Skim milk whey cryoconcentration and impact on the composition of the concentrated and ice fractions

Food and Bioprocess Technology

Volumn 2, Issue 1, 2009, Pages 80-88

  Aider, Mohammed ^a   De Halleux, Damien ^a   Melnikova, Inna ^b  

^a UNIVERSITÉ LAVAL   (Canada)

^b Consulting and Development in Food Engineering ^*  (Canada)

Author keywords

Cryoconcentration; Dry matter; Lactose; Protein; Skim whey

Indexed keywords

AVERAGE VALUES; CRYOCONCENTRATION; DRY MATTER; DRY MATTER CONTENTS; ICE FRACTIONS; LACTOSE; MATHEMATICAL EQUATIONS; SKIM MILKS; SKIM WHEY; TOTAL PROTEINS; WHOLE MILKS;

SUGARS;

ICE;

EID: 65149088245     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-007-0023-0     Document Type: Article

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