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Optimization of the heat stability of protein‐rich concentrates prepared by ultrafiltration of skim‐milk
Author(s) -
MUIR D. D.,
SWEETSUR A. W. M.
Publication year - 1984
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1984.tb00349.x
Subject(s) - diafiltration , ultrafiltration (renal) , skimmed milk , heat stability , chemistry , chromatography , food science , materials science , microfiltration , membrane , biochemistry , composite material
Summary Methods of improving the heat stability of protein‐rich concentrates prepared by ultrafiltration of skim‐milk have been evaluated. It has been found that concentrate diafiltration promotes large increases in heat stability with little penalty in terms of processing difficulties.