Chemical Quality of Raw Milk Retentate processed by Ultra-filtration or Reverse Osmosis at the Dairy Farm-Reference-Cited by-同舟云学术

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Chemical Quality of Raw Milk Retentate processed by Ultra-filtration or Reverse Osmosis at the Dairy Farm

Published:2015-12-14 Issue:1 Volume:69 Page:31-37
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Sørensen Ida¹,Jensen Søren²,Ottosen Niels²,Neve Tommas³,Wiking Lars¹

Affiliation:

1. Department of Food Science; Aarhus University; Blichers Allé 20 DK-8830 Tjele Denmark

2. Arla Foods Ingredients Group P/S; Sønderupvej 26 DK-6920 Videbaek Denmark

3. Arla Foods; Arla Strategic Innovation Centre; Roerdrumvej 10 DK-8820 Brabrand Denmark

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference24 articles.

1. Plasmin in milk and dairy products: an update;Bastian;International Dairy Journal,1996

2. Lipoprotein lipase - Mechanism of product inhibition;Bengtsson;European Journal of Biochemistry,1980

3. Concentration of Raw whole milk by reverse osmosis and its influence on fat globules;Boer;Desalination,1980

4. Membrane fractionation of milk: state of the art and challenges;Brans;Journal of Membrane Science,2004

5. Factors affecting the hydrolytic action of plasmin in milk;Crudden;International Dairy Journal,2005

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1. On the Development of Emulsion Destabilization Technologies for Dairy Industry;Food Engineering Reviews;2023-02-10

2. Farmers' preferences for adopting on-farm concentration of raw milk: Results from a discrete choice experiment in Germany;Journal of Dairy Science;2022-04

3. The relationship between ultra-small-angle X-ray scattering and viscosity measurements of casein micelles in skim milk concentrates;Food Research International;2021-09

4. Forward osmosis concentration of milk: Product quality and processing considerations;Journal of Dairy Science;2021-07

5. Applications of reverse osmosis in dairy processing: an Indian perspective;Journal of Food Science and Technology;2021-01-21

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