Novel approaches for the separation of dairy components and manufacture of dairy ingredients

Dairy-Derived Ingredients: Food and Nutraceutical Uses

Volumn , Issue , 2009, Pages 3-23

  Kulozik, U ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902420375     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845697198.1.3     Document Type: Chapter

References (10)

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2. Strohmaier W. Proceedings, IDF Conference on Advances in Fractionation and Separation: Processes for novel dairy applications. Chromatographic fractionation of whey proteins 2003, 81-93. Bruges, Belgium, 7-12 Sept.
3. Jelen P., Tossavainen O. Low lactose and lactose free milk and dairy products - prospects, technologies and applications. Australian J. Dairy Technol. 2003, 58(2):161-165.
4. Brothersen C.F., Olson N.F., Richardson T. Recovery of calcium phosphate from ultrafiltration permeates. J. Dairy Sci. 1982, 65:17-23.
5. Tolkach A., Kulozik U. Optimization of thermal pre-treatment conditions for the separation of native α-lactalbumin from whey protein concentrates by means of selective denaturation of β-lactoglobulin. J. Food Sci. 2005, 70(9):557-566.
6. Tolkach A., Kulozik U. Fractionation of whey proteins and caseinomacropeptide by means of enzymatic crosslinking and membrane separation techniques. J. Food Eng. 2005, 67(1-2):13-20.
7. Thomae C., Krause I., Kulozik U. Precipitation behaviour of caseinomacropeptides and their simultaneous determination with whey proteins by RP-HPLC. Int. Dairy J. 2006, 16(4):285-293.
8. R. M. Sandblom, US Pat. 4 105 547, 1978.
9. Kulozik U., Kersten M. Fraktionieren von Proteinen mittels Mikrofiltration. Chemie Ingenieur Technik 2001, 73:1622-1625.
10. Weigert T., Altmann J., Ripperger S. Crossflow electrofiltration in pilot scale. J. Membrane Sci. 1999, 159:253-262.