The effect of linear velocity and flux on performance of ceramic graded permeability membranes when processing skim milk at 50°C

Journal of Dairy Science

Volumn 97, Issue 5, 2014, Pages 2619-2632

  Zulewska, Justyna ^a   Barbano, David M ^b  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^b Department of Food Science Northeast Dairy Foods Research Center Cornell University ^*  (United States)

Author keywords

Flux; Linear velocity; Microfiltration; Serum protein removal

Indexed keywords

PLASMA PROTEIN;

ANIMAL; CERAMICS; CHEMISTRY; DEVICES; FILTRATION; FOOD HANDLING; MILK; PASTEURIZATION; PERMEABILITY; PRESSURE;

ANIMALS; BLOOD PROTEINS; CERAMICS; FILTRATION; FOOD HANDLING; MILK; PASTEURIZATION; PERMEABILITY; PRESSURE;

EID: 84899094664     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2013-7635     Document Type: Article

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