Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids

Innovative Food Science and Emerging Technologies

Volumn 21, Issue , 2014, Pages 131-141

  Fauquant, Jacques ^b   Beaucher, Eric ^b   Sinet, Carine ^b   Robert, Benoit ^b   Lopez, Christelle ^a  

^a UMR1253   (France)

^b AGROCAMPUS OUEST   (France)

Author keywords

Bacteria; Buttermilk; Microstructure; Milk fat globule membrane; Polar lipid

Indexed keywords

DAIRY PRODUCTS; FOOD PRODUCTS; INDUSTRY; LIPIDS; MICROBIOLOGY; MICROFILTRATION; MICROSTRUCTURE; NUTRITION; OILS AND FATS; PERMEATION; PROTEINS;

BIOCHEMICAL COMPOSITION; BUTTERMILK; CROSSFLOW MICROFILTRATION; MICROBIOLOGICAL ANALYSIS; MILK FAT GLOBULES; ORGANOLEPTIC PROPERTIES; PARTICLE SIZE MEASUREMENT; POLAR LIPIDS;

BACTERIA;

BACTERIA (MICROORGANISMS);

EID: 84897053737     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.10.004     Document Type: Article

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