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Physical, chemical and microbiological changes in liquid micellar casein concentrates induced by high-pressure treatments
(Elseiver, 2022)
Artículo / Artikulua,
Microfiltration and diafiltration were conducted to obtain 3 distinct levels of liquid micellar casein concentrates from raw skim milk: 8, 10 and 11.5 g casein/100 g. All the concentrates were subjected to 300, 450 and 600 ...
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
(Elsevier, 2022)
Artículo / Artikulua,
In dairy industry there has always been great concern about the microbial and protein quality of liquid milk protein fractions obtained by microfiltration (MF). The objectives of research were to study the impact of MF on ...