Permeate Flux During Ultrafiltration of Whey: Influence of Milk Coagulant Used for Cheese Manufacture
نویسندگان
چکیده
منابع مشابه
Permeate from cheese whey ultrafiltration is a source of milk oligosaccharides.
Previously undescribed oligosaccharides in bovine cheese whey permeate were characterized by a combination of nanoelectrospray Fourier Transform Ion Cyclotron Resonance (nESI-FTICR) mass spectrometry and matrix-assisted laser desorption/ionization Fourier transform ion cyclotron resonance (MALDI-FTICR) mass spectrometry. Oligosaccharide composition was elucidated by collision-induced dissociati...
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probable use of chemical and biochemical detergents to wash polysulphone membranes using in milk ultrafiltration needs a multidisciplinary investigation. by increasing use of these membranes in food processing, washing and recovery of initial permeate flux, in order to use for a longer time from this technology, has much importance. in this research, influence of chemical detergents including e...
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BACKGROUND Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time. Wild type and engineered microorganisms...
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In this study, the effect of ultrasound irradiation on the flux recovery and fouling mitigation for the membranes made of the polysulfone by the phase inversion method were investigated. Two ultrasound irradiation regimes, including inside and outside the module, were chosen for this study. The experiments were conducted to investigate the effect of ultrasound irradiation on the membrane struct...
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Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus ferment...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1988
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(88)79817-3