Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation

During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the f...

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Detalles Bibliográficos
Autores principales: Schiffer, Simon, Adekunle, Bello Teslim, Matyssek, Andreas, Hartinger, Martin, Kulozik, Ulrich
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156618/
https://www.ncbi.nlm.nih.gov/pubmed/34068990
http://dx.doi.org/10.3390/foods10051090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8156618/
https://www.ncbi.nlm.nih.gov/pubmed/34068990
http://dx.doi.org/10.3390/foods10051090

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