文章基本信息

标题：Ultrafiltration of the whole milk
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作者：Ostojić, Mihailo ; Prijić, Milan ; Tintor, Mirjana 等
期刊名称：Mljekarstvo
印刷版ISSN：0026-704X
电子版ISSN：1846-4025
出版年度：1984
卷号：34
期号：2
页码：41-46
出版社：Hrvatska Mljekarska Udruga
摘要：Studies of the use of ultrafiltration in the dairy industry have been concerned with processing of whole milk. Tubular ultrafiltration membranes were used - ultrafiltration pilot unit UFS - 1, ALFA-LAVAL with the ROMICON holow fiber cartridge. Fresh, pasteurized, whole milk was concentrated to 26,10-30,16% total solids and 12,24-18,07% proteins. The positive effect of temperature on the permeate flux with increasing concentration factor indicated the importance of concentration polarization in whole milk ultrafiltration. The rejection coefficients for milk proteins, fat, lactose and ash did not wary with temperature or pressure. Retentates were used for making white soft cheese and low lactose yogurts.
关键词：whole milk; ultrafiltration