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Mljekarstvo : journal for dairy production and processing improvement, Vol. 36 No. 9, 1986.

Professional paper

Ultrafiltration of whey

Ljubica Tratnik ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Ljerka Kršev

Full text: croatian pdf 732 Kb

page 273-279

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Abstract

Utilization of ultrafiltration for the treatment of whey is increasing in the world dairy industry, due to the progress made in membrane technology itself and a better knowledge of the behavior of whey components. Pretreatment of whey either by heating accompanied or not with pH adjustment or by ionic streight regulation or by prefiltration has the greatest effect on permeation rate. Preconcentration of whey also improves performances of ultrafiltration equipment. The pre-treatment not only affects the permeate flux but also the composition and properties of the whey protein concentrate.

Keywords

whey; ultrafiltration

Hrčak ID:

108915

URI

https://hrcak.srce.hr/108915

Publication date:

2.9.1986.

Article data in other languages: croatian

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