Free Access Flat ceramic membranes for the treatment of dairy products: comparison with tubular ceramic membranes p. 5 André Grangeon and Philippe Lescoche DOI: https://doi.org/10.1051/lait:2000100 AbstractPDF (997.3 KB)
Free Access UHT processed milk concentrates p. 15 Jörg Hinrichs DOI: https://doi.org/10.1051/lait:2000102 AbstractPDF (87.21 KB)References
Free Access Cheesemaking properties of a new dairy-based powder made by a combination of microfiltration and ultrafiltration p. 25 Anita Garem, Pierre Schuck and Jean-Louis Maubois DOI: https://doi.org/10.1051/lait:2000104 AbstractPDF (47.12 KB)References
Free Access Rennet coagulation of heated milk concentrates p. 33 Regina Schreiber and Jörg Hinrichs DOI: https://doi.org/10.1051/lait:2000105 AbstractPDF (81.41 KB)References
Free Access The pre-concentration of milk by nanofiltration in the production of Quarg-type fresh cheeses p. 43 Germano Mucchetti, Giorgio Zardi, Fiorenzo Orlandini and Carlo Gostoli DOI: https://doi.org/10.1051/lait:2000106 AbstractPDF (59.66 KB)References
Free Access Influence of milk treatment and ripening conditions on quality of Raclette cheese p. 51 Thorid Klantschitsch, Hans-Peter Bachmann and Zdenko Puhan DOI: https://doi.org/10.1051/lait:2000107 AbstractPDF (236.0 KB)References
Free Access Use of cold microfiltration to produce unique β-casein enriched milk gels p. 69 Diane L. van Hekken and Virginia H. Holsinger DOI: https://doi.org/10.1051/lait:2000108 AbstractPDF (39.98 KB)References
Free Access Effect of homogenization of cream on composition, yield, and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk p. 77 Bonney S. Oommen, Vikram V. Mistry and Manoj G. Nair DOI: https://doi.org/10.1051/lait:2000109 AbstractPDF (84.95 KB)References
Free Access Fractionation of globular milk fat by membrane microfiltration p. 93 Henri Goudédranche, Jacques Fauquant and Jean-Louis Maubois DOI: https://doi.org/10.1051/lait:2000110 AbstractPDF (23.86 KB)References
Free Access Manufacturing of α-lactalbumin-enriched whey systems by selective thermal treatment in combination with membrane processes p. 99 Christian Kiesner, Ingrid Clawin-Rädecker, Hans Meisel and Wolfgang Buchheim DOI: https://doi.org/10.1051/lait:2000111 AbstractPDF (417.5 KB)References
Free Access Effect of peptide distribution on the fractionation of whey protein hydrolysates by nanofiltration membranes p. 113 Yves Pouliot, Sylvie F. Gauthier and Josée L'Heureux DOI: https://doi.org/10.1051/lait:2000112 AbstractPDF (37.26 KB)References
Free Access Shear separation: a promising method for protein fractionation p. 121 Mark F. Hurwitz and John D. Brantley DOI: https://doi.org/10.1051/lait:2000113 AbstractPDF (42.04 KB)References
Free Access Critical stability conditions in skimmed milk crossflow microfiltration: impact on operating modes p. 129 Geneviève Gésan-Guiziou, Georges Daufin and Evelyne Boyaval DOI: https://doi.org/10.1051/lait:2000114 AbstractPDF (614.8 KB)References
Free Access Implementation of integrated membrane processes for pilot scale development of fractionated milk components p. 139 Philip M. Kelly, James Kelly, Raj Mehra, David J. Oldfield, Elaine Raggett and Brendan T. O'Kennedy DOI: https://doi.org/10.1051/lait:2000101 AbstractPDF (1.181 MB)References
Free Access Nanofiltration of sweet whey by spiral wound organic membranes: Impact of hydrodynamics p. 155 Romain Jeantet, Jesus Rodríguez and Anita Garem DOI: https://doi.org/10.1051/lait:2000115 AbstractPDF (77.18 KB)References
Free Access Hydrodynamic factors affecting flux and fouling during ultrafiltration of skimmed milk p. 165 Alistair S. Grandison, Wirote Youravong and Michael J. Lewis DOI: https://doi.org/10.1051/lait:2000116 AbstractPDF (73.36 KB)References
Free Access Selective isolation of cationic amino acids and peptides by electro-membrane filtration p. 175 Gerrald Bargeman, Monique Dohmen-Speelmans, Isidra Recio, Martin Timmer and Caroline van der Horst DOI: https://doi.org/10.1051/lait:2000117 AbstractPDF (84.18 KB)References
Free Access 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 Isidra Recio, Charles J. Slangen and Servaas Visser DOI: https://doi.org/10.1051/lait:2000118 AbstractPDF (58.78 KB)References
Free Access Selective extraction of lysozyme from a mixture with lactoferrin by ultrafiltration. Role of the physico-chemical environment p. 197 Bernard Chaufer, Murielle Rabiller-Baudry, David Lucas, Françoise Michel and Martin Timmer DOI: https://doi.org/10.1051/lait:2000119 AbstractPDF (48.89 KB)References
