Membrane microfiltration: A tool for a new approach in dairy technology

Australian Journal of Dairy Technology

Volumn 57, Issue 2, 2002, Pages 92-96

  Maubois, J L ^a  

^a CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; COLLOIDS; ENZYMES; FOOD PROCESSING; GELATION; HEAT TREATMENT; OPTIMIZATION; PERMSELECTIVE MEMBRANES; PORE SIZE; PROCESS CONTROL; SUSPENSIONS (FLUIDS); ULTRAFILTRATION;

MEMBRANE MICROFILTRATION;

DAIRY PRODUCTS;

EID: 0036056479     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (20)

1. Breakdown of caseins by proteinases in bovine milk with high somatic cells counts arising from mastiffs or infusion with bacterial endotoxin
2. WPI by microfiltration of skim milk
3. Characterising ripening in UF-cheese
4. Slow and fast dietary proteins differently modulate postprandial protein accretion
5. Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurisation
6. Microfiltration du lait sur membrane minérale
7. Société des céramiques techniques
8. Fractionation of globular milk fat by membrane microfiltration
9. Listeria monocytogenes: Its importance in the dairy industry
10. Attenuated starters: An efficient means to influence cheese ripening, a review
11. The use of ultrafiltration technology in cheesemaking
12. Milk microfiltrate, a convenient starting material for fractionation of whey proteins and derivatives
13. Application of membrane separation technology to cheese production
14. Préparation de phosphocaseinate natif par microfiltration sur membrane
15. Impact of broken cells of lactococci or propionibacteria on the ripening of Saint-Paulin UF-cheeses: Extent of proteolysis and GC-MS profiles
16. Current developments of microfiltration technology in the dairy industry