Lower ultrafiltration temperature improves membrane performance and emulsifying properties of milk protein concentrates

Dairy Science and Technology

Volumn 95, Issue 1, 2015, Pages 15-31

  Luo, X ^a   Ramchandran, L ^a   Vasiljevic, T ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Calcium; Casein micelle; Emulsion; Membrane performance; Milk protein concentrate; Ultrafiltration

Indexed keywords

CALCIUM; CASEIN; EMULSIONS; MEMBRANE FOULING; MEMBRANES; MICELLES; PARTICLE SIZE; PROCESSING; PROTEINS; TEMPERATURE; ULTRAFILTRATION;

CASEIN MICELLES; EMULSIFYING PROPERTY; MEMBRANE PERFORMANCE; MILK PROTEIN; OPERATING TEMPERATURE; POLYETHERSULFONE MEMBRANE; PROCESS MODIFICATIONS; PROCESSING TEMPERATURE;

EMULSIFICATION;

EID: 84921907029     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-014-0192-3     Document Type: Article

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