Current developments of microfiltration technology in the dairy industry
Lait, 80 6 (2000) 541-553
Articles citing this article
The Citing articles tool gives a list of articles citing the current article.
The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Cited article:
This article has been cited by the following article(s):
Investigating cold gelation properties of recombined highly concentrated micellar casein concentrate and cream for use in cheese making
Y. Lu, D.J. McMahon and A.H. VollmerJournal of Dairy Science 99 (7) 5132 (2016)
https://doi.org/10.3168/jds.2015-10791
1 (2016)
https://doi.org/10.1007/978-1-4939-2800-2_1
Milk Protein Polymer and Its Application in Environmentally Safe Adhesives
Mingruo Guo and Guorong WangPolymers 8 (9) 324 (2016)
https://doi.org/10.3390/polym8090324
35 (2016)
https://doi.org/10.1002/9781118739167.ch3
https://doi.org/10.1002/9783527696550.ch4
Concentration of contaminated single-phase detergents by means of unit and integrated membrane processes
Izabela KowalskaSeparation Science and Technology 51 (7) 1199 (2016)
https://doi.org/10.1080/01496395.2016.1146298
Microfiltration of Milk with Third Generation Ceramic Membranes
L. Fernández García and F. A. Riera RodríguezChemical Engineering Communications 202 (11) 1455 (2015)
https://doi.org/10.1080/00986445.2014.950731
Solubilization of rehydrated frozen highly concentrated micellar casein for use in liquid food applications
Y. Lu, D.J. McMahon, L.E. Metzger, A. Kommineni and A.H. VollmerJournal of Dairy Science 98 (9) 5917 (2015)
https://doi.org/10.3168/jds.2015-9482
Composite ceramic membranes from natural aluminosilicates for microfiltration applications
M.C. Almandoz, C.L. Pagliero, N.A. Ochoa and J. MarcheseCeramics International 41 (4) 5621 (2015)
https://doi.org/10.1016/j.ceramint.2014.12.144
Energy Requirements for Alternative Food Processing Technologies—Principles, Assumptions, and Evaluation of Efficiency
Oscar Rodriguez‐Gonzalez, Roman Buckow, Tatiana Koutchma and V. M. BalasubramaniamComprehensive Reviews in Food Science and Food Safety 14 (5) 536 (2015)
https://doi.org/10.1111/1541-4337.12142
1 (2015)
https://doi.org/10.1002/9781118590331.ch1
Increasing flux by back-pulsing in the microfiltration of milk
A. Arkell, F. Vrgoc, O. Wallberg and A.-S. JönssonInternational Dairy Journal 41 23 (2015)
https://doi.org/10.1016/j.idairyj.2014.10.001
Application of a membrane technology to remove bacteriophages from whey
Meike Samtlebe, Natalia Wagner, Horst Neve, et al.International Dairy Journal 48 38 (2015)
https://doi.org/10.1016/j.idairyj.2014.12.004
1 (2015)
https://doi.org/10.1002/9781118560471.ch1
Retracted Article: Bigger data open innovation: potential applications of value-added products from milk and sustainable valorization of by-products from the dairy industry
S. Ortega-Requena and S. RebouillatGreen Chem. 17 (12) 5100 (2015)
https://doi.org/10.1039/C5GC01428J
Poly(vinyl chloride) and poly(ether sulfone)‐g‐poly(ether glycol) methyl ether methacrylate blend membranes with improved ultrafiltration performance and fouling resistance
Shuhong Jiang, Jun Wang, Jun Wu and Yinchuan ChenJournal of Applied Polymer Science 132 (21) (2015)
https://doi.org/10.1002/app.41726
High-frequency flow reversal for continuous microfiltration of milk with microsieves
Tatjana Verwijst, Jacob Baggerman, Franz Liebermann and Cees J.M. van RijnJournal of Membrane Science 494 121 (2015)
