Original scientific paper

Proteins precipitation from UF concentrated whey

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

Abstract

The present paper illustrates the possibilities of using the high nutritive value of the whey proteins to produce the albumin cheese. The whey was concentrated by means of ultrafiltration. Thus, the transportation of concentrates and the heat energy consumption for the coagulation of the proteins were reduced.

Keywords

whey; proteins precipitation; ultrafiltration

Hrčak ID:

116083

URI

https://hrcak.srce.hr/116083

Publication date:

1.10.1982.

Article data in other languages: croatian

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