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Title:

Enhancement of ultrafiltration-performance and improvement of hygienic quality during the production of whey concentrates

Document type:
Zeitschriftenaufsatz
Author(s):
Steinhauer, T.; Schwing, J.; Krauß, S.; Kulozik, U.
Abstract:
Ultrafiltration (UF) is used for the concentration of whey proteins from whey. Membrane fouling during processing results in a decrease in flux, while the predominant molecular fouling reaction and fouling species are still largely unknown. Heat-induced whey protein aggregates are inevitably generated in industrial cheese-making processes, and were found to accelerate membrane fouling during whey concentration. By means of upstream microfiltration prior to UF, these aggregates can be selectively...     »
Journal title:
International Dairy Journal
Year:
2015
Journal volume:
45
Pages contribution:
8--14
Fulltext / DOI:
doi:10.1016/j.idairyj.2015.01.010
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