https://doi.org/10.1016/j.memsci.2015.07.048
Potential Applications of Milk Fractions and Valorization of Dairy By-Products: A Review of the State-of-the-Art Available Data, Outlining the Innovation Potential from a Bigger Data Standpoint
Serge Rebouillat and Salvadora Ortega-RequenaJournal of Biomaterials and Nanobiotechnology 06 (03) 176 (2015)
https://doi.org/10.4236/jbnb.2015.63018
Combination of homogenization and cross-flow microfiltration to remove microorganisms from industrial buttermilks with an efficient permeation of proteins and lipids
Jacques Fauquant, Eric Beaucher, Carine Sinet, Benoit Robert and Christelle LopezInnovative Food Science & Emerging Technologies 21 131 (2014)
https://doi.org/10.1016/j.ifset.2013.10.004
Back-pulsing as an energy-saving method in the microfiltration of milk
A. Arkell, F. Vrgoc and A.-S. JönssonInternational Dairy Journal 35 (1) 1 (2014)
https://doi.org/10.1016/j.idairyj.2013.10.006
Initial pasteurisation effects on the protein fractionation of skimmed milk by microfiltration
Sigrid Svanborg, Anne-Grethe Johansen, Roger K. Abrahamsen and Siv B. SkeieInternational Dairy Journal 37 (1) 26 (2014)
https://doi.org/10.1016/j.idairyj.2014.02.004
A combination of microfiltration and high pressure treatment for the elimination of bacteria in bovine colostrum
T. Gosch, S. Apprich, W. Kneifel and S. NovalinInternational Dairy Journal 34 (1) 41 (2014)
https://doi.org/10.1016/j.idairyj.2013.06.014
Role of somatic cells on dairy processes and products: a review
N. Li, R. Richoux, M. Boutinaud, P. Martin and V. GagnaireDairy Science & Technology 94 (6) 517 (2014)
https://doi.org/10.1007/s13594-014-0176-3
Influence of multilayer packaging and microfiltration process on milk shelf life
Michele S. Pinto, Ana C.S. Pires, Helena M.P. Sant’Ana, Nilda F.F. Soares and Antonio F. CarvalhoFood Packaging and Shelf Life 1 (2) 151 (2014)
https://doi.org/10.1016/j.fpsl.2014.01.006
Food Engineering Handbook
Theodoros VarzakasContemporary Food Engineering, Food Engineering Handbook 20143634 61 (2014)
https://doi.org/10.1201/b17803-4
Uso de microfiltração para melhoria da qualidade e extensão da vida de prateleira de leite pasteurizado
Veridiana de Carvalho AntunesBrazilian Journal of Food Technology 17 (1) 75 (2014)
https://doi.org/10.1590/bjft.2014.011
33 (2014)
https://doi.org/10.1002/9781118846315.ch3
Dairy Microbiology and Biochemistry
Golfo Moatsou and Ekaterini MoschopoulouDairy Microbiology and Biochemistry 1 (2014)
https://doi.org/10.1201/b17297-2
Combination of microfiltration and heat treatment for ESL milk production: Impact on shelf life
L. Fernández García and F.A. Riera RodríguezJournal of Food Engineering 128 1 (2014)
https://doi.org/10.1016/j.jfoodeng.2013.11.021
Microfiltration of concentrated milk protein dispersions: The role of pH and minerals on the performance of silicon nitride microsieves
V. Carpintero-Tepole, E. Brito-de la Fuente, E. Martínez-González and B. Torrestiana-SánchezLWT - Food Science and Technology 59 (2) 827 (2014)
https://doi.org/10.1016/j.lwt.2014.06.057
A physicochemical investigation of membrane fouling in cold microfiltration of skim milk
T.J. Tan, D. Wang and C.I. MoraruJournal of Dairy Science 97 (8) 4759 (2014)
https://doi.org/10.3168/jds.2014-7957
https://doi.org/10.1002/9781118598634.oth
https://doi.org/10.1002/9781118598634.ch4
