Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures-Reference-Cited by-同舟云学术

Processing and protein-fractionation characteristics of different polymeric membranes during filtration of skim milk at refrigeration temperatures

Published:2015-09 Issue: Volume:48 Page:23-30
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Crowley Shane V.,Caldeo Veronica,McCarthy Noel A.,Fenelon Mark A.,Kelly Alan L.,O'Mahony James A.

Funder

Irish Department of Agriculture, Food and the Marine

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference31 articles.

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3. Effect of microfiltration concentration factor on serum protein removal from skim milk using spiral-wound polymeric membranes;Beckman;Journal of Dairy Science,2013

4. Production efficiency of micellar casein concentrate using polymeric spiral-wound microfiltration membranes;Beckman;Journal of Dairy Science,2010

5. Christensen, J., & Holst, H. H. (2014). Method of producing beta-casein compositions and related products. Patent application 051315 (WO 2014/114709 A2).

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