Effect of adjusted pH prior to ultrafiltration of skim milk on membrane performance and physical functionality of milk protein concentrate

Journal of Dairy Science

Volumn 99, Issue 2, 2016, Pages 1083-1094

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

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Calcium; Milk protein concentrate; PH; Ultrafiltration

Indexed keywords

ARTIFICIAL MEMBRANE; CASEIN; MICELLE; MILK PROTEIN; POWDER;

ANALYSIS; ANIMAL; ARTIFICIAL MEMBRANE; CHEMISTRY; DEVICES; FOOD HANDLING; MICELLE; MILK; PARTICLE SIZE; PASTEURIZATION; PH; POWDER; PROCEDURES; SOLUBILITY; ULTRAFILTRATION;

ANIMALS; CASEINS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MEMBRANES, ARTIFICIAL; MICELLES; MILK; MILK PROTEINS; PARTICLE SIZE; PASTEURIZATION; POWDERS; SOLUBILITY; ULTRAFILTRATION;

EID: 84955662598     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9842     Document Type: Article

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