Transmembrane Pressure and Recovery of Serum Proteins during Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions

Transmembrane Pressure and Recovery of Serum Proteins during Microfiltration of Skimmed Milk Subjected to Different Storage and Treatment Conditions

Milk pre-processing steps-storage at 4 °C (with durations of 48, 72 or 96 h) and methods for microbiological stabilization of milk (1.4 μm microfiltration, thermization, thermization + bactofugation, pasteurization) are performed industrially before 0.1 µm-microfiltration (MF) of skimmed milk to ens...

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Bibliographic Details
Main Authors: Manon Granger-Delacroix, Nadine Leconte, Fabienne Garnier-Lambrouin, Françoise Le Goff, Marieke Van Audenhaege, Geneviève Gésan-Guiziou
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
cold storage
heat treatment
1.4 μm microfiltration
fouling
serum protein
Online Access:https://www.mdpi.com/2304-8158/9/4/390

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