Application of cross-flow microfiltration to semi-hard cheese production from milk retentates

Desalination

Volumn 250, Issue 3, 2010, Pages 1091-1094

  Schreier, Katrin ^a   Schafroth, Karl ^a   Thomet, Andreas ^b  

^a AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

^b HF Finnatec GmbH   (Switzerland)

Author keywords

Cassette module; High viscous protein concentrates; Microfiltration; Semi hard cheese

Indexed keywords

CASSETTE MODULE; CHEESE INDUSTRY; CONCENTRATION FACTORS; CONCENTRATION OF; CROSSFLOW MICROFILTRATION; DRY MATTERS; FREE BASIS; HIGH DRY MATTER; HYBRID TECHNOLOGY; LEGAL REQUIREMENTS; MEMBRANE SYSTEM; PROTEIN CONCENTRATES; RETENTATE; SEMI-HARD CHEESE; SENSORY QUALITIES; SKIM MILKS; STANDARD TECHNOLOGY;

CERAMIC MEMBRANES; PILOT PLANTS; PROTEINS; ULTRAFILTRATION;

MICROFILTRATION;

CERAMICS; CONCENTRATION (COMPOSITION); FOOD INDUSTRY; MEMBRANE; PROTEIN; RETENTION; TECHNOLOGICAL DEVELOPMENT; ULTRAFILTRATION;

EID: 71549136481     PISSN: 00119164     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.desal.2009.09.115     Document Type: Article

References (3)

1. Saboya L.V., and Maubois J.L. Current developments of microfiltration technology in the dairy industry. Lait 80 (2000) 541-553
2. Neocleous M., Barbano D.M., and Rudan M.A. Impact of low concentration factor microfiltration on milk component recovery and Cheddar cheese yield. J. Dairy Sci. 85 (2000) 2415-2424
3. Neocleous M., Barbano D.M., and Rudan M.A. Impact of low concentration factor microfiltration on composition and aging of Cheddar cheese. J. Dairy Sci. 85 (2000) 2425-2437