Effect of pH, temperature and milk dilution on skim milk microfiltration
نویسندگان
چکیده
The separation of whey proteins from caseins has traditionally been carried out by precipitation of the caseins, either through destabilisation by rennet or by acidification. Microfiltration (MF) is a membrane filtration process that has been investigated for the fractionation of milk proteins [1,2,3]. Microfiltration membranes with molecualr weight cutoff (MWCO) 0.1 μm can be used to separate proteins based on size allowing the whey proteins to permeate through while caseins are retained by the membranes.
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