Effect of membrane material chemistry and properties on biofouling susceptibility during milk and cheese whey ultrafiltration

Journal of Membrane Science

Volumn 542, Issue , 2017, Pages 208-216

  Chamberland, Julien ^a   Beaulieu Carbonneau, Gabrielle ^a   Lessard, Marie Hélène ^a   Labrie, Steve ^a   Bazinet, Laurent ^a   Doyen, Alain ^a   Pouliot, Yves ^a  

^a LAVAL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIAL DNA; BACTERIAL RNA; GENOMIC DNA; RNA 16S;

ARTICLE; ARTIFICIAL MEMBRANE; BACTERIAL SPORE; BIOFOULING; BIOINFORMATICS; CHEESE; COMPARATIVE STUDY; CONTROLLED STUDY; DAIRY INDUSTRY; DNA BARCODING; FOOD PROCESSING; GENE DOSAGE; HIGH THROUGHPUT SEQUENCING; MEMBRANE STRUCTURE; MICROBIAL COMMUNITY; MILK; NONHUMAN; PRIORITY JOURNAL; SURFACE PROPERTY; ULTRAFILTRATION; WHEY; ZETA POTENTIAL;

FOULING; MEMBRANES; ULTRAFILTRATION;

EID: 85027401271     PISSN: 03767388     EISSN: 18733123     Source Type: Journal    
DOI: 10.1016/j.memsci.2017.08.012     Document Type: Article

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