Microfiltration applied to dairy streams: removal of bacteria

Microfiltration applied in the dairy industry for bacteria removal is an important technology for extending the shelf life of milk while maintaining or even improving its organoleptic and nutritional properties. This article reviews the evolution of this technique over recent years and the advances...

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Veröffentlicht in:	Journal of the science of food and agriculture 2013-01, Vol.93 (2), p.187-196
Hauptverfasser:	García, Leticia Fernández, Blanco, Silvia Álvarez, Rodríguez, Francisco A Riera
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Bacteria Cattle ceramic Dairy industry Dairying - methods Filters Filtration - instrumentation Filtration - methods Filtration - trends Food Contamination - prevention & control Food Preservation - instrumentation Food Preservation - methods Food science Gram-Negative Bacteria - growth & development Gram-Positive Bacteria - growth & development membranes Microbial Viability microfiltration milk Milk - microbiology Nutrition Pasteurization
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