Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation
During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the f...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI AG
2021-05-01
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| Series: | Foods |
| Assuntos: | |
| Acceso en liña: | https://www.mdpi.com/2304-8158/10/5/1090 |
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