Free Access
Issue |
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
|
|
---|---|---|
Page(s) | 69 - 76 | |
DOI | https://doi.org/10.1051/lait:2000108 |
References
- 1
- AOAC, Official Methods of Analysis, 15th ed. Assoc. of Official Analytical Chemists, Washington, DC., Methods 945.46, 984.15, and 989.04, 1990.
- 2
- Davies D.T., Law A.J.R., Variation in the protein composition of bovine casein micelles and serum casein in relation to micellar size and milk temperature, J. Dairy Res. 50 (1983) 67-75.
- 3
-
Famelart M.H., Hardy C., Brulé G., Factors affecting the extraction of
-casein, Lait 69 (1989) 47-57.
- 4
- Fox P.F., Mulvihill D.M., Casein, in: P. Harris (Ed.), Food Gels, Elsevier, London, 1990, pp. 121-173.
- 5
- Harwalkar V.R., Kalab M, Susceptibility of yoghurt to syneresis. Comparison of centrifugation and drainage methods, Milchwissenschaft 38 (1983) 517-522.
- 6
- Holt C., Horne D.S., The dairy casein micelle: Evolution of the concept and implications for dairy technology, Neth. Milk Dairy J. 50 (1996) 85-111.
- 7
- Kapsimalis D.J., Zall R.R., Ultrafiltration of skim milk at refrigerated temperatures, J. Dairy Sci. 64 (1981) 1945-1950.
- 8
-
Le Berre O., Daufin G., Fouling and selectivity of membrane during separation of
-casein, J. Membrane Sci. 88 (1994) 263-270.
- 9
- Maubois J.L., Recent developments in membrane technology, Latte 22 (1997) 186-191.
- 10
- McMahon D.J., Brown R.J., Richardson G.H., Ernstrom C.A., Effects of calcium, phosphate, and bulk culture media on milk coagulation properties, J. Dairy Sci. 67 (1984) 930-938.
- 11
- Ono T., Murayama T., Kaketa S., Odagiri S., Changes in the protein composition and size distribution of bovine casein micelles induced by cooling, Agric. Biol. Chem. 54 (1990) 1385-1392.
- 12
- Parnell-Clunies E.M., Kakuda Y., Mullen K., Arnott D.R., deMan J.M., Physical properties of yogurt: A comparison of vat versus continuous heating systems of milk, J. Dairy Sci. 69 (1986) 2593-2603.
- 13
- Renner E., Abd El-Salam M.H., in: Application of ultrafiltration in the dairy industry, Elsevier, NY, 1991.
- 14
- Rosenberg M., Current and future applications for membrane processing in the dairy industry, Trends Food Sci. Technol. 6 (1995) 12-19.
- 15
- SAS Institute, SAS/STAT User's Guide, Version 6.12 for Windows, Vol. 2, 4th ed., SAS Institute, Cary NC, 1989.
- 16
- Schmidt R.H., Morris H.A., Gelation properties of milk proteins, soy proteins, and blended protein systems, Food Technol. 38 (1984) 85-96.
- 17
-
Terre E., Maubois J.L., Brulé G., Pierre A., Manufacture of a composition enriched with
-casein, French patent No. 2 592 769, 1986.
- 18
- Walstra P., On the stability of casein micelles, J. Dairy Sci. 73 (1990) 1965-1979.
- 19
- Woychik J.H., Preparation of simulated human milk protein by low temperature microfiltration, US Patent No. 5169666, 1992.
Abstract Copyright INRA, EDP Sciences