Computer simulation of energy use, greenhouse gas emissions, and costs for alternative methods of processing fluid milk
P.M. Tomasula, N. Datta, W.C.F. Yee, et al.Journal of Dairy Science 97 (7) 4594 (2014)
https://doi.org/10.3168/jds.2013-7546
Development and shelf-life determination of pasteurized, microfiltered, lactose hydrolyzed skim milk
A.E.C. Antunes, A.T. Silva e Alves, D.A. Gallina, et al.Journal of Dairy Science 97 (9) 5337 (2014)
https://doi.org/10.3168/jds.2014-8020
1 (2014)
https://doi.org/10.1007/978-3-642-40872-4_41-5
Effects of tangential microfiltration and pasteurisation on the rheological, microbiological, physico‐chemical and sensory characteristics of sugar cane juice
Katia Rezzadori, Rodrigo R. Petrus, Silvia Benedetti, Claudimir A. Carminatti and José C. C. PetrusInternational Journal of Food Science & Technology 48 (1) 1 (2013)
https://doi.org/10.1111/j.1365-2621.2012.03124.x
Improved isolation of bioactive components of bovine colostrum using cross‐flow microfiltration
Thomas Gosch, Silvia Apprich, Wolfgang Kneifel and Senad NovalinInternational Journal of Dairy Technology 66 (2) 175 (2013)
https://doi.org/10.1111/1471-0307.12027
1 (2013)
https://doi.org/10.1007/978-3-642-40872-4_1534-1
Handbook of Membrane Reactors
A. Cassano and A. BasileHandbook of Membrane Reactors 296 (2013)
https://doi.org/10.1533/9780857097347.1.296
THE REMOVAL OF PSYCHROTROPIC SPORES FROM MILK PROTEIN ISOLATE FEEDS USING TUBULAR CERAMIC MICROFILTERS
LAURA E. HEAD and MICHAEL R. BIRDJournal of Food Process Engineering 36 (1) 113 (2013)
https://doi.org/10.1111/j.1745-4530.2011.00661.x
Perspective of Membrane Technology in Dairy Industry: A Review
Pavan Kumar, Neelesh Sharma, Rajeev Ranjan, et al.Asian-Australasian Journal of Animal Sciences 26 (9) 1347 (2013)
https://doi.org/10.5713/ajas.2013.13082
176 (2013)
https://doi.org/10.1002/9781118457009.ch8
205 (2013)
https://doi.org/10.1002/9781118493441.ch8
Sequential optimisation of yield and sensory quality of semi-hard cheese manufactured from a mixture of ultrafiltered ewes' and cows' milk
D. Delgado, G. Salazar and M. GarcíaInternational Dairy Journal 32 (2) 89 (2013)
https://doi.org/10.1016/j.idairyj.2013.04.008
A novel composite microfiltration membrane: Structure and performance
Zhiguo Zhao, Jianfen Zheng, Bo Peng, et al.Journal of Membrane Science 439 12 (2013)
https://doi.org/10.1016/j.memsci.2013.03.036
Effect of microfiltration concentration factor on serum protein removal from skim milk using spiral-wound polymeric membranes1
S.L. Beckman and D.M. BarbanoJournal of Dairy Science 96 (10) 6199 (2013)
https://doi.org/10.3168/jds.2013-6655
Concentration of soybean isoflavones by nanofiltration and the effects of thermal treatments on the concentrate
Silvia Benedetti, Elane Schwinden Prudêncio, José Marcos Gontijo Mandarino, Katia Rezzadori and José Carlos Cunha PetrusFood Research International 50 (2) 625 (2013)
https://doi.org/10.1016/j.foodres.2011.04.032
128 (2013)
https://doi.org/10.1002/9781118457009.ch6
208 (2013)
https://doi.org/10.1002/9781118457009.ch10
225 (2013)
https://doi.org/10.1002/9781118457009.ch11
Comparison of functional properties of 34% and 80% whey protein and milk serum protein concentrates
P.J. Luck, B. Vardhanabhuti, Y.H. Yong, et al.Journal of Dairy Science 96 (9) 5522 (2013)
https://doi.org/10.3168/jds.2013-6617
Production of an 18% protein liquid micellar casein concentrate with a long refrigerated shelf life
