Effect of partial acidification on the ultrafiltration and diafiltration of skim milk: Physico-chemical properties of the resulting milk protein concentrates

Published 2017 View Full Article

Authors

Keywords

Skim milk, Milk protein concentrate, Casein micelle, Partial pre-acidification, Ultrafiltration, Diafiltration

Journal

JOURNAL OF FOOD ENGINEERING

Volume 212, Issue -, Pages 55-64

Publisher

Elsevier BV

Online

2017-05-20

DOI

10.1016/j.jfoodeng.2017.05.019

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