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Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
(Elsevier Science, 2022)
Artículo / Artikulua,
The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two ...
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 ...