Effect of whey nanofiltration process combined with diafiltration on the rheological and physicochemical properties of ricotta cheese

Food Research International

Volumn 56, Issue , 2014, Pages 92-99

  Prudêncio, Elane Schwinden ^a   Müller, Carmen M O ^a   Fritzen Freire, Carlise B ^b   Amboni, Renata D M Castanho ^a   Petrus, José C Cunha ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b Science and Technology of Santa Catarina   (Brazil)

Author keywords

Diafiltration; Nanofiltration; Rheological properties; Ricotta cheese; Whey

Indexed keywords

DIAFILTRATION; MICRO-STRUCTURAL CHARACTERISTICS; MICRO-STRUCTURAL PROPERTIES; PHYSICOCHEMICAL PROPERTY; PROTEIN CONTENTS; RHEOLOGICAL PROPERTY; VOLUME REDUCTION FACTOR; WHEY;

RHEOLOGY;

NANOFILTRATION;

EID: 84891638666     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.12.017     Document Type: Article

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