Irma Amelia and David M. BarbanoJournal of Dairy Science 96 (5) 3340 (2013)
https://doi.org/10.3168/jds.2012-6033
Ripening of cheese made from full concentrated milk retentate with and without peptidase addition
Terhi Aaltonen and Ilkka HuumonenInternational Journal of Dairy Technology 66 (2) 214 (2013)
https://doi.org/10.1111/1471-0307.12039
Intensification of microfiltration using a blade-type turbulence promoter
Svetlana Popović, Dragica Jovičević, Marko Muhadinović, Spasenija Milanović and Miodrag N. TekićJournal of Membrane Science 425-426 113 (2013)
https://doi.org/10.1016/j.memsci.2012.09.032
Updating Nutritional Data and Evaluation of Technological Parameters of Italian Milk
Pamela Manzi, Maria Di Costanzo and Maria MatteraFoods 2 (2) 254 (2013)
https://doi.org/10.3390/foods2020254
Microfiltration applied to dairy streams: removal of bacteria
Leticia Fernández García, Silvia Álvarez Blanco and Francisco A Riera RodríguezJournal of the Science of Food and Agriculture 93 (2) 187 (2013)
https://doi.org/10.1002/jsfa.5935
Separation process for very concentrated emulsions and suspensions in the food industry
A.M.C. van Dinther, C.G.P.H. Schroën and R.M. BoomInnovative Food Science & Emerging Technologies 18 177 (2013)
https://doi.org/10.1016/j.ifset.2012.12.007
Storage stability of prebiotic fermented milk obtained from permeate resulting of the microfiltration process
Janaina Debon, Elane Schwinden Prudêncio, José Carlos Cunha Petrus, Carlise Beddin Fritzen-Freire, Carmen M.O. Müller, Renata D. de M. Castanho Amboni and Cleide Rosana Werneck VieiraLWT - Food Science and Technology 47 (1) 96 (2012)
https://doi.org/10.1016/j.lwt.2011.12.029
769 (2012)
https://doi.org/10.1002/9781444398274.ch27
Aceitação de leite microfiltrado por consumidores com idade entre 7 e 70 anos
Rita de Cássia dos Santos Navarro da Silva, Christiane Mileib Vasconcelos, Jéssica Yoko Suda, Valéria de Paula Rodrigues Minim, Ana Clarissa dos Santos Pires and Antônio Fernandes de CarvalhoRevista do Instituto Adolfo Lutz 71 (3) 481 (2012)
https://doi.org/10.53393/rial.2012.v71.32454
Soft matter approaches to structured foods: from “cook-and-look” to rational food design?
Job UbbinkFaraday Discussions 158 9 (2012)
https://doi.org/10.1039/c2fd20125a
Manufacture of bioactive peptide-rich concentrates from Whey: Characterization of pilot process
Tânia G. Tavares, Manuela Amorim, David Gomes, et al.Journal of Food Engineering 110 (4) 547 (2012)
https://doi.org/10.1016/j.jfoodeng.2012.01.009
Factors affecting the inactivation of the natural microbiota of milk processed by pulsed electric fields and cross-flow microfiltration
Oscar Rodríguez-González, Markus Walkling-Ribeiro, Shesha Jayaram and Mansel W GriffithsJournal of Dairy Research 78 (3) 270 (2011)
https://doi.org/10.1017/S0022029911000367
Investigation of microfiltration for pretreatment of whey concentration
Hui Ye, Jinjin Lei, Yuzhong Zhang, Hong Li, Guangfen Li, Zhanping Cao and Liping XieDesalination and Water Treatment 34 (1-3) 173 (2011)
https://doi.org/10.5004/dwt.2011.2914
1078 171 (2011)
https://doi.org/10.1021/bk-2011-1078.ch011
Encyclopedia of Dairy Sciences
J.-L. MauboisEncyclopedia of Dairy Sciences 307 (2011)
https://doi.org/10.1016/B978-0-12-374407-4.00286-7
Twisted tapes as turbulence promoters in the microfiltration of milk
Svetlana Popović and Miodrag N. TekićJournal of Membrane Science 384 (1-2) 97 (2011)
