Le Lait

Vol. 80 No. 1 Janvier-Février 2000

Special Issue: New applications of membrane technology in the dairy industry

Flat ceramic membranes for the treatment of dairy products: comparison with tubular ceramic membranes p. 5
A. Grangeon, P. Lescoche
Abstract | PDF file (1 MB)
UHT processed milk concentrates p. 15
J. Hinrichs
Abstract | References | PDF file (89 KB)
Cheesemaking properties of a new dairy-based powder made by a combination of microfiltration and ultrafiltration p. 25
A. Garem, P. Schuck, J.-L. Maubois
Abstract | References | PDF file (48 KB)
Rennet coagulation of heated milk concentrates p. 33
R. Schreiber, J. Hinrichs
Abstract | References | PDF file (83 KB)
The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses p. 43
G. Mucchetti, G. Zardi, F. Orlandini, C. Gostoli
Abstract | References | PDF file (61 KB)
Influence of milk treatment and ripening conditions on quality of Raclette cheese p. 51
T. Klantschitsch, H.-P. Bachmann, Z. Puhan
Abstract | References | PDF file (241 KB)
Use of cold microfiltration to produce unique $\beta$ -casein enriched milk gels p. 69
D.L. van Hekken, V.H. Holsinger
Abstract | References | PDF file (41 KB)
Effect of homogenization of cream on composition, yield, and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk p. 77
B.S. Oommen, V.V. Mistry, M.G. Nair
Abstract | References | PDF file (87 KB)
Fractionation of globular milk fat by membrane microfiltration p. 93
H. Goudédranche, J. Fauquant, J.-L. Maubois
Abstract | References | PDF file (24 KB)
Manufacturing of $\alpha$ -lactalbumin-enriched whey systems by selective thermal treatment in combination with membrane processes p. 99
C. Kiesner, I. Clawin-Rädecker, H. Meisel, W. Buchheim
Abstract | References | PDF file (427 KB)
Effect of peptide distribution on the fractionation of whey protein hydrolysates by nanofiltration membranes p. 113
Y. Pouliot, S.F. Gauthier, J. L'Heureux
Abstract | References | PDF file (38 KB)
Shear separation: a promising method for protein fractionation p. 121
M.F. Hurwitz
Abstract | References | PDF file (43 KB)
Critical stability conditions in skimmed milk crossflow microfiltration: impact on operating modes p. 129
G. Gésan-Guiziou, G. Daufin, E. Boyaval
Abstract | References | PDF file (630 KB)
Implementation of integrated membrane processes for pilot scale development of fractionated milk components p. 139
P.M. Kelly, J. Kelly, R. Mehra, D.J. Oldfield, E. Raggett, B.T. O'Kennedy
Abstract | References | PDF file (1 MB)
Nanofiltration of sweet whey by spiral wound organic membranes: Impact of hydrodynamics p. 155
R. Jeantet, J. Rodríguez, A. Garem
Abstract | References | PDF file (79 KB)
Hydrodynamic factors affecting flux and fouling during ultrafiltration of skimmed milk p. 165
A.S. Grandison, W. Youravong, M.J. Lewis
Abstract | References | PDF file (75 KB)
Selective isolation of cationic amino acids and peptides by electro-membrane filtration p. 175
G. Bargeman, M. Dohmen-Speelmans, I. Recio, M. Timmer, C. van der Horst
Abstract | References | PDF file (86 KB)
Method for the production of antibacterial peptides from biological fluids at an ionic membrane. Application to the isolation of nisin and caprine lactoferricin p. 187
I. Recio, C.J. Slangen, S. Visser
Abstract | References | PDF file (60 KB)
Selective extraction of lysozyme from a mixture with lactoferrin. Role of the physico-chemical environment p. 197
B. Chaufer, M. Rabiller-Baudry, D. Lucas, F. Michel, M. Timmer
Abstract | References | PDF file (50 KB)