📅 1995 🏛 John Wiley and Sons 🌐 English ⚖ 540 KB

## 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