Transmembrane Pressure and Recovery of Serum Proteins during Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions

Milk pre-processing steps-storage at 4 °C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 μm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially before 0.1 µm-microfiltration (MF) of skimmed milk to ens...

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Detalles Bibliográficos
Autores principales: Granger-Delacroix, Manon, Leconte, Nadine, Garnier-Lambrouin, Fabienne, Le Goff, Françoise, Van Audenhaege, Marieke, Gésan-Guiziou, Geneviève
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231117/
https://www.ncbi.nlm.nih.gov/pubmed/32230882
http://dx.doi.org/10.3390/foods9040390

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7231117/
https://www.ncbi.nlm.nih.gov/pubmed/32230882
http://dx.doi.org/10.3390/foods9040390

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