Characterization of Milk Proteins in Ultrafiltration Permeate
نویسندگان
چکیده
منابع مشابه
Characterization of Milk Proteins in Ultrafiltration Permeate and Their Rejection Coefficients
The most widespread method applied for standardization of milk protein in cheese production isultrafiltration. In the current study, pasteurized, unhomogenized whole milk was ultrafiltered with APVultrafiltration system, 51 spiral wound, polysulfone membrane with 20000 Da molecular weight cut off (DDS,Nakskov, Denmark) at 50 ˚C, such that the pressure difference between the two sides of membran...
متن کاملPermeate 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...
متن کاملregression models of viscosity and density of permeate as a function of operation parameters in ultrafiltration of milk
viscosity (µ) and density (ρ) are important physical roperties for analysis of membrane processes performance and for designing a new membrane process. in addition, the energy requirement for fluid pumping is depend on these two physical properties magnitiude. in this study, firstly, the effects of different process factors such as transmembrane pressure (51, 101, 152, 203 and 253 kpa), tempera...
متن کاملHealth-Related Aspects of Milk Proteins
Milk is an important component of a balanced diet and contains many valuable constituents. A considerable part of the milk healthbenefits is related to its proteins, not only for their nutritive value but also for their biological properties. Scientific evidence suggests that anticarcinogenic activities, antihypertensive properties, immune system modulation, and other metabolic features of milk...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1988
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(88)79858-6