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SKIM MILK PROTEIN RECOVERY AND PURIFICATION BY ULTRAFILTRATION Influence of Temperature on Permeation Rate and Retention
Author(s) -
POMPEI C.,
RESMINI P.,
PERI C.
Publication year - 1973
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1973.tb02095.x
Subject(s) - political science , chemistry
PROTEIN CONCENTRATES obtained by ultrafiltration of skim milk may be used for the production of highly pure protein powders (Peri et al., 197313) or for cheese manufacture (Maubois and Mocquot, 1971). The following points are of critical importance in determining the feasibility and economy of the process: (a) maximum protein retention; (b) minimum retention of lactose and other low molecular weight contaminants; (c) maximum