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Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka, Vol. 34 No. 2, 1984.

Izvorni znanstveni članak

Ultrafiltration of the whole milk

Mihailo Ostojić ; Institut za mlekarstvo, Beograd
Milan Prijić
Mirjana Tintor
Aca Cagarić

Puni tekst: hrvatski pdf 796 Kb

str. 41-46

preuzimanja: 1.605

citiraj

Sažetak

Studies of the use of ultrafiltration in the dairy industry have been concerned with processing of whole milk. Tubular ultrafiltration membranes were used - ultrafiltration pilot unit UFS - 1, ALFA-LAVAL with the ROMICON holow fiber cartridge. Fresh, pasteurized, whole milk was concentrated to 26,10-30,16% total solids and 12,24-18,07% proteins. The positive effect of temperature on the permeate flux with increasing concentration factor indicated the importance of concentration polarization in whole milk ultrafiltration. The rejection coefficients for milk proteins, fat, lactose and ash did not wary with temperature or pressure. Retentates were used for making white soft cheese and low lactose yogurts.

Ključne riječi

whole milk; ultrafiltration

Hrčak ID:

99653

URI

https://hrcak.srce.hr/99653

Datum izdavanja:

2.2.1984.

Podaci na drugim jezicima: hrvatski

Posjeta: 2.511 *