A comparative study of the fractionation of regular buttermilk and whey buttermilk by microfiltration

Journal of Food Engineering

Volumn 77, Issue 3, 2006, Pages 521-528

  Morin, P ^a,b   Pouliot, Y ^a   Jimenez Flores R ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b CALIFORNIA POLYTECHNIC STATE UNIVERSITY   (United States)

Author keywords

Buttermilk; Microfiltration; Milk fat globule membrane; Whey buttermilk; Whey cream

Indexed keywords

CASEIN; DAIRY PRODUCTS; FRACTIONATION; MICELLES; PERMSELECTIVE MEMBRANES; PHOSPHOLIPIDS;

BUTTERMILK; MILK FAT GLOBULE MEMBRANE; WHEY BUTTERMILK; WHEY CREAM;

MICROFILTRATION;

EID: 33745186484     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.06.065     Document Type: Article

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