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Microporous Ultrafiltration of Skim Milk

✍ Scribed by J.H. WOYCHIK; P. COOKE; D. LU

Book ID
108818405
Publisher
Institute of Food Technologists
Year
1992
Tongue
English
Weight
478 KB
Volume
57
Category
Article
ISSN
0022-1147

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Protein-enriched yoghurt by ultrafiltrat
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✍ Agustin Brazuelo; Elena SuΓ‘rez; Francisco A Riera; Ricardo Alvarez; JosΓ© R Igesi πŸ“‚ Article πŸ“… 1995 πŸ› John Wiley and Sons 🌐 English βš– 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