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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 44 No. 3, 1994.

Izvorni znanstveni članak

Whey microfiltration

Anica Borović ; "Dukat" d.d. Mljekara Zagreb, M. Čavića 9, 10000 Zagreb
Ljerka Kršev

Puni tekst: hrvatski pdf 873 Kb

preuzimanja: 661

citiraj

Sažetak

The influence of whey microfiltration on improvement of its bacteriological quality was studied using membranes type GRM 0.45 PP, 1.0 PP and GRM 2.0 PP. The results indicated that the membranes type GRM 0.45 PP can eliminate 99.74% of viable bacteria from whey (sweet and acid). Membranes of this type retaine completely Coliform bacteria, as well as bacterial species Proteus and Staphylococcus.

Ključne riječi

whey microfiltration; sweet and acid whey; viable bacteria counts reduction

Hrčak ID:

95192

URI

https://hrcak.srce.hr/95192

Datum izdavanja:

17.8.1994.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.469 *