Temperature effects on the ultrasonic separation of fat from natural whole milk

Ultrasonics Sonochemistry

Volumn 21, Issue 6, 2014, Pages 2092-2098

  Leong, Thomas ^a   Juliano, Pablo ^b   Johansson, Linda ^a   Mawson, Raymond ^b   McArthur, Sally L ^a   Manasseh, Richard ^a  

^a SWINBURNE UNIVERSITY OF TECHNOLOGY   (Australia)

^b CSIRO   (Australia)

Author keywords

Milk; Milk fat globules; Separation; Ultrasound

Indexed keywords

EMULSIFICATION; OILS AND FATS; ULTRASONICS;

HIGH FREQUENCY ULTRASOUNDS; MILK; MILK FAT GLOBULES; SEPARATION EFFICIENCY; TEMPERATURE INFLUENCE; ULTRASONIC SEPARATION; ULTRASONIC STANDING WAVES; VOLUME-WEIGHTED MEANS;

SEPARATION;

CONFERENCE PAPER; CONTROLLED STUDY; FAT CONTENT; LIPID ANALYSIS; MILK; PRIORITY JOURNAL; ROOM TEMPERATURE; TEMPERATURE; TEMPERATURE SENSITIVITY; ULTRASOUND; ANIMAL; CHEMISTRY; DEVICES; FAT INTAKE; ISOLATION AND PURIFICATION; PARTICLE SIZE; PROCEDURES;

FAT INTAKE;

ANIMALS; DIETARY FATS; MILK; PARTICLE SIZE; SONICATION; TEMPERATURE;

EID: 84904049285     PISSN: 13504177     EISSN: 18732828     Source Type: Journal    
DOI: 10.1016/j.ultsonch.2014.02.003     Document Type: Conference Paper

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