https://doi.org/10.1016/j.memsci.2011.09.016
Development of a new polymer membrane — PVB/PVDF blended membrane
Li Yan and Jun WangDesalination 281 455 (2011)
https://doi.org/10.1016/j.desal.2011.08.024
161 (2011)
https://doi.org/10.1002/9780470959169.ch7
REMOVAL OF BACILLUS ANTHRACIS STERNE SPORE FROM COMMERCIAL UNPASTEURIZED LIQUID EGG WHITE USING CROSS-FLOW MICROFILTRATION*
S. MUKHOPADHYAY, P.M. TOMASULA, J.B. LUCHANSKY, A. PORTO-FETT and J.E. CALLJournal of Food Processing and Preservation 35 (4) 550 (2011)
https://doi.org/10.1111/j.1745-4549.2011.00551.x
Pilot-scale crossflow-microfiltration and pasteurization to remove spores of Bacillus anthracis (Sterne) from milk
P.M. Tomasula, S. Mukhopadhyay, N. Datta, et al.Journal of Dairy Science 94 (9) 4277 (2011)
https://doi.org/10.3168/jds.2010-3879
Screening for the potential probiotic yeast strains from raw milk to assimilate cholesterol
Li-Shui Chen, Ying Ma, Jean-Louis Maubois, et al.Dairy Science & Technology 90 (5) 537 (2010)
https://doi.org/10.1051/dst/2010001
Evaluation of Biological and Biochemical Quality of Whey Protein
Fabiano Kenji Haraguchi, Maria Lucia Pedrosa, Heberth de Paula, Rinaldo Cardoso dos Santos and Marcelo Eustáquio SilvaJournal of Medicinal Food 13 (6) 1505 (2010)
https://doi.org/10.1089/jmf.2009.0222
45 (2010)
https://doi.org/10.1002/9783527631384.ch3
25 (2010)
https://doi.org/10.1002/9783527631384.ch2
Isoflux® ceramic membranes — Practical experiences in dairy industry
Marcin Skrzypek and Martin BurgerDesalination 250 (3) 1095 (2010)
https://doi.org/10.1016/j.desal.2009.09.116
Encyclopedia of Agricultural, Food, and Biological Engineering, Second Edition
D. Vidal-Brotóns, M. L. Gras, L. Mayor and P. FitoEncyclopedia of Agricultural, Food, and Biological Engineering, Second Edition 1021 (2010)
https://doi.org/10.1081/E-EAFE2-120045846
Rheological and physico-chemical characterization of prebiotic microfiltered fermented milk
Janaina Debon, Elane Schwinden Prudêncio and José Carlos Cunha PetrusJournal of Food Engineering 99 (2) 128 (2010)
https://doi.org/10.1016/j.jfoodeng.2010.02.008
Microfiltration of whole milk with silicon microsieves: Effect of process variables
Edmundo Brito-de la Fuente, Beatriz Torrestiana-Sánchez, Egon Martínez-González and José M. Mainou-SierraChemical Engineering Research and Design 88 (5-6) 653 (2010)
https://doi.org/10.1016/j.cherd.2009.09.014
Influence of module configuration on total economics during ultrafiltration at high concentration
Anna-Karin Nordin and Ann-Sofi JönssonChemical Engineering Research and Design 88 (12) 1555 (2010)
https://doi.org/10.1016/j.cherd.2010.04.003
Application of cross-flow microfiltration to semi-hard cheese production from milk retentates
Katrin Schreier, Karl Schafroth and Andreas ThometDesalination 250 (3) 1091 (2010)
https://doi.org/10.1016/j.desal.2009.09.115
Comprehensive Membrane Science and Engineering
A. KoltuniewiczComprehensive Membrane Science and Engineering 109 (2010)
https://doi.org/10.1016/B978-0-08-093250-7.00029-3
Pre-treatment methods of Edam cheese milk. Effect on cheese yield and quality
Antti Heino, Janne Uusi-Rauva and Marko OutinenLWT - Food Science and Technology 43 (4) 640 (2010)
https://doi.org/10.1016/j.lwt.2009.11.004
Improving the Safety and Quality of Milk
S. SkeieImproving the Safety and Quality of Milk 433 (2010)
https://doi.org/10.1533/9781845699437.3.432
