Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk-Reference-Cited by-同舟云学术

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Membrane Fractionation Processes for Removing 90% to 95% of the Lactose and Sodium from Skim Milk and for Preparing Lactose and Sodium-Reduced Skim Milk

Published:2008-11 Issue:9 Volume:73 Page:C639-C647
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Morr C.V.,Brandon S.C.

Publisher

Wiley

Subject

Food Science

Reference29 articles.

1. Electron microscopical studies of ultrafiltration concentrates of skim milk and cheese made therefrom. 1. Behavior of the casein micelles during ultrafiltration;Buchheim;Milchwissenschaft,1976

2. Ultrafiltration and Microfiltration Handbook

3. Production of lactose-free milk by ultrafiltration;Domagk;Milchwissenschaft,1981

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2. The Application of Membrane Separation Technology in the Dairy Industry;Technological Approaches for Novel Applications in Dairy Processing;2018-06-20

3. Integration of membrane technology in microalgae biorefineries;Journal of Membrane Science;2014-08

4. Membranes in the Dairy Industry;ACS Symposium Series;2011-01

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