Fresh whole milk and semi-skimmed milk were filtered using MF and UF membrane technology, as a strategy for the concentration of milk proteins aimed at production of stretched-curd cheese. Ceramic membranes of different pare sizes (0,4S IJm, 0,2 IJm, 300 kDa, lSO kDa, SO kDa and 8 kDa) were used to...
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| Format: | Article |
| Online Access: |
https://revistas.sena.edu.co/index.php/int/article/view/1120 |
| _version_ | 1862441153561886720 |
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| author | González-Téllez, Juan Carlos |
| author_facet | González-Téllez, Juan Carlos |
| description | Fresh whole milk and semi-skimmed milk were filtered using MF and UF membrane technology, as a strategy for the concentration of milk proteins aimed at production of stretched-curd cheese. Ceramic membranes of different pare sizes (0,4S IJm, 0,2 IJm, 300 kDa, lSO kDa, SO kDa and 8 kDa) were used to evaluate the influence of this parameter over productivity and selectivity. For filtration of semi-skimmed milk (1,1% w/w fat) 300 kDa and 0,2 1-1m membranes showed the highest permeabilities of 167±69 kg m-z h-1 and 71,9±42kg m-z h-1 and protein retention percentages of 89,98% and 89,08%, respectively. Tests with whole milk showed lower productivity during filtration for the evaluated pare diameters under the same operating conditions. |
| format | Article |
| id | citeisa-1120 |
| institution | OJS - REV_INTEGRA |
| record_format | dc |
| spellingShingle | Influence of fresh milk filtration using membranes on the production of stretched-curd cheese González-Téllez, Juan Carlos |
| title | Influence of fresh milk filtration using membranes on the production of stretched-curd cheese |
| url | https://revistas.sena.edu.co/index.php/int/article/view/1120 |
