Buffering curves of ideal whey fractions obtained from a cascade membrane separation process

Skimmed milk was fractionated via a cascade system: Graphic plotting of microfiltration (MF); ultrafiltration (UF); nanofiltration (NF); and reverse osmosis (RO). The buffering curves of each fraction were studied over the pH range 4–7. Depending on their composition, the individual permeate streams...

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Veröffentlicht in:	International journal of dairy technology 2017-05, Vol.70 (2), p.287-296
Hauptverfasser:	Wolfschoon Pombo, Alan F, Spiegel, Thomas L, Hernandez‐Zenil, Erick
Format:	Artikel
Sprache:	eng
Schlagworte:	Buffering capacity Buffers Cascades Concentration (composition) Food processing industry Lactose Membrane fractionation Membrane separation Milk Milk serum Osmosis Reverse osmosis Studies Whey
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