Effect of annatto addition and bleaching treatments on ultrafiltration flux during production of 80% whey protein concentrate and 80% serum protein concentrate
نویسندگان
چکیده
منابع مشابه
Dairy Foods: Filtration and Drying
Our objective was to determine if annatto color or bleaching had any influence on ultrafiltration (UF) flux during production of 80% whey protein concentrate (WPC) or 80% serum protein concentrate (SPC). Cheddar cheese whey (18 vats using 900 kg of whole milk each) and microfiltration (MF) permeate of skim milk (18 processing runs using 1000 kg of skim milk each) were produced. The 18 runs were...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2013
ISSN: 0022-0302
DOI: 10.3168/jds.2012-6009