Calcium reduced skim milk retentates obtained by means of microfiltration
Author:
Funder
Research Association of the German Food Industry
Publisher
Elsevier BV
Subject
Food Science
Reference44 articles.
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2. Characterization, concentration and utilization of sweet and acid whey;Alsaed;Pakistan J. Nutr.,2013
3. Vatless manufacturing of low-moisture part-skim mozzarella cheese from highly concentrated skim milk microfiltration retentates;Ardisson-Korat;J. Dairy Sci.,2004
4. Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes;Beckman;J. Dairy Sci.,2010
5. Solute polarization and cake formation in membrane ultrafiltration: causes, consequences, and control techniques;Blatt,1970
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