Bacteriological Aspects of Microfiltration of Cheese Whey-Reference-Cited by-同舟云学术

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Bacteriological Aspects of Microfiltration of Cheese Whey

Published:1986-02 Issue:2 Volume:69 Page:326-328
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Merin Uzi

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference8 articles.

1. Processing of whey by means of membranes and some applications of whey protein concentrates;de Boer;J. Soc. Dairy Technol.,1977

2. Ultrafiltration production of whey protein concentrates;Goldsmith;Dairy Field,1981

3. Microfiltration of sweet cheese whey;Merin;N.Z. J. Dairy Sci. Technol.,1983

4. Microfihration of cheese brine;Merin;J. Dairy Res.,1983

5. Bacteriological quality of cheese whey for membrane processing;Merin;J. Dairy Sci.,1984

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fruit juice processing using membrane technology: A review;Innovative Food Science & Emerging Technologies;2017-10

2. Goat sweet whey quality - chemical composition and microbiological status;J FOOD SAF FOOD QUAL;2016

3. Temperature dependent membrane fouling during filtration of whey and whey proteins;Journal of Membrane Science;2015-10

4. Enhancement of ultrafiltration-performance and improvement of hygienic quality during the production of whey concentrates;International Dairy Journal;2015-06

5. Separations in Food Processing: Part 2 - Membrane Processing, Ion Exchange, and Electrodialysis;Food Processing Handbook;2011-12-12

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