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Changes in whey proteins condensed by ultrafiltration

, : Changes in whey proteins condensed by ultrafiltration. XXI International Dairy Congress Vol 1, Book 2: 173

Ultrafiltration of whey to give 10- and 20-fold increase in protein concentration slightly increased the solubility of the whey proteins.

Accession: 001053042

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Related references

Hiddink, J.; Boer, R. de; Nooy, P.F.C., 1976: Ultrafiltration of condensed whey. In the Netherlands there is an increasing tendency for whey to be concentrated before transport to a central processing plant, where it may be ultrafiltered. This article describes experiments in which whey with 5.5-25% TS was concentrated in a Rh...

Nilsson, J.L., 1988: Fouling of an ultrafiltration membrane by a dissolved whey protein concentrate and some whey proteins. The influence of adsorption on the pure water flux through a polysulphone membrane was determined using whey protein concentrate (LACPRODAN 80), beta -lactoglobulin and alpha -lactalbumin as solutes. Flux decreases as concentration of the solution...

Holland, S., 1986: Thoughts on the use of reverse osmosis for concentrating milk- and whey products, and the use of ultrafiltration to extract proteins from whey. This discussion was presented at a Norsk Meieriteknisk Forening conference held on 8-9 April 1986. It gives a comparison of energy costs, for concentration of milk prior to drying, between reverse osmosis (RO), mechanical vapour recompression (MVR...

Rao, D.V.; Renner, E., 1988: Studies on the application of ultrafiltration for the manufacture of Cheddar cheese. I. Determination of the optimum temperature for heat denaturation of whey proteins in the ultrafiltration concentrate. Whole milk was preconc. for cheesemaking by ultrafiltration (UF). The UF concentrate was heat-treated to induce a complex formation between casein and whey protein to increase cheese yield. The concentrate was heated at 65, 70, 75 or 80 degrees C...

Fiedler, J., 1985: Formation of deposits by milk salts and whey proteins during evaporation of whey and ultrafiltration permeate in a falling-film evaporator. A specially developed evaporator was used to study deposition during evaporation of ultrafiltration permeate, whey and whey concentrate. Deposition from permeate was caused by crystallization of Ca3(PO4)2 and decreased at low pH. Deposition from w...

Shimazaki, K.; Kuroda, K., 1989: Fractionation of whey proteins in cheese whey by ultrafiltration. In order to fractionate whey proteins in cheese whey by an ultrafiltration (UF) procedure, 7 types of membranes were used with UF laboratory module UF-LMS II (Tosoh Inc. Ltd.). The membranes used were UF-2CS membrane cassettes of 10PS, 30PS, 50PS,...

Muller, L.L.; Hayes, J.F.; Griffin, A.T., 1973: Studies on whey processing by ultrafiltration. I. Comparative performance of various ultrafiltration modules on whey from hydrochloric acid casein and Cheddar cheese. Preliminary studies have been made on the performance of 5 types of ultrafiltration (UF) equipment on HCl casein whey and Cheddar cheese whey. The UF modules included in the study were selected from those designed to operate at "low" pre...

Peri, C.; Setti, D., 1976: Whey and skimmilk ultrafiltration. I. Parameters affecting permeation rate in sweet whey ultrafiltration. The relationships between the permeation rate and the flow rate, flow velocity, operating pressures and protein concn. are examined for a tubular ultrafiltration membrane operating with a feed of constant concn. and a temp. of 50 deg C. Mathematic...

Beena, A.K.; Prasad, V., 1999: Beta -Galactosidase specific activity of yogurt and bifidus yogurt containing skim milk powder, condensed whey and lactose hydrolysed condensed whey. The results of this study indicated that fortification of 'bifidus' yoghurt (yoghurt manufactured using Bifidobacterium bifidum) with lactulose-hydrolysed condensed whey caused maximum specific activity of beta -galactosidase (5.24+or-0....

Beena, A.; Prasad, V., 1997: Effect of yogurt and bifidus yogurt fortified with skim milk powder, condensed whey and lactose-hydrolysed condensed whey on serum cholesterol and triacylglycerol levels in rats. The possible hypocholesterolaemic properties of milk and fermented milk products have been investigated in groups of albino rats given a basal diet, basal diet plus cholesterol, and basal diet plus cholesterol together with whole milk or standard...