The Limiting Stable Volume Flux in Reverse Osmosis Concentration of Cheese Whey
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چکیده
منابع مشابه
Optimization of Cheese Whey Ultrafltration/Diafltration for the Production of Beverage Liquid Protein Concentrates with Lactose Partially Removed
The processing of cheese whey pre-concentrated by reverse osmosis is carried out through ultrafiltration in diafiltration mode to produce whey protein concentrates with lower lactose content to be incorporated in beverages. The initial cheese whey protein and lactose contents are 2.13g/100g and 13.22g/100g, respectively.The commercial membranes, GR95PP, supplied by Alfa Laval, Denmark, we...
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ژورنال
عنوان ژورنال: Nihon Chikusan Gakkaiho
سال: 1987
ISSN: 1346-907X,1880-8255
DOI: 10.2508/chikusan.58.927