Estimation of compaction and fouling effects during membrane processing of cottage cheese whey
- 1 January 1986
- journal article
- Published by Elsevier in Journal of Food Engineering
- Vol. 5 (1) , 75-90
- https://doi.org/10.1016/0260-8774(86)90020-8
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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- PRODUCTION OF SOY ISOLATES BY ULTRAFILTRATION: PROCESS ENGINEERING CHARACTERISTICS OF THE HOLLOW FIBER SYSTEMJournal of Food Processing and Preservation, 1981
- The indirect determination of lactose using a glucose analyser with particular reference to solutions containing low levels of lactose in high levels of glucose and galactoseInternational Journal of Dairy Technology, 1981
- The relationship between membrane surface pore characteristics and flux for ultrafiltration membranesJournal of Membrane Science, 1981
- Physico-Chemical Properties of Milk and Whey in Membrane ProcessingJournal of Dairy Science, 1979
- Concentration Polarization with Membrane UltrafiltrationProduct R&D, 1972