Removal of Salmonella Enteritidis from commercial unpasteurized liquid egg white using pilot scale cross flow tangential microfiltration
Sudarsan Mukhopadhyay, Peggy M. Tomasula, John B. Luchansky, Anna Porto-Fett and Jeffrey E. CallInternational Journal of Food Microbiology 142 (3) 309 (2010)
https://doi.org/10.1016/j.ijfoodmicro.2010.07.009
184 (2010)
https://doi.org/10.1039/9781849730976-00184
Improving the Safety and Quality of Milk
G. Gésan-GuiziouImproving the Safety and Quality of Milk 349 (2010)
https://doi.org/10.1533/9781845699420.4.349
A comparison between ceramic and polymeric membrane systems for casein concentrate manufacture
KENSUKE KARASU, NICOLE GLENNON, NICOLE D LAWRENCE, GEOFFREY W STEVENS, ANDREA J O’CONNOR, ANDREW R BARBER, SHIRO YOSHIKAWA and SANDRA E KENTISHInternational Journal of Dairy Technology 63 (2) 284 (2010)
https://doi.org/10.1111/j.1471-0307.2010.00582.x
Influence of medium-concentration factor microfiltration treatment on the characteristics of low-moisture Mozzarella cheese
Jing-Ying Dong, Li-Jun Chen, Jean-Louis Maubois and Ying MaDairy Science and Technology 89 (2) 139 (2009)
https://doi.org/10.1051/dst/2009002
Efficiency of serum protein removal from skim milk with ceramic and polymeric membranes at 50°C
J. Zulewska, M. Newbold and D.M. BarbanoJournal of Dairy Science 92 (4) 1361 (2009)
https://doi.org/10.3168/jds.2008-1757
High performance polyethersulfone microfiltration membranes having high flux and stable hydrophilic property
Heru Susanto, Nico Stahra and Mathias UlbrichtJournal of Membrane Science 342 (1-2) 153 (2009)
https://doi.org/10.1016/j.memsci.2009.06.035
Engineering Aspects of Milk and Dairy Products
Antonio de Carvalho and J MauboisContemporary Food Engineering, Engineering Aspects of Milk and Dairy Products 33 (2009)
https://doi.org/10.1201/9781420090390-c3
Investigation of vibratory shear-enhanced processing system
Cecilia Hodúr, Szabolcs Kertész, József Csanádi, Gábor Szabó and Zsuzsanna LászlóProgress in Agricultural Engineering Sciences 5 (1) 97 (2009)
https://doi.org/10.1556/Progress.5.2009.5
Scenarios for a future dairy chain in the Netherlands
R.M. Demeter, M.P.M. Meuwissen, A.G.J.M. Oude Lansink and J.A.M. Van ArendonkNJAS: Wageningen Journal of Life Sciences 56 (4) 301 (2009)
https://doi.org/10.1016/S1573-5214(09)80002-X
Membrane-based techniques for the separation and purification of proteins: An overview
Arunima Saxena, Bijay P. Tripathi, Mahendra Kumar and Vinod K. ShahiAdvances in Colloid and Interface Science 145 (1-2) 1 (2009)
https://doi.org/10.1016/j.cis.2008.07.004
Comparison of 3DTA and VSEP systems during the ultrafiltration of sweet whey
Cecilia Hodúr, Szabolcs Kertèsz, József Csanádi and Gábor SzabóDesalination and Water Treatment 10 (1-3) 265 (2009)
https://doi.org/10.5004/dwt.2009.927
Functional and Speciality Beverage Technology
P. Kelly, B.W. Woonton and G.W. SmithersFunctional and Speciality Beverage Technology 170 (2009)
https://doi.org/10.1533/9781845695569.2.170
Flux and energy requirement during ultrafiltration of a complex industrial process stream
Anna-Karin Nordin and Ann-Sofi JönssonDesalination and Water Treatment 2 (1-3) 317 (2009)
https://doi.org/10.5004/dwt.2009.261
Effect of homogenization, microfiltration and pH on curd firmness and syneresis of curd grains
Stephan Thomann, Philipp Schenkel and Jörg HinrichsLWT - Food Science and Technology 41 (5) 826 (2008)
https://doi.org/10.1016/j.lwt.2007.05.023