Temperature‐controlled gelation of casein concentrates enabled by the utilisation of acid whey permeate as a diafiltration medium in microfiltration-Reference-Cited by-同舟云学术

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Temperature‐controlled gelation of casein concentrates enabled by the utilisation of acid whey permeate as a diafiltration medium in microfiltration

Published:2022-12-02 Issue:1 Volume:76 Page:240-251
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J of Dairy Tech

Author:

Reitmaier Michael¹^ORCID,Kulozik Ulrich¹

Affiliation:

1. Chair of Food and Bioprocess Engineering, TUM School of Life Sciences Technical University of Munich Weihenstephaner Berg 1 Freising Germany

Funder

Allianz Industrie Forschung

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12922

Reference50 articles.

1. Study of the fouling of inorganic membranes by acidified milks using scanning electron microscopy and electrophoresis. I. Membrane with pore diameter 0·2 μm

2. Impact of zeta potential and size of caseins as precursors of fouling deposit on limiting and critical fluxes in spiral ultrafiltration of modified skim milks

3. Depletion of Whey Proteins and Calcium by Microfiltration of Acidified Skim Milk Prior to Cheese Making

4. Cheese whey wastewater: Characterization and treatment

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