Concentration of skim milk by reverse osmosis: characterization and flow decline modelling
نویسندگان
چکیده
منابع مشابه
The Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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ژورنال
عنوان ژورنال: Brazilian Journal of Food Technology
سال: 2019
ISSN: 1981-6723
DOI: 10.1590/1981-6723.02819