Combination of microfiltration and heat treatment for ESL milk production: Impact on shelf life-Reference-Cited by-同舟云学术

Combination of microfiltration and heat treatment for ESL milk production: Impact on shelf life

Published:2014-05 Issue: Volume:128 Page:1-9
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Fernández García L.,Riera Rodríguez F.A.

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

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2. Membrane fractionation of milk: state of the art and challenges;Brans;J. Membr. Sci.,2004

3. Use of microfiltration to improve fluid milk quality;Elwell;J. Dairy Sci.,2006

4. Microfiltration applied to dairy streams: removal of bacteria;Fernandez;J. Food Sci. Agric.,2013

5. Fredsted, L.B., Rysstad, G., Eie, T., 1996. Pure-Lac™: the new milk with protected freshness and extended shelf life. In: Proceedings of the IDF Symposium 1995: Heat Treatments and Alternative Methods, pp. 104–125. Brussels, Belgium.

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