Changes in the Chemical Composition During Ultrafiltration of Skim Milk

Five batches of pasteurized skim milk were concentrated to approximately 2-, 4-, and 5-fold by UF. Chemical analyses of the skim milk and retentates were done to determine the change in chemical composition that occurred during UF. (DBO)

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Bibliographische Detailangaben
Veröffentlicht in:	Journal of dairy science 1991-03, Vol.74 (3), p.788-795
Hauptverfasser:	Premaratne, R. J, Cousin, M. A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences chemical composition cow's milk Food industries Fundamental and applied biological sciences. Psychology ultrafiltration
Online-Zugang:	Volltext
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Beschreibung
Zusammenfassung:	Five batches of pasteurized skim milk were concentrated to approximately 2-, 4-, and 5-fold by UF. Chemical analyses of the skim milk and retentates were done to determine the change in chemical composition that occurred during UF. (DBO)
ISSN:	0022-0302 1525-3198
DOI:	10.3168/jds.S0022-0302(91)78226-X