Reverse osmosis and ultrafiltration in dairying
- 1 June 1978
- journal article
- review article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 45 (2) , 291-318
- https://doi.org/10.1017/s0022029900016484
Abstract
A review on reverse osmosis and ultrafiltration in dairying is presented. Topics discussed include membranes, theory, practice, equipment and applications to products such as cheeses, yoghurt, and milk and whey powders.This publication has 48 references indexed in Scilit:
- The morphology of asymmetric separation membranesJournal of Applied Polymer Science, 1975
- TURBULENCE PROMOTERS IN ULTRAFILTRATION OF WHEY PROTEIN CONCENTRATEJournal of Food Science, 1974
- USE OF MILK CONCENTRATED BY ULTRAFILTRATION FOR MAKING HARD CHEESE, SOFT CHEESE AND YOGHURT*International Journal of Dairy Technology, 1974
- REVERSE OSMOSIS — CONCENTRATION APPLICATIONSInternational Journal of Dairy Technology, 1974
- Concerning the microstructure of dry‐RO membranesJournal of Applied Polymer Science, 1973
- Hydrodynamic resistance and flux decline in asymmetric cellulose acetate reverse osmosis membranesJournal of Applied Polymer Science, 1972
- Préparation de fromage à partir de " pré-fromage liquide " obtenu par ultrafiltration du laitLe Lait, 1971
- Preparation of ultrathin reverse osmosis membranes and the attainment of theoretical salt rejectionJournal of Applied Polymer Science, 1967
- Hyperfiltration Studies. IV. Salt Rejection by Dynamically Formed Hydrous Oxide Membranes1Journal of the American Chemical Society, 1966
- Transport Phenomena in Artificial MembranesChemical Reviews, 1965