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 |
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https://revistas.sena.edu.co/index.php/int/article/view/1